If you love creamy cheesecake, buttery shortbread, and bursts of juicy blueberries, you’re in for a treat. These Gluten Free Blueberry Cheesecake Bars are everything you could want in a dessert – crisp on the bottom, creamy in the center, and perfectly fruity on top. Every bite is a balance of tangy, sweet, and buttery goodness that tastes so indulgent, you’d never guess it’s gluten free.
This recipe combines a zesty lemon shortbread crust, a smooth vanilla cheesecake layer, and fresh blueberries baked to perfection. The result? A dessert that’s elegant enough for special occasions yet easy enough for a casual weekend bake.
Why You’ll Love These Gluten Free Blueberry Cheesecake Bars
There’s so much to adore about this recipe:
- Easy to make: No fancy equipment needed — just a bowl, spoon, and a bit of patience.
- Perfect texture: The pre-baked shortbread crust stays crisp even under the creamy cheesecake.
- Fresh flavor: The combination of lemon, vanilla, and blueberries is irresistibly bright and refreshing.
- Naturally gluten free: Made with a simple gluten free flour blend and almond flour for that melt-in-your-mouth texture.
These bars are a great make-ahead dessert since they taste even better after a night in the fridge. Whether you serve them at a brunch, family gathering, or simply enjoy one with your morning coffee, they’re guaranteed to impress.
The Layers of Deliciousness
1. The Lemon Shortbread Base:
The foundation of these cheesecake bars is a buttery lemon shortbread dough that doubles as the crust and crumble topping. Pre-baking this layer ensures it turns golden and crisp before adding the creamy filling.
2. The Cheesecake Filling:
The cheesecake layer is simple and luscious, made from cream cheese, yogurt, eggs, and vanilla. It’s rich without being heavy and provides the perfect creamy contrast to the crunchy shortbread.
3. The Blueberry Topping:
Fresh blueberries burst while baking, creating pockets of sweet-tart flavor in every slice. Using fresh berries instead of frozen ones helps keep the bars firm and prevents sogginess.
Tips for the Best Gluten Free Blueberry Cheesecake Bars
To get bakery-worthy results every time, keep these simple tips in mind:
- Use fresh blueberries. Frozen berries release too much moisture and can make the bars soggy.
- Weigh your ingredients. Gluten free flour blends vary in density, so for the best results, use a digital food scale.
- Pre-bake the crust. This crucial step keeps the shortbread crisp and prevents a mushy base.
- Don’t overbake. The filling should be just slightly wobbly in the center when you remove it from the oven.
- Chill before slicing. Cooling and chilling for at least two hours (or overnight) allows the layers to set properly, giving you neat, clean slices.
Step-by-Step: How to Make Gluten Free Blueberry Cheesecake Bars
1. Prepare the pan.
Preheat your oven to 350°F (180°C) and line a 9-inch (23 cm) square baking pan with parchment paper, leaving some overhang for easy removal later.
2. Make the shortbread.
In a large bowl, combine sugar and lemon zest, rubbing the zest into the sugar to release its oils. Add softened butter and vanilla, and mix until smooth (no need to cream).
In a separate bowl, whisk together gluten free flour, almond flour, xanthan gum, and salt. Add this to the butter mixture and stir until a soft dough forms.
Press about two-thirds of the dough into the prepared pan and smooth it evenly. Bake for 20 minutes or until golden brown. Set aside to cool slightly while you prepare the filling.
3. Make the cheesecake filling.
In a clean bowl, mix the cream cheese and yogurt until smooth and creamy. Add sugar, cornstarch, eggs, and vanilla, mixing gently to combine — avoid whipping too much air into the batter.
4. Assemble.
Pour the cheesecake mixture over the warm crust. Evenly scatter the blueberries on top, then crumble the remaining shortbread dough over them.
5. Bake.
Bake for 40–45 minutes, or until the top is golden brown and the center is slightly wobbly. Allow the bars to cool completely at room temperature before refrigerating for at least 2 hours.
6. Serve and enjoy.
Once chilled, lift the bars out of the pan using the parchment overhang, slice into squares, and dust lightly with powdered sugar.
How to Store
Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them for up to 2 months — just thaw overnight in the fridge before serving.
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Gluten Free Blueberry Cheesecake Bars – The Perfect Dessert for Any Occasion
- Total Time: 3 hr 20 min
Ingredients
For the Lemon Shortbread Crust & Crumble:
125 g (½ cup + 2 tbsp) caster or granulated sugar
Zest of 1 lemon (organic if possible)
140 g (1¼ sticks) unsalted butter, softened
1 tsp vanilla extract or paste
240 g (2 cups) gluten free all-purpose flour blend (no xanthan gum)
65 g (⅔ cup) almond flour or finely ground almonds
½ tsp xanthan gum (omit if your flour blend already contains it)
¼ tsp salt
For the Cheesecake Layer:
450 g (16 oz) full-fat cream cheese, room temperature
60 g (¼ cup) full-fat plain or Greek-style yogurt
100 g (½ cup) caster or granulated sugar
10 g (1½ tbsp) cornstarch
2 large eggs, room temperature
1 tsp vanilla extract or paste
350 g (2½ cups) fresh blueberries
Instructions
-
Preheat & Prepare Pan:
Preheat oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment paper, leaving an overhang for easy lifting later. -
Make the Shortbread Dough:
In a large bowl, rub together sugar and lemon zest with your fingertips until fragrant. Add butter and vanilla, mixing until smooth but not whipped. -
Combine Dry Ingredients:
In a separate bowl, whisk together gluten free flour, almond flour, xanthan gum, and salt. Add the dry ingredients to the butter mixture and stir until a soft dough forms. -
Pre-Bake the Crust:
Press two-thirds of the dough (about 380 g) into the prepared pan. Smooth evenly, then bake for 20 minutes, or until golden brown. Remove from oven and cool slightly. -
Prepare the Cheesecake Filling:
In a clean bowl, mix cream cheese and yogurt until smooth. Add sugar, cornstarch, eggs, and vanilla, stirring gently until combined — do not overmix. -
Assemble the Bars:
Pour cheesecake filling over the warm crust. Scatter blueberries evenly over the surface, then crumble the remaining shortbread dough on top. -
Bake:
Bake for 40–45 minutes, until the top is lightly golden and the center is just slightly wobbly. -
Cool & Chill:
Cool completely in the pan, then refrigerate for at least 2 hours (or overnight) before slicing. -
Serve:
Lift the bars out of the pan using the parchment overhang, slice into squares, and dust with powdered sugar if desired.
Notes
- Use fresh blueberries — frozen berries release too much liquid and can make the bars soggy.
- For the best texture, weigh ingredients with a digital kitchen scale.
- Do not skip chilling! It helps the cheesecake layer firm up for clean, perfect slices.
- For a dairy-free version, substitute with vegan butter, vegan cream cheese, and coconut yogurt.
- These bars taste even better after chilling overnight as the flavors develop beautifully.
