Introduction

These gluten free blueberry cheesecake bars combine a zesty lemon shortbread base with a creamy cheesecake filling and fresh blueberries topped with a crumbly shortbread crumble. Perfect for a sweet treat that’s both comforting and a little bit special.

Gluten Free Blueberry Cheesecake Bars Recipe - Recipe Image

Ingredients

Gluten free lemon shortbread:

125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
Zest of 1 lemon (ideally organic unwaxed lemons)
140 g (1¼ sticks) unsalted butter, softened
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
240 g (2 cups) plain gluten free flour blend
65 g (⅔ cup) almond flour (or almond meal or finely ground almonds)
½ tsp xanthan gum (omit if your gluten free flour blend already contains it)
¼ tsp salt

Cheesecake filling:

450 g (2 cups, 16oz) full-fat cream cheese, room temperature
60 g (¼ cup) full-fat plain or Greek-style yoghurt, room temperature
100 g (½ cup) caster/superfine or granulated sugar
10 g (1½ tbsp) cornstarch (US) / cornflour (UK)
2 large eggs (US large / UK medium), room temperature
1 tsp vanilla bean paste (or 2 tsp vanilla extract)

350 g (about 2½ cups) fresh blueberries

Instructions

Step 1: Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Line a 9-inch (23cm) square baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2: Mix the sugar and lemon zest in a large bowl, rubbing the zest into the sugar with your fingertips to release oils and fragrance.
Step 3: Add softened butter and vanilla to the sugar mixture and mix gently with a wooden spoon or spatula until combined without creaming or aerating.
Step 4: In a separate bowl, whisk together gluten free flour blend, almond flour, xanthan gum, and salt. Add dry ingredients to the butter mixture and mix until dough starts clumping together. Knead gently until homogeneous.
Step 5: Press about two-thirds of the dough (around 380g) evenly into the prepared pan using a spatula. Set aside the remaining third.
Step 6: Bake the crust for 20 minutes or until golden brown. Remove from oven and let it cool until warm. Keep the oven on at 350ºF (180ºC).
Step 7: In a large bowl, mix cream cheese and yoghurt together smoothly using a balloon whisk or stand mixer on low speed, avoiding aeration.
Step 8: Combine sugar and cornstarch, then add to the cream cheese mixture. Mix until combined.
Step 9: Add eggs and vanilla to the mixture and stir until smooth.
Step 10: Pour the cheesecake filling over the warm crust and smooth into an even layer.
Step 11: Scatter blueberries evenly over the cheesecake filling.
Step 12: Crumble the reserved shortbread dough over the top, ensuring some filling and blueberries peek through.
Step 13: Bake for 40-45 minutes until the crumble is golden and the filling is only slightly wobbly when gently shaken.
Step 14: Cool bars completely in the pan, then refrigerate for at least 2 hours before removing, slicing, and serving. For best flavor, chill overnight. Optionally dust with powdered sugar before serving.

Tips & Variations

Use organic unwaxed lemons for zest to avoid bitterness and for the best aroma.
If your gluten free flour blend contains xanthan gum, omit it as added xanthan gum can affect texture.
Press the shortbread dough firmly to create a sturdy crust that supports the filling without crumbling.
For a tangier filling, substitute plain yoghurt with Greek-style yoghurt.
Try mixing other fresh berries with the blueberries for variety.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. Reheat briefly at room temperature before serving if preferred, but these bars are best enjoyed chilled. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but make sure to thaw and drain them well to avoid excess moisture making the bars soggy.

Do I need to use almond flour in the crust?

Almond flour adds moisture and a slight nuttiness, enhancing texture. You can substitute it with more gluten free flour, but expect a slightly different texture.

Gluten Free Blueberry Cheesecake Bars Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

Delight in these Gluten Free Blueberry Cheesecake Bars featuring a zesty lemon shortbread crust, creamy cheesecake filling, and fresh blueberries topped with a golden crumble. Perfectly balanced with tangy and sweet flavors, these bars are an elegant, gluten-free dessert that’s sure to impress at any gathering.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 65 minutes
Total Time: 3 hours 30 minutes
Yield: 16 bars (9-inch square pan) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Gluten Free Lemon Shortbread:

125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
Zest of 1 lemon (preferably organic unwaxed)
140 g (1¼ sticks) unsalted butter, softened
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
240 g (2 cups) plain gluten free flour blend (e.g., Doves Farm Freee)
65 g (⅔ cup) almond flour (or almond meal/finely ground almonds)
½ tsp xanthan gum (omit if your gluten free flour blend already contains it)
¼ tsp salt

Cheesecake Filling:

450 g (2 cups, 16 oz) full-fat cream cheese, room temperature
60 g (¼ cup) full-fat plain or Greek-style yoghurt, room temperature
100 g (½ cup) caster/superfine or granulated sugar
10 g (1½ tbsp) cornstarch (US) / cornflour (UK)
2 large eggs (US) / medium eggs (UK), room temperature
1 tsp vanilla bean paste (or 2 tsp vanilla extract)

Additional:

350 g (about 2½ cups) fresh blueberries

Instructions

Preheat and prepare pan: Adjust your oven rack to the middle and preheat to 350ºF (180ºC). Line a 9-inch (23cm) square baking pan with parchment paper, allowing overhang to easily remove the bars later.
Make lemon sugar mixture: In a large bowl, rub the lemon zest into the sugar with your fingertips to release essential oils, enhancing fragrance.
Combine butter and vanilla: Add softened butter and vanilla bean paste into the sugar mixture and mix gently with a wooden spoon or spatula until just combined, avoiding creaming or aeration to keep the shortbread texture firm.
Mix dry ingredients: In a separate bowl, whisk together the gluten free flour blend, almond flour, xanthan gum, and salt.
Form shortbread dough: Add the dry ingredients to the butter-sugar mixture and mix until it starts clumping. Knead briefly until you get a homogeneous dough.
Press crust and bake: Press about two-thirds (around 380g) of the shortbread dough evenly into the lined baking pan using an offset spatula. Bake for about 20 minutes or until golden brown. Remove and let cool while preparing filling, keeping oven on.
Prepare cheesecake filling: In a large bowl, mix cream cheese and yoghurt with a balloon whisk until smooth; avoid whisking too much air. Add sugar and cornstarch and mix well, then add eggs and vanilla and blend thoroughly until smooth.
Assemble bars: Pour cheesecake filling over warm shortbread crust and smooth evenly. Scatter blueberries on top, then crumble the remaining one-third of shortbread dough evenly over the blueberries and filling, allowing some filling and berries to peek through.
Bake assembled bars: Bake at 350ºF (180ºC) for 40-45 minutes until the crumble is golden and filling is just slightly wobbly when shaken. The filling should be set but still lightly jiggly.
Cool and chill: Let the bars cool completely in the pan to room temperature, then chill in the refrigerator for at least 2 hours or overnight for best flavor and texture.
Serve: Use parchment overhang to lift bars out, slice, and optionally dust with powdered sugar before serving.

Notes

Use a digital scale for accurate flour measurement as gluten free flour blends can vary in weight.
Do not over-whisk the cream cheese filling to prevent excess air, which can cause cracking or softness.
The shortbread dough does not contain raising agents to maintain a firm texture ideal for the crust and crumble.
Chilling overnight enhances flavor and sets the bars, making cutting easier and cleaner.
Organic unwaxed lemons are recommended to avoid pesticide residues on the zest.
If your gluten free flour blend contains xanthan gum, omit the additional xanthan gum to prevent gumminess.

Keywords: gluten free, blueberry cheesecake bars, lemon shortbread, gluten free dessert, cheesecake bars, blueberry dessert, gluten free baking