Gluten-Free Lemon Blueberry Cheesecake Bars
Published Mar 04, 2024 Updated Apr 09, 2024
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Introducing my gluten-free Blueberry Lemon Bars, packed with vibrant flavors in every bite! A sweet and tart blueberry lemon filling atop a buttery, gluten-free shortbread crust. Easily adaptable to be dairy-free, they’re a perfect treat for any occasion.
What Makes This Recipe Great
These Gluten-Free Blueberry Lemon Cheesecake Bars, which can also be made dairy-free, offer a delicious blend of flavors and textures. With a tangy blueberry and lemon filling on a buttery, gluten-free crust, they cater to various dietary needs without sacrificing taste. This is a easy recipe to make and are the perfect addition to any party or gathering.
If you’re a fan of these bars, be sure to try my gluten-free Carrot Cake Cupcakes and Sue Sue’s Fruit Salad with Ice Cream.
Ingredient Notes
Lemon Blueberry Cheesecake Bars
Full recipe with measurements is located in the printable recipe card at the end of the post.
- Gluten-free all-purpose flour: My favorite brand is Bob Red’s Mill Gluten-Free 1:1 Baking Flour.
- Butter: sub vegan butter for dairy-free
- Powdered sugar: sub powdered monk fruit or Swerve for a lower sugar dessert.
- Cream cheese: sub dairy-free cream cheese if desired. I recommend Kite Hill.
- Granulated sugar: can sub granulated monk fruit for a lower sugar dessert.
- Blueberries: Fresh or frozen
- Lemon juice
- Salt
- Eggs
- Vanilla extract
- Lemon zest
Step By Step Instructions
Shortbread Crust
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- For the crust: In a mixing bowl, combine gluten-free flour, powdered sugar, and a pinch of salt. Add melted butter and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan. Bake the crust in the preheated oven for 20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool slightly.
Cheesecake Filling
- For the filling: In a separate mixing bowl, beat 16 ounces of softened cream cheese until smooth. granulated sugar, eggs, lemon juice, vanilla extract and the zest of one lemon. Mix until well combined.
- Assemble: Add half the blueberries to the crust evenly and pour the cream cheese mixture over the baked crust and spread it out evenly. Add the additional fresh blueberries evenly over the top of the filling.
- Return to oven: Place the pan back in the oven and bake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly. If you are using a 9×9 pan, you will need to increase cook time to 35-40 minutes.
- Cool: Remove the pan from the oven and allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours or until chilled and set.
- Chill & Slice: Once chilled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Slice into squares and serve. Optionally, garnish with additional lemon zest or a sprinkle of powdered sugar before serving
Lemon Blueberry Cheesecake Bars
Recipe Tips
- Variations: Feel free to get creative with this recipe. You can use raspberries, strawberries, blackberries, or a combination of fruits. Adjust the sweetness accordingly based on the tartness of the fruit.
- Make This Recipe Dairy-Free: Simply opt for vegan butter and dairy-free cream cheese, such as Kite Hill.
- Room Temperature Ingredients: Bring your cream cheese and eggs to room temperature before mixing. This ensures a smooth and creamy cheesecake filling.
- Parchment Paper: Line your baking pan with parchment paper, leaving some overhang on the sides. This makes it easier to lift the bars out of the pan for slicing.
- Even Crust: Press the shortbread crust evenly into the pan to ensure a consistent base for your bars.
- Cooling Time: Allow your cheesecake bars to cool completely before slicing. This helps them set and ensures clean, neat slices.
Want Thicker Bars?
- Pan Size: I like thinner bars so I opt for a 9×13 baking pan. However, it you want a thicker bar, use a 9 x 9 x 2.25 sized pan.
- Adjusting Baking Time: If you use a larger pan, the bars will be thinner and may require less baking time. Conversely, if you use a smaller pan, the bars will be thicker and may need additional baking time. Keep an eye on them and use a toothpick or cake tester to check for doneness.
- Crust to Filling Ratio: A larger pan will result in a thinner crust-to-filling ratio, while a smaller pan will give you a thicker crust layer. Adjust according to your preference.
Lemon Blueberry Cheesecake Bars
Storage
- Refrigerator Storage: Once the Lemon Blueberry Cheesecake Bars have cooled completely, store them in an airtight container in the refrigerator. They can be kept refrigerated for up to 5-7 days. Make sure to cover them well to prevent them from absorbing any odors from other foods in the fridge.
- Freezer Storage: If you want to store the bars for a longer period, they can also be frozen. After cooling completely, wrap the bars tightly in plastic wrap or place them in an airtight container. For extra protection against freezer burn, you can wrap them in an additional layer of aluminum foil or place them in a freezer-safe zip-top bag. They can be stored in the freezer for up to 2-3 months.
- Thawing: When ready to enjoy, thaw the bars overnight in the refrigerator before serving. This helps them retain their texture and flavor. Alternatively, you can let them sit at room temperature for about 30 minutes to an hour for quicker thawing. Enjoy your Lemon Blueberry Cheesecake Bars
FAQs
Can I substitute regular flour for gluten-free flour?
Yes, you can use regular all-purpose flour if you don’t need the bars to be gluten-free. The measurements should be the same.
Can I make these bars ahead of time?
Yes, these bars are a great make-ahead dessert. You can prepare them up to 2-3 days in advance and store them in the refrigerator until ready to serve.
How do I prevent the crust from sticking to the pan?
Make sure to line the baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift the bars out of the pan after baking.
How do I know when the bars are done baking?
The edges should be set and slightly golden brown, and the center should be just slightly jiggly when you gently shake the pan. It’s better to slightly underbake them than to overbake, as they will continue to set as they cool.
Is this recipe easy to make dairy-free?
This recipe is super easy to tailor to be dairy-free. Simply use vegan butter and swap regular cream cheese with dairy free. My favorite dairy-free brand is Kite Hill.
What is the best gluten-free flour?
I always test and recommend all-in-one blends that are a 1:1 swap with all-purpose flour. My favorite brand is Bob Red’s Mill Gluten-Free1:1 Baking Flour. My other favorite all-in-one blends include Cup4Cup Gluten-Free Flour and King Arthur Gluten-Free.
Can I swap almond flour for gluten-free all purpose flour?
More Recipes You’ll Love
Gluten-Free Lemon Blueberry Bars
Introducing my gluten-free Blueberry Lemon Bars, packed with vibrant flavors in every bite! A sweet and tart blueberry lemon filling atop a buttery, gluten-free shortbread crust. Easily adaptable to be dairy-free, they're a perfect treat for any occasion.
Ingredients
Crust
- 1 3/4 cup gluten-free 1:1 baking flour I use Bob’s Red Mill
- 2 4 oz sticks butter, melted or vegan butter for dairy-free
- 3/4 cup powdered sugar* can sub powdered monk fruit or Swerve for sugar free
- pinch of salt
Filling
- 16 oz cream cheese, room temperature or sub dairy-free
- 3/4 cup granulated sugar* can sub granulated monk fruit for sugar free
- 3 tbsp lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tbsp lemon zest
- 1 cup blueberries
- 1 1/2 tbsp gluten-free 1:1 baking flour I use Bob’s Red Mill
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- For the crust: In a mixing bowl, combine gluten-free flour, powdered sugar, and a pinch of salt. Add melted butter and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan. Bake the crust in the preheated oven for 20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool slightly.
- For the filling: In a separate mixing bowl, beat 16 ounces of softened cream cheese until smooth. granulated sugar, eggs, lemon juice, vanilla extract and the zest of one lemon. Mix until well combined.
- Assemble: Add half the blueberries to the crust evenly and pour the cream cheese mixture over the baked crust and spread it out evenly. Add the additional fresh blueberries evenly over the top of the filling.
- Return to oven: Place the pan back in the oven and bake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly. If you are using a 9×9 pan, you will need to increase cook time to 35-40 minutes.
- Cool: Remove the pan from the oven and allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours or until chilled and set.
- Chill & Slice: Once chilled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Slice into squares and serve. Optionally, garnish with additional lemon zest or a sprinkle of powdered sugar before serving.
Notes
- Storage: Store in an airtight container in the refrigerator for 5-7 days or freeze for you to 3 months.Â
- Make This Recipe Dairy-Free:Â Simply opt for vegan butter and dairy-free cream cheese, such as Kite Hill.
- Even Crust:Â Press the shortbread crust evenly into the pan to ensure a consistent base for your bars.
- Cooling Time:Â Allow your cheesecake bars to cool completely before slicing. This helps them set and ensures clean, neat slices.
- Thicker Bars: I like thinner bars so I opt for a 9×13 baking pan. However, it you want a thicker bar, use a 9 x 9 x 2.25-sized pan.
- Adjusting Baking Time:Â If you use a larger pan, the bars will be thinner and may require less baking time. Conversely, if you use a smaller pan, the bars will be thicker and may need additional baking time. Keep an eye on them and use a toothpick or cake tester to check for doneness.
- Crust-to-Filling Ratio:Â A larger pan will result in a thinner crust-to-filling ratio, while a smaller pan will give you a thicker crust layer. Adjust according to your preference.
Nutrition
Serving: 1serving | Calories: 512kcal | Carbohydrates: 33g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 344mg | Potassium: 75mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1380IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!
I made the blueberry cheesecake bars for a family event! They were a big hit with EVERYONE! I love how HLP provides so many alternatives for different diets and preferences! You’re the best!
So happy to hear this, Jamie. Thank you!