Description
These gluten free blueberry cheesecake bars feature a crisp, buttery lemon shortbread base topped with a creamy vanilla cheesecake layer and sweet, fresh blueberries. Pre-baking the crust and using fresh berries helps achieve the perfect texture. Ideal for a delicious gluten free dessert that's easy to make and sure to impress.
Ingredients
Gluten Free Lemon Shortbread:
- 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
Cheesecake Filling:
- 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)
Additional:
- 350 g (about 2½ cups) fresh blueberries
Instructions
- Prepare Oven and Pan: Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the middle position. Line a 9-inch (23cm) square baking pan with parchment paper, leaving some overhang to help remove bars later.
- Make Lemon Shortbread Base: In a large bowl, rub lemon zest into sugar using your fingertips to release oils and fragrance. Add softened butter and vanilla, mixing with a spoon or spatula until combined without creaming. In another bowl, whisk gluten free flour blend, almond flour, xanthan gum, and salt. Add dry ingredients to wet and mix until dough begins to clump, then knead into a smooth cookie dough.
- Form and Bake Shortbread Crust: Press about two thirds of the dough (approx. 380g) evenly into the lined baking pan using an offset spatula. Bake for about 20 minutes until golden brown. Remove and let cool until warm while preparing the filling.
- Prepare Cheesecake Filling: In a large bowl, mix cream cheese and yogurt together with a balloon whisk or paddle attachment on low speed until smooth, avoiding incorporating air. Add sugar and cornstarch, stirring until combined. Add eggs and vanilla; mix until smooth.
- Assemble Bars: Pour cheesecake filling over the warm shortbread crust and smooth evenly. Scatter fresh blueberries evenly over the filling. Crumble the remaining shortbread dough over the top to cover, leaving some filling and berries visible.
- Bake Bars: Bake at 350ºF (180ºC) for 40-45 minutes until crumble topping is golden and filling is just slightly wobbly when shaken. Avoid underbaking to ensure proper set.
- Cool and Chill: Let the bars cool completely at room temperature in the pan, then refrigerate for at least 2 hours (preferably overnight) to set fully.
- Serve: Use the parchment overhang to lift bars out of the pan. Slice into 12 and optionally dust with powdered sugar before serving.
Notes
- Use fresh blueberries rather than frozen for best texture and flavor.
- Do not over-aerate the butter-sugar mixture or the cheesecake filling to prevent crumbly shortbread and overly soft filling.
- The bars keep well in a sealed container in the fridge for 3-4 days.
- Leaving parchment paper overhang makes removing bars from the pan easier.
- Allow bars to chill overnight for best texture and flavor.
- If your gluten free flour blend already contains xanthan gum, omit adding extra.
