Blueberry Cheesecake Bars

A scrumptious gluten-free dessert! Think Graham cracker crust + a creamy and luscious lemony cheesecake + juicy, jammy blueberries swirled on top.

- blueberries - granulated sugar - lemon juice - vanilla - gluten-free graham cracker crumbs


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!

Add all ingredients to a small saucepan, 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. It makes 1 cup and will thicken as it cools.

Add Graham cracker crumbs, sugar, melted butter, and egg white to a large mixing bowl and mix until well combined and moist.

Add the mixture to the lined baking pan and gently press it evenly into the pan. Bake for 10 minutes. Remove from oven and set aside.

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.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.