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Gluten-Free Blueberry Cheesecake Bars

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 3 hours 50 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

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

Equipment

  • 8×8 inch baking pan
  • parchment paper
  • mixing bowls
  • hand mixer
  • spatula

Method
 

  1. Preheat oven to 325°F and line an 8x8 inch pan with parchment paper.
  2. Mix almond flour, melted butter, sugar, and salt until combined.
  3. Press mixture firmly into the pan and bake for 10 minutes until lightly golden.
  4. Beat cream cheese and sugar until smooth and fluffy.
  5. Add eggs one at a time, mixing gently, then add vanilla and lemon juice.
  6. Pour filling over crust and smooth evenly.
  7. Toss blueberries with sugar and lemon zest, then scatter over filling.
  8. Bake for 33–37 minutes until edges are set and center slightly jiggles.
  9. Cool completely, then refrigerate for at least 3 hours or overnight.
  10. 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.