Gluten-Free Blueberry Cheesecake Bars
These Gluten-Free Blueberry Cheesecake Bars feature a buttery almond flour crust, a rich and creamy cheesecake filling, and a vibrant blueberry topping. Easy to make and perfect for any occasion, they are a crowd-pleasing dessert that balances tangy, sweet, and nutty flavors beautifully.
Servings: 12 bars
Calories: 280kcal
Equipment
- 8×8 inch baking pan
- parchment paper
- mixing bowls
- hand mixer
- spatula
Ingredients
- 2 cup almond flour
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 pinch salt
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup blueberries (fresh or thawed and dried)
- 1 tbsp granulated sugar (for topping)
- 1 tsp lemon zest
Instructions
- Preheat oven to 325°F and line an 8x8 inch pan with parchment paper.
- Mix almond flour, melted butter, sugar, and salt until combined.
- Press mixture firmly into the pan and bake for 10 minutes until lightly golden.
- Beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing gently, then add vanilla and lemon juice.
- Pour filling over crust and smooth evenly.
- Toss blueberries with sugar and lemon zest, then scatter over filling.
- Bake for 33–37 minutes until edges are set and center slightly jiggles.
- Cool completely, then refrigerate for at least 3 hours or overnight.
- Lift from pan, slice into bars, and serve.
Notes
Always use room-temperature cream cheese for a smooth filling. Do not overmix after adding eggs to avoid cracks. Chill for at least 3 hours or overnight for best texture. If using frozen blueberries, thaw and dry them היט thoroughly before use. Line the pan with parchment for easy removal and clean slicing.