Gluten-Free Blueberry Cheesecake Bars
Gluten-Free Blueberry Cheesecake Bars
Ingredients
For the Lemon Shortbread Crust and Crumble
- 2 cups gluten-free all-purpose flour blend, (ensure it contains xanthan gum)
- 1/2 cup granulated sugar
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Vanilla Cheesecake Filling
- 16 ounces cream cheese, softened, 2 blocks
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For Assembly and Garnish
- 1 1/2 cups fresh blueberries, rinsed and dried
- 2 tablespoons powdered sugar, for dusting, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the exposed sides of the pan.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the gluten-free all-purpose flour blend, 1/2 cup granulated sugar, and salt for the shortbread. Add the cold, cubed butter, lemon zest, and 1/2 teaspoon vanilla extract. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces. Do not overmix.
⏱️ 10 min
- 3
Reserve 1 cup of the crumbly mixture for the topping. Press the remaining crumbly mixture firmly and evenly into the bottom of the prepared pan to form the crust. Use the bottom of a flat glass or an offset spatula to ensure a smooth, flat surface.
⏱️ 5 min
- 4
Bake the crust for 15 minutes, or until lightly golden brown around the edges. Remove from the oven and allow to cool slightly while you prepare the filling.
⏱️ 15 min•🌡️ 350
- 5
While the crust cools, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes. Beat in the large egg, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice until just combined. Do not overmix once the egg is added.
⏱️ 5 min
- 6
Pour the creamy cheesecake mixture over the cooled, baked crust. Carefully spread the cheesecake filling evenly across the entire surface of the crust using an offset spatula.
⏱️ 2 min
- 7
Evenly sprinkle the fresh blueberries over the cheesecake filling. Then, distribute the reserved 1 cup of crumbly shortbread mixture over the blueberries.
⏱️ 3 min
- 8
Return the pan to the oven and bake for 30-35 minutes, or until the cheesecake is set (the center may still be slightly jiggly) and the crumble topping is golden brown. The internal temperature should reach 150°F (65°C).
⏱️ 35 min•🌡️ 350
- 9
Once baked, carefully remove the pan from the oven and place it on a wire rack to cool completely at room temperature. This will take approximately 1 hour.
⏱️ 60 min
- 10
Once cooled to room temperature, transfer the pan to the refrigerator and chill the cheesecake bars for at least 2 hours, or preferably overnight, to allow them to fully set.
⏱️ 120 min
- 11
Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of cheesecake bars out of the pan. Place on a cutting board. If desired, dust the top of the bars with powdered sugar using a sifter or small sieve.
⏱️ 3 min
- 12
Use a sharp knife to cut the large cheesecake slab into 9 individual bars (3x3 grid). Clean the knife between cuts for cleaner edges. Serve and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Blueberry Cheesecake Bars
For the Lemon Shortbread Crust and Crumble
- 2 cups gluten-free all-purpose flour blend, (ensure it contains xanthan gum)
- 1/2 cup granulated sugar
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Vanilla Cheesecake Filling
- 16 ounces cream cheese, softened, 2 blocks
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For Assembly and Garnish
- 1 1/2 cups fresh blueberries, rinsed and dried
- 2 tablespoons powdered sugar, for dusting, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the exposed sides of the pan.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the gluten-free all-purpose flour blend, 1/2 cup granulated sugar, and salt for the shortbread. Add the cold, cubed butter, lemon zest, and 1/2 teaspoon vanilla extract. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces. Do not overmix.
⏱️ 10 min - 3
Reserve 1 cup of the crumbly mixture for the topping. Press the remaining crumbly mixture firmly and evenly into the bottom of the prepared pan to form the crust. Use the bottom of a flat glass or an offset spatula to ensure a smooth, flat surface.
⏱️ 5 min - 4
Bake the crust for 15 minutes, or until lightly golden brown around the edges. Remove from the oven and allow to cool slightly while you prepare the filling.
⏱️ 15 min•🌡️ 350 - 5
While the crust cools, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes. Beat in the large egg, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice until just combined. Do not overmix once the egg is added.
⏱️ 5 min - 6
Pour the creamy cheesecake mixture over the cooled, baked crust. Carefully spread the cheesecake filling evenly across the entire surface of the crust using an offset spatula.
⏱️ 2 min - 7
Evenly sprinkle the fresh blueberries over the cheesecake filling. Then, distribute the reserved 1 cup of crumbly shortbread mixture over the blueberries.
⏱️ 3 min - 8
Return the pan to the oven and bake for 30-35 minutes, or until the cheesecake is set (the center may still be slightly jiggly) and the crumble topping is golden brown. The internal temperature should reach 150°F (65°C).
⏱️ 35 min•🌡️ 350 - 9
Once baked, carefully remove the pan from the oven and place it on a wire rack to cool completely at room temperature. This will take approximately 1 hour.
⏱️ 60 min - 10
Once cooled to room temperature, transfer the pan to the refrigerator and chill the cheesecake bars for at least 2 hours, or preferably overnight, to allow them to fully set.
⏱️ 120 min - 11
Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of cheesecake bars out of the pan. Place on a cutting board. If desired, dust the top of the bars with powdered sugar using a sifter or small sieve.
⏱️ 3 min - 12
Use a sharp knife to cut the large cheesecake slab into 9 individual bars (3x3 grid). Clean the knife between cuts for cleaner edges. Serve and enjoy!
⏱️ 2 min