Name: Gluten Free Blueberry Cheesecake Bars Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 3 h 20 min
Cuisine: Gluten Free
Ingredients: 125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar; Zest of 1 lemon (preferably organic unwaxed); 140 g (1¼ sticks) unsalted butter, softened; 1 tsp vanilla bean paste (or 2 tsp vanilla extract); 240 g (2 cups) plain gluten free flour blend; 65 g (⅔ cup) almond flour (or finely ground almonds); ½ tsp xanthan gum (omit if flour blend already contains it); ¼ tsp salt; 450 g (2 cups, 16oz) full-fat cream cheese, room temperature; 60 g (¼ cup) full-fat plain or Greek-style yoghurt, room temperature; 100 g (½ cup) caster/superfine or granulated sugar; 10 g (1½ tbsp) cornstarch (US)/cornflour (UK); 2 large eggs (US large/UK medium), room temperature; 1 tsp vanilla bean paste (or 2 tsp vanilla extract); 350 g (about 2½ cups) fresh blueberries

Jump to Recipe· 4.1 from 89 reviews

If you’re craving a dessert that’s bursting with fresh, juicy blueberries and wrapped in a tender, buttery crust, then this Gluten Free Blueberry Cheesecake Bars Recipe is exactly what your kitchen needs. It perfectly balances tangy cream cheese, zesty lemon shortbread, and a sweet blueberry topping, all without a trace of gluten. These bars have become one of my absolute favorites because they feel indulgent yet light, with a texture that melts in your mouth. Whether you’re serving guests or seeking a treat to brighten your day, this recipe brings loads of joy with every bite.

Ingredients You'll Need

A square baking pan with a light brown baked crust layer at the bottom is shown, held by a woman's hands; next, a thick creamy pale yellow batter is spread over the crust using a shiny utensil held by a woman's hand; then, fresh round blueberries are scattered evenly on top of the batter, with a woman's hand placing more blueberries; lastly, a woman's hand sprinkles crumbly golden streusel topping over the blueberries, creating a textured surface. The background is a white marbled texture with bowls of blueberries blurred in the background. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, wholesome ingredients that each play a crucial role in making these bars irresistible. From the silky cream cheese filling to the crisp lemon shortbread crust, every component adds layers of flavor, texture, and visual appeal.

Caster/superfine sugar (Gluten free lemon shortbread): Sweetens and helps create a crisp texture in the crust.

Lemon zest: Adds a fresh, vibrant citrus note that brightens the entire bar.
Unsalted butter: Provides a rich, creamy base for the shortbread with that perfect melt-in-your-mouth feel.
Vanilla bean paste or extract: Infuses warmth and depth into both the crust and filling.

Gluten free flour blend: The gluten free heart of the crust, essential for structure and crumb.
Almond flour: Introduces a subtle nuttiness and tender crumb to the shortbread.
Xanthan gum: Stabilizes the gluten free dough for better texture; omit if your flour blend has it.

Salt: Balances sweetness and enhances all the flavors.
Cream cheese: The creamy foundation of the cheesecake filling, best at room temperature for smooth mixing.
Full-fat plain or Greek yoghurt: Adds tang and lightness to the filling’s texture.
Cornstarch (cornflour): Helps thicken the cheesecake filling for clean slicing.

Eggs: Bind the filling and give it body and richness.
Fresh blueberries: The jewel-toned stars of the recipe, bursting with juicy sweetness.

How to Make Gluten Free Blueberry Cheesecake Bars Recipe

Step 1: Prepare the Gluten Free Lemon Shortbread Crust

Start by warming your oven to 350ºF (180ºC) and lining a 9-inch square pan with parchment paper, leaving extra overhang for easy removal later. Mix sugar with lemon zest to release those fragrant oils that brighten every bite. Add softened butter and vanilla, mixing gently to combine without whipping in air — this keeps your shortbread sturdy rather than crumbly. Whisk your gluten free flour blend, almond flour, xanthan gum, and salt together, then fold them into the butter mixture to create a soft but firm dough. Press about two-thirds of this dough evenly into your pan and bake it until golden and fragrant, about 20 minutes.

Step 2: Whip Up the Creamy Cheesecake Filling

While the crust cools slightly, beat the cream cheese and yoghurt together until smooth but not airy—a low speed or gentle stirring works best. Mix in sugar and cornstarch, ensuring the filling stays silky and thickens as it bakes. Add eggs and vanilla, blending carefully until the texture is luscious and homogenous. This filling is delightfully velvety and shouldn’t be over-aerated to avoid cracks or holes during baking.

Step 3: Assemble and Bake the Bars

Pour the cheesecake filling over your warm shortbread crust and smooth it evenly. Scatter fresh blueberries across the top, then crumble and sprinkle the reserved shortbread dough over everything, leaving little spots of filling and berries visible. Bake again for 40 to 45 minutes until the crumble is golden and the filling gently jiggles when you shake the pan. This signals the perfect set—neither too soft nor overbaked.

Step 4: Cool and Chill for Perfection

Once baked, letting the bars cool completely at room temperature is key to preventing cracks and ensuring firm slices. Then chill them in the fridge for at least two hours—or even overnight for the best texture and flavor melding. The parchment overhang makes lifting these bars from the pan a breeze, so slicing them into neat squares is effortless.

How to Serve Gluten Free Blueberry Cheesecake Bars Recipe

The image shows a close-up of a square dessert bar held by a woman's hand. The dessert has four visible layers: the bottom layer is a thick, golden crumbly crust; above it is a thick white cream layer, smooth and rich; the third layer is a thick, dark purple blueberry sauce that oozes slightly down the sides; the top layer consists of a crumbly, pale golden streusel. In the background, there is a white bowl filled with fresh blueberries on a white marbled surface. The photo has a bright and fresh look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your bars with a light dusting of powdered sugar or a drizzle of lemon glaze for extra zing. Fresh mint leaves add a pop of green and a refreshing aroma that pairs beautifully with the blueberries. If you’re feeling decadent, a dollop of whipped cream or a scoop of vanilla ice cream turns these bars into a dreamy dessert experience.

Side Dishes

Although these cheesecake bars are star on their own, pairing with a scoop of coconut sorbet or a wedge of citrus fruit salad really heightens their light freshness. For brunch or afternoon tea, a cup of Earl Grey or chamomile tea complements the lemon and vanilla notes perfectly.

Creative Ways to Present

Serve your bars in an elegant glass dish layered with fresh blueberries and a spoonful of whipped topping for a no-fuss parfait twist. Alternatively, cut into bite-sized squares and skewer with a few blueberries for a fun party appetizer style. You can also arrange them on a wooden board surrounded by edible flowers for a breathtaking, rustic vibe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Gluten Free Blueberry Cheesecake Bars Recipe in an airtight container in the fridge where they stay fresh and delicious for up to 3-4 days. This makes them ideal for meal prepping or enjoying as a ready dessert anytime.

Freezing

You can freeze the bars by wrapping them tightly in plastic wrap and aluminum foil, then placing them in a freezer-safe container. For best taste and texture, consume within 2 months. Thaw them overnight in the fridge before serving to keep their creamy, luscious texture intact.

Reheating

It’s best to enjoy these bars chilled, but if you prefer a warm treat, gently reheat a slice in the oven at low heat (around 275ºF/135ºC) for 10-15 minutes. Avoid microwaving as it may cause the filling to separate or become rubbery.

FAQs

Can I use frozen blueberries instead of fresh?

While fresh blueberries are ideal for texture and flavor, you can use frozen ones if fresh aren't available. Just be sure to thaw and drain them well to avoid excess moisture that could make the bars soggy.

What gluten free flour works best for this recipe?

Look for a plain gluten free flour blend without xanthan gum or one that you’re familiar with performing well in baking. Using a combination of rice flour, potato starch, and tapioca starch works well, much like the recommended Doves Farm blend.

Is it possible to make these bars dairy-free?

You can experiment with dairy-free cream cheese and butter substitutes, but results may vary. Full-fat dairy contributes to the creamy texture and tang, so choose high-quality plant-based options and expect some differences in richness.

Why do I need to bake the shortbread crust before adding the filling?

Pre-baking the crust helps it set firmly and become beautifully crisp, preventing the filling from making it soggy during the longer bake. This step is key to achieving the perfect texture contrast in the bars.

Can I skip the lemon zest?

Technically yes, but the lemon zest adds a bright zing that cuts through the richness of the cheesecake and complements the blueberries beautifully. It’s a small ingredient that makes a big difference.

Final Thoughts

There’s something truly special about this Gluten Free Blueberry Cheesecake Bars Recipe that keeps me coming back for more. It’s the wonderful harmony of tangy, creamy filling with a crisp lemon shortbread crust and juicy blueberries that makes every bite feel like a celebration. I can’t wait for you to try it out and share these delightful bars with your friends and loved ones. Happy baking!

Gluten Free Blueberry Cheesecake Bars Recipe

Ingredients You'll Need

How to Make Gluten Free Blueberry Cheesecake Bars Recipe

Step 1: Prepare the Gluten Free Lemon Shortbread Crust