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Indulge in the perfect blend of tangy lemon, sweet blueberries, and creamy cheesecake with these Gluten-Free Lemon Blueberry Cheesecake Bars. A delightful treat that’s easy to make and even easier to enjoy!
I first discovered this recipe during a summer gathering with friends. The combination of zesty lemon and juicy blueberries was an instant hit, and I knew I had to perfect a gluten-free version. Now, it’s a staple in my kitchen, especially when I want to impress guests or treat myself to something special.
Get ready to whip up a batch of these irresistible Gluten-Free Lemon Blueberry Cheesecake Bars that will have everyone asking for seconds!
What to Expect
- Time: Approximately 1 hour (including prep and baking)
- Difficulty: Intermediate
Before You Begin
Before diving into the recipe, ensure all your ingredients are at room temperature, especially the cream cheese. This will make mixing easier and result in a smoother filling. Also, line your baking pan with parchment paper for easy removal of the bars.
Ingredients You’ll Need
| Crust | 1 3/4 cup gluten-free 1:1 baking flour (I use Bob’s Red Mill) |
|---|---|
| 2 (4 oz) sticks butter, melted (or vegan butter for dairy-free) | |
| 3/4 cup powdered sugar* (can sub powdered monk fruit or Swerve for sugar-free) | |
| Pinch of salt | |
| Filling | 16 oz cream cheese, room temperature (or sub dairy-free) |
| 3/4 cup granulated sugar* (can sub granulated monk fruit for sugar-free) | |
| 3 tbsp lemon juice | |
| 2 large eggs | |
| 1 teaspoon vanilla extract | |
| 1 tbsp lemon zest | |
| 1 cup blueberries | |
| 1 1/2 tbsp gluten-free 1:1 baking flour (I use Bob’s Red Mill) |
Step-by-Step Guide
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- For the crust: In a mixing bowl, combine gluten-free flour, powdered sugar, and a pinch of salt. Add melted butter and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan.
- Bake the crust in the preheated oven for 20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool slightly.
- For the filling: In a separate mixing bowl, beat 16 ounces of softened cream cheese until smooth. Add granulated sugar, eggs, lemon juice, vanilla extract, and the zest of one lemon. Mix until well combined.
- Add half the blueberries to the crust evenly and pour the cream cheese mixture over the baked crust and spread it out evenly. Add the additional fresh blueberries evenly over the top of the filling.
- Return to oven: Place the pan back in the oven and bake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly. If you are using a 9×9 pan, you will need to increase cook time to 35-40 minutes.
- Cool: Remove the pan from the oven and allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours or until chilled and set.
- Chill & Slice: Once chilled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Slice into squares and serve. Optionally, garnish with additional lemon zest or a sprinkle of powdered sugar before serving.
Notes:
You must use the same Gluten-Free flour blend or Cornstarch. Do not cheat here, or the entire filling is contaminated.
- Gum Check: Ensure your flour blend contains Xanthan Gum.
- The Press: Press the crust down firmly (use the bottom of a measuring cup) and pre-bake it slightly before adding the wet filling. This seals the crust so it doesn’t get soggy.
Toss the blueberries in 1 teaspoon of Gluten-Free flour or Cornstarch before adding them. This coats them, stops them from sinking, and absorbs the extra juice.
Pointers for Perfection & How to Store
For the best results, ensure your cream cheese is at room temperature before mixing. This will prevent lumps and create a smooth, creamy filling. Also, allow the bars to cool completely before slicing to ensure clean cuts.
Store your Gluten-Free Lemon Blueberry Cheesecake Bars in an airtight container in the refrigerator for up to 5-7 days, or freeze for up to 3 months. For more delicious recipes, check out this Smores Cookie Bars Recipe.
Print
Gluten-Free Lemon Blueberry Cheesecake Bars: Easy Dairy-Free Dessert
- Total Time: 65
- Yield: 16 bars 1x
- Diet: Gluten Free
Description
These Gluten-Free Lemon Blueberry Cheesecake Bars are the perfect balance of sweet and tangy. Featuring a buttery gluten-free shortbread crust topped with a rich, creamy lemon cheesecake filling and bursting with fresh blueberries. They are easier to make than a full cheesecake and perfect for spring gatherings or summer picnics.
Ingredients
— The Shortbread Crust —
1 cup gluten-free all-purpose flour blend (measure for measure)
⅓ cup powdered sugar (confectioners’ sugar)
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted
— The Cheesecake Filling —
16 oz (2 blocks) cream cheese, softened to room temperature
¾ cup granulated sugar
2 large eggs, room temperature
3 tablespoons fresh lemon juice
1 tablespoon lemon zest (approx. 1 lemon)
1 teaspoon pure vanilla extract
1 cup fresh blueberries (washed and dried)
Instructions
1. Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
2. Make the Crust: In a medium mixing bowl, whisk together the gluten-free flour, powdered sugar, and salt. Pour in the melted butter and mix with a spatula until a crumbly dough forms.
3. Press the dough firmly and evenly into the bottom of the prepared baking pan. (Use the bottom of a measuring cup to smooth it out).
4. Bake the crust for 15–18 minutes, or until the edges are lightly golden brown. Remove from the oven and let it cool slightly while you make the filling. Keep the oven on.
5. Make the Filling: In a large bowl (or stand mixer), beat the softened cream cheese and granulated sugar together until smooth and creamy. Scrape down the sides of the bowl.
6. Add the eggs, lemon juice, lemon zest, and vanilla extract. Beat on medium speed just until combined and smooth. Do not overmix, or the cheesecake may crack.
7. Assemble: Pour the cheesecake batter over the par-baked crust, spreading it into an even layer.
8. Sprinkle the fresh blueberries evenly over the top of the batter. (You can gently press a few of them down, but leave most on the surface—they will sink slightly as it bakes).
9. Bake for 25–30 minutes. The bars are done when the edges are set and the center is just slightly jiggly (like Jell-O). It will firm up as it cools.
10. Remove from the oven and let cool completely on a wire rack at room temperature (about 1 hour).
11. Chill: Once cooled, refrigerate the bars for at least 3 hours (or overnight) to fully set. Lift them out using the parchment paper overhang and slice into squares.
Notes
Room Temperature Ingredients: It is crucial to use room temperature cream cheese and eggs. Cold ingredients will cause lumps in your batter.
Blueberry Tip: Fresh blueberries work best here. If using frozen, do not thaw them beforehand, but be aware they may bleed color into the batter, creating purple streaks.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Dairy-Free Option: You can use a high-quality dairy-free cream cheese (like Kite Hill) and dairy-free butter. The texture may be slightly softer.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 14
- Sodium: 110
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 3
- Cholesterol: 65
Your Burning Questions Answered!
- Can I use frozen blueberries?
- Yes, but ensure they are thawed and drained to avoid excess moisture in the filling.
- Can I make these bars ahead of time?
- Absolutely! They can be made a day in advance and stored in the refrigerator.
What’s the best way to serve these bars?
They’re delicious on their own, but you can also top them with whipped cream or a drizzle of lemon glaze for extra flair.
Dig In & Enjoy!
These Gluten-Free Lemon Blueberry Cheesecake Bars are a perfect blend of tangy, sweet, and creamy flavors. Whether you’re hosting a party or just treating yourself, these bars are sure to impress. For more delicious ideas, follow me on My Pinterest.