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Gluten-free blueberry cheesecake bars with a creamy filling and blueberry topping

Gluten-Free Blueberry Cheesecake Bars

These creamy Gluten-Free Blueberry Cheesecake Bars with a buttery graham cracker crust and fresh blueberries are a delightful treat that everyone will love!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups gluten-free graham cracker crumbs
  • ½ cup melted butter
  • 2 tablespoons sugar
For the cheesecake filling
  • 16 ounces cream cheese, softened Beat until smooth for best texture
  • ¾ cup sugar
  • 2 large eggs Add one at a time, beating well
  • 1 teaspoon vanilla extract
  • 1 cup sour cream Can substitute with Greek yogurt
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries Fresh blueberries recommended

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x9 inch baking pan.
  3. In a mixing bowl, combine gluten-free graham cracker crumbs, melted butter, and sugar.
  4. Press the mixture firmly into the bottom of the prepared baking pan to form the crust.
Cheesecake Filling
  1. In another bowl, beat cream cheese and ¾ cup sugar until smooth.
  2. Add eggs one at a time, beating well after each addition.
  3. Mix in vanilla extract, sour cream, and lemon juice until fully incorporated.
  4. Pour the cheesecake batter over the crust and smooth the top.
  5. Drop blueberries on top of the cheesecake and gently swirl them into the batter with a knife.
Baking
  1. Bake for 30-35 minutes or until the center is set and the edges look lightly golden.
  2. Allow to cool, then refrigerate for at least 2 hours before slicing into bars.
Serving
  1. Serve chilled and enjoy!

Notes

For a fancier serving, consider whipped cream, powdered sugar, lemon zest, or drizzle of honey. Store in the fridge for about 5-7 days or freeze for up to 3 months.