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Gluten Free Blueberry Cheesecake Bars Recipe

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★★★★★

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.

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

  1. 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.
  2. Make lemon sugar mixture: In a large bowl, rub the lemon zest into the sugar with your fingertips to release essential oils, enhancing fragrance.
  3. 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.
  4. Mix dry ingredients: In a separate bowl, whisk together the gluten free flour blend, almond flour, xanthan gum, and salt.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://dinewithdylan.com/gluten-free-blueberry-cheesecake-bars-recipe/