Gluten Free Blueberry Cheesecake Recipe

If you enjoy creamy cheesecake and sweet blueberries, these gluten free blueberry cheesecake bars are a wonderful dessert to bake during blueberry season. They start with a buttery gluten free shortbread crust, followed by a smooth cheesecake filling with a gentle hint of lemon. Fresh blueberries add juicy flavor, and a simple gluten free crumble topping brings a soft, golden finish.

This small-batch gluten free blueberry cheesecake is baked in a standard loaf pan, making it perfect when you want a homemade dessert without making a full-size cheesecake. Depending on how you slice it, the recipe makes 4 to 6 cheesecake bars. It is a lovely summer treat, especially when you have extra blueberries to use.

These gluten free blueberry cheesecake bars are creamy, fruity, and easy to serve. They are also a great make-ahead dessert because the cheesecake needs time to chill before slicing.

Recipe Ingredient Notes

Gluten Free Flour: Use a gluten free multipurpose flour blend for both the shortbread crust and the streusel topping. Blends that contain xanthan gum work well in this recipe. Shortbread and streusel are forgiving, so choose a blend you like the taste of. Do not replace the flour blend with chickpea flour or coconut flour, as they behave very differently in baking.

Cream Cheese: Full-fat block-style cream cheese is best for these gluten free blueberry cheesecake bars. It gives the filling a smooth, rich texture. Fat-free and non-dairy cream cheese have not been tested in this recipe, so they may change the final result.

Blueberries: Fresh blueberries are ideal because they stay juicy and flavorful while baking. Frozen blueberries also work well. If using frozen blueberries, add them directly to the cheesecake without thawing.

Vanilla Bean Paste: Vanilla bean paste adds a deep vanilla flavor and visible vanilla specks to the cheesecake filling. Vanilla extract can also be used. If using vanilla paste, check the label, as some brands contain added sugar or corn syrup.

Equipment Needed

Loaf Pan: This mini gluten free blueberry cheesecake is baked in a standard 8.5 x 4.5 inch loaf pan. If you use a larger loaf pan, the bars will be thinner and may bake more quickly. A smaller pan is not recommended because the crust will be too thick and the filling too tall. You can double the recipe and bake it in an 8-inch square pan.

Mixer: Because this is a small-batch cheesecake recipe, a large stand mixer bowl may be too big to mix the filling evenly. An electric hand mixer works very well. You can also make the cheesecake filling in a food processor.

Additional Tools: You will need a small bowl for the crust and crumble topping, a flexible spatula, a whisk, a small offset knife, and a zester for the lemon zest.

Gluten Free Cheesecake Crust

Many cheesecake recipes use a graham cracker crust, but gluten free graham crackers can be expensive and difficult to find. This recipe uses a simple gluten free shortbread crust instead. It is buttery, easy to make, and pairs beautifully with the creamy lemon cheesecake filling and blueberries.

Step 1: Preheat the oven to 325F and place the oven rack in the middle position. Line a standard 8.5 x 4.5 inch loaf pan with parchment paper, leaving an overhang on the sides so the cheesecake can be lifted out after chilling.

Step 2: In a medium bowl, combine the gluten free flour, brown sugar, salt, and cold butter. Cut the butter into small pieces before adding it to the dry ingredients. Use clean hands or two forks to work the butter into the mixture until it becomes crumbly.

Step 3: Press the crust mixture evenly into the prepared loaf pan. A small offset knife or the back of a spoon helps create an even layer.

Step 4: Bake the gluten free shortbread crust for 10 to 12 minutes, or until it is lightly golden. The crust may puff slightly, which is normal. Remove it from the oven and let it cool for 5 to 10 minutes before adding the cheesecake filling. Do not turn off the oven.

How to Make a Mini Blueberry Cheesecake

While the gluten free cheesecake crust is baking, prepare the streusel topping and the cheesecake filling. For the smoothest texture, make sure the cream cheese and egg are at room temperature before mixing.

To make the gluten free streusel topping, combine the dry ingredients in a small bowl. Add the butter and crumble everything together with a fork or your hands until the mixture resembles streusel. Place it in the refrigerator until you are ready to use it.

For the lemon zest sugar, combine the granulated sugar and lemon zest in a small bowl. Rub the zest into the sugar with your fingers. This releases the fragrant lemon oils and helps distribute the lemon flavor evenly through the cheesecake filling. Use an organic lemon or wash the lemon very well before zesting.

To make the creamy cheesecake filling, place the room temperature cream cheese, lemon zest sugar, lemon juice, salt, and vanilla in a medium mixing bowl. Mix until light and smooth, about 2 to 3 minutes, stopping halfway through to scrape the sides and bottom of the bowl. Add the egg and mix only until combined. Avoid overmixing once the egg has been added.

Assemble and Bake Blueberry Cheesecake Bars

Once the gluten free shortbread crust has baked and cooled slightly, the blueberry cheesecake bars are ready to assemble.

Step 1: Pour the cheesecake filling over the prebaked crust. Smooth the top with a small offset knife or the back of a spoon. It is fine if the crust is still warm.

Step 2: Scatter the blueberries evenly over the cheesecake layer. Sprinkle the gluten free streusel topping over the berries. Some blueberries may still show through, and that is perfectly fine.

Step 3: Bake the cheesecake bars at 325F for 25 to 28 minutes, or until the streusel is golden and the filling looks set. Because of the blueberries and crumble topping, it can be difficult to judge by sight. If using a digital thermometer, the cheesecake should register above 150F.

Step 4: Turn off the oven and let the cheesecake cool inside for 10 to 15 minutes with the oven door slightly open. Remove it from the oven and allow it to cool fully at room temperature. Transfer it to the refrigerator and chill for at least 2 to 3 hours before serving.

When ready to serve, lift the chilled cheesecake out of the pan using the parchment paper. Slice it into bars with a clean knife. Because the crumble topping can be delicate, a serrated knife works well for gently cutting through the top without crushing the bars.

Pro Tips for Making Cheesecake

Use room temperature ingredients.
Room temperature cream cheese and egg help create a smoother cheesecake filling. If the cream cheese is too cold, it may leave lumps in the batter. To gently soften cream cheese, place the unwrapped block on a microwave-safe plate and heat it at 50 to 70 percent power for 10 to 15 seconds on each side. To bring an egg to room temperature quickly, place it in a bowl of warm water.

Do not overmix the filling.
Once the egg is added, mix only until combined. Overmixing adds too much air, which can cause the cheesecake to rise quickly in the oven and then sink or crack as it cools.

Cool the cheesecake slowly.
Letting the cheesecake rest in the turned-off oven with the door cracked helps prevent sudden temperature changes. This step is especially helpful for keeping the filling smooth and stable.

Use good-quality blueberries.
Fresh blueberries are best when they are in season. Avoid using berries that are moldy or overly soft. If fresh blueberries are too expensive or not available, frozen blueberries are a good option and do not need to be thawed.

Slice carefully.
The crumble topping makes these gluten free blueberry cheesecake bars slightly messy to cut. Use a clean serrated knife and gently saw through the topping before slicing through the creamy layer and crust.

FAQ About Gluten Free Blueberry Cheesecake Bars

Can I double this blueberry cheesecake recipe?
Yes. You can double the recipe and bake it in an 8-inch square pan. Use two whole eggs and one egg yolk for the doubled filling. Increase the baking time to about 38 to 45 minutes. The extra egg yolk helps make the cheesecake even creamier.

Why is there no water bath?
Traditional cheesecakes are often baked in a water bath, but these cheesecake bars bake quickly in a loaf pan. A water bath is not necessary for this small-batch cheesecake recipe.

Can I use different berries?
This recipe works with blueberries, wild blueberries, saskatoons, raspberries, and blackberries. Strawberries are not recommended because they contain more water and may release too much liquid while baking.

How long can cheesecake sit at room temperature?
Cream cheese desserts should not sit out for long periods. Store these cheesecake bars in the refrigerator and only leave them at room temperature when serving.

How should I store gluten free blueberry cheesecake bars?
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. You can also freeze the undecorated cheesecake for up to 3 months. Thaw it in the refrigerator overnight before serving.

Note About Salt in This Recipe

This recipe uses kosher salt. If you use a different type or brand of salt, adjust the amount as needed because saltiness can vary. Some kosher salts have finer, denser granules and may taste stronger by volume.

Baking in Grams

For the most accurate results, this gluten free blueberry cheesecake recipe is written in grams. Baking by weight is especially useful for gluten free recipes because different flour blends can vary in density. A digital kitchen scale helps measure flour, sugar, butter, and other ingredients consistently.

Note About Ovens and Oven Temperatures

This recipe is designed for a conventional oven with the rack placed in the middle. If using a convection or fan-forced oven, adjust the baking temperature and time as needed. Ovens can vary, so watch the crust, streusel, and cheesecake filling for visual cues.

Substitutions and Modifications

Ingredient substitutions may change the flavor, texture, and appearance of these gluten free blueberry cheesecake bars. For the best result, follow the recipe as written, especially when choosing the flour blend, cream cheese, and berries.