Gluten-Free Blueberry Cheesecake Bars
Creamy, fruity, and completely gluten-free, these blueberry cheesecake bars combine a nutty crust, smooth cream cheese filling, and a vibrant blueberry topping. An easy, crowd-friendly dessert ready in under an hour plus chill time.
Equipment
- 8x8-inch baking pan
- parchment paper
- mixing bowls
- hand mixer or whisk
- saucepan
- spatula
Ingredients
- 1.5 cups almond flour (or gluten-free oat flour)
- 3 tbsp melted coconut oil or unsalted butter
- 2 tbsp maple syrup or honey
- 1 pinch sea salt
- 16 oz full-fat cream cheese, room temperature
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1.5 cups blueberries (fresh or frozen)
- 2 tbsp maple syrup or honey
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions
- Preheat oven to 325°F (163°C) and line an 8x8-inch pan with parchment paper.
- Mix almond flour, melted oil, maple syrup, and salt until combined. Press firmly into the pan.
- Bake crust for 10–12 minutes until lightly golden, then cool completely.
- Beat cream cheese until smooth, then mix in sweetener, vanilla, lemon juice, and zest.
- Spread filling evenly over cooled crust and smooth the top.
- Refrigerate for at least 3 hours or until fully set.
- Cook blueberries, sweetener, and lemon juice over medium-low heat until berries burst. Stir in cornstarch slurry and cook until thickened. Cool completely.
- Spread cooled topping over chilled bars, lift from pan, and slice into squares.
Notes
For dairy-free, use plant-based cream cheese and coconut oil. For a no-bake version, chill the crust instead of baking. Let bars chill at least 3 hours for clean slices. Store in fridge up to 5 days or freeze up to 2 months.