Gluten-Free Blueberry Cheesecake Bars

A scrumptious gluten-free dessert! Think graham cracker crust + a creamy and luscious lemony cheesecake + juicy, jammy blueberries swirled on top. Unbelievably delicious and almost too pretty to eat, they are EASY to make and easy to serve, making them a great alternative to regular cheesecake and a wonderful gluten-free summer dessert!

Gluten-Free Blueberry Cheesecake Bars gluten-free dessert recipe
Gluten-Free Blueberry Cheesecake Bars

Easy recipe for the most scrumptious Gluten-Free Blueberry Cheesecake Bars!

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These Gluten-free Blueberry Cheesecake Bars are a decadent tasting and unbelievably delicious gluten-free dessert!

With a graham cracker crust + creamy and luscious lemony cheesecake layer + juicy, jammy blueberries swirled on top, they are truly scrumptious… no one will believe they are gluten-free!

Each bite is perfectly balanced with an amazing texture combination of thick and creamy cheesecake, juicy plump blueberries and graham cracker crust crumb.

The flavor combo of tangy, lemony cheesecake + juicy, jammy blueberries (which also have a hint of lemon) and just a little sweetness from the graham cracker, is divine!

Gluten-Free Blueberry Cheesecake Bars gluten-free dessert recipe

Best part? While they taste amazing and are almost too pretty to eat, they are easy to make and easy to serve…  making them a great alternative to regular cheesecake, and a perfect dessert anytime in my family of blueberry lovers, but especially all summer long!

How to Make Gluten-Free Blueberry Cheesecake Bars

Based on our Lemon Cheesecake Squares with Raspberry Swirl, they are a simple recipe despite several layers of yumminess!

For the Graham Cracker Crust and Lemony Cheesecake Layer you will need 9 ingredients:

gluten-free graham cracker crumbs (we use 1 5.6oz box of Schar Honeygrams – affiliate link- and grind them in a food processor. We love our Mini Cuisanart – affiliate link)

granulated sugar

butter or dairy free butter

cream cheese or dairy free cream cheese

eggs

milk or dairy free milk

lemons  (both juice and zest)

vanilla extract

And it could not be quicker or easier to make!

How to Make the Gluten-free Graham Cracker Crust:

Just combine the ingredients (graham cracker crumbs, sugar, egg white and melted butter)  in a large mixing bowl and then press into the baking pan evenly.

Pro tip: I like to place parchment paper on the base of the pan. That way when the bars are cooked and cooled, you can just lift the parchment paper and the bars right out of the pan and cut/ serve them easily.

Gluten-Free Blueberry Cheesecake Bars gluten-free dessert recipe

How to Make the Lemony Cheesecake Layer

The cheesecake comes together in two simple steps:

  • Mix the cream cheese and sugar until very smooth.
  • Add eggs, milk, lemon zest, lemon juice and vanilla and mix  1-2 minutes until the mixture is creamy and smooth.

Then pour the creamy cheesecake onto the baked graham cracker crust.

How to make Homemade Blueberry Jam

The juicy, jammy blueberry layer is actually a simple homemade blueberry jam.

It is so simple to make homemade blueberry jam, it is a must try even without these bars during blueberry season!

All you need is:

fresh blueberries

sugar

lemon juice

vanilla extract

cornstarch

Then you add all the ingredients to a small saucepan, bring to a boil while stirring frequently, then let simmer for 10 minutes while it thickens.

Some of the blueberries will naturally pop and break apart. And while we love the mix of whole blueberries in the jammy mix, feel free to smush them more if you don’t want any whole berries.

Pro Tip: Make the blueberry jam first so it can cool and thicken while you make the graham cracker crust and cheesecake layer.

The final step is adding the homemade blueberry jam on top of the cheesecake.

Spoon the cooled and thickened blueberry jam on top of the cheesecake (before baking!) and using a butter knife gently swirl the jam.

It will look different every time. Sometimes will have more swirls than others. And if you want to see more cheesecake, just use less of the jam, though we love the juicy blueberry taste in every bite!

Then bake. It bakes for 40 minutes in total, 30 minutes uncovered, 10 loosely covered.

They need to cool in the pan at room temperature, and then be chilled in the pan in the refrigerator. This will give you that perfect creamy texture when you slice into them.

Gluten-Free Blueberry Cheesecake Bars gluten-free dessert recipe

Pro Tip for slicing them. If you want the cleanest cuts, use a sharp knife and run the knife under hot water. Clean the knife between slices as desired.

And each slice will look different — some will have blueberries only on the surface, some will have whole berries, some will have a whole blueberry that sinks into the cheesecake layer a bit… they are alllll delicious!

Each bite has the perfect taste of creamy cheesecake, juicy blueberries and graham cracker crust.

And the flavor is divine with hints of lemon, lots of blueberries and tangy cheesecake!

Hope you love them!

Gluten-Free Blueberry Cheesecake Bars gluten-free dessert recipe

 

For more dessert recipes, click here.

Some other desserts you may love:

Blueberry Crumble Bars

Blueberry Tart with Lemon Honey Yogurt Filling

Lemon Blueberry Bread

Classic Cheesecake Bars

Blueberry Crumble

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Recipe

 

Gluten-Free Blueberry Cheesecake Bars gluten-free dessert recipe
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Gluten-Free Blueberry Cheesecake Bars

A scrumptious gluten-free dessert! A graham cracker crust + a creamy and luscious lemony cheesecake + juicy, jammy blueberries swirled on top. Unbelievably delicious and almost too pretty to eat, they are EASY to make and easy to serve, making them a great alternative to regular cheesecake, and a perfect summer dessert!
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Dessert, Bar Cookies, Holiday Desserts
Cuisine: Gluten-Free, Nut-Free
Keyword: gluten-free blueberry dessert, gluten-free dessert recipe, gluten-free blueberry cheesecake bars, gluten-free cheesecake bars, blueberry cheesecake recipe, homemade bluebery jam
Servings: 16 bars
Author: Healthy Gluten-free Family

Ingredients

Homemade Blueberry Jam

  • 2 cups fresh blueberries (about 1 pint), rinsed, any stems removed
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 2 teaspoons cornstarch

Graham Cracker Crust

  • cups gluten-free graham cracker crumbs we used 1 5.6oz box Schar Gluten-Free Honeygrams,(amazon affiliate link) finely ground using a food processor -- sometimes it's just less than 1 1/2 cups and that's fine.
  • 1 tablespoon granulated sugar
  • 3 tablespoons butter or dairy-free butter, melted
  • 1 large egg white

Cheesecake Layer

  • 2 8oz bars cream cheese or dairy-free cream cheese, room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 3 tablespoons milk or dairy-free milk
  • 2 teaspoons lemon zest packed (about one lemon)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

Homemade Blueberry Jam (make first so that it can cool and thicken)

  • Add all ingredients into a small saucepan and cook on medium heat, stirring frequently, and bring to a boil. Reduce heat to low and let simmer another 10 minutes until thick. Some of the blueberries will naturally break apart, feel free to use the back of a spatula to smush more as desired. Remove from heat and set aside. Makes 1 cup and will thicken as it cools.

Graham Cracker Crust

  • Preheat oven to 350 degrees F and line an 8 inch baking pan with parchment paper so that it is hanging over or tucked into pan. Set aside.
  • Add graham cracker crumbs, sugar, melted butter and egg white to a large mixing bowl and mix until well combined and "moist". (I used a stand mixer but should mix well by hand). Add mixture to lined baking pan and gently press evenly into the pan.
  • Bake for 10 minutes. Remove from oven and set aside.

Cheesecake Layer

  • While the graham cracker crust bakes, place cream cheese and sugar in a large mixing bowl and using an electric mixer, blend until very smooth.
  • Add eggs, milk, lemon zest, lemon juice and vanilla. Mix until combined, scrapping down the sides and base of bowl at least once before then mixing 1-2 minutes until the mixture is creamy and smooth.
  • Pour mixture onto warm and baked crust in pan. Use a spatula to smooth the top or put on oven mitts and gently rock the pan from side to side. (remember the pan will still be HOT)

Blueberry Topping

  • Using a spoon, drop several spoonfuls of the cooled blueberry jam across the cheesecake. (the jam will have thickened so give it a good stir with a spoon beforehand as necessary). Then using the back of a butter knife, gently swirling the jam into the top of the cheesecake. The knife should just barely grab the cheesecake filling. Continue spooning and swirling the jam on top of the cheesecake until it is all added. There is no right or wrong here, have fun with it!

Bake

  • Bake 30 minutes, then cover loosely with foil and bake an additional 10 minutes or until set (filling should jiggle only slightly when pan is gently shaken).
  • Cool completely in pan. Cover pan loosely with wax paper and chill until firm --about 2 hours or longer.
  • After chilling the bars, gently lift the parchment paper and squares from the pan. Gently pull parchment paper away from sides. Cut into 16 square. Pro tip: for the cleanest cuts, use a sharp knife run under hot water and clean the knife as needed between cuts.
  • Serve and enjoy! Store in the refrigerator in a sealed or covered container for 2-3 days.
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