Gluten Free Blueberry Cheesecake

If you love cheesecake and blueberries, you will love this gluten free blueberry cheesecake. This summery dessert is perfect for blueberry season. A buttery gluten free shortbread crust topped with a creamy cheesecake filling (which has a hint of lemon), juicy blueberries, and a simple crumble topping. It doesn't get better than that. Gluten Free Blueberry Cheesecake Bars are the perfect dessert if you ask me.

This Gluten Free Blueberry Cheesecake is made in a standard loaf pan (8.5 x 4) and will give you 4-6 gluten-free cheesecake bars (depending on how you cut them). Those mini cheesecake bars are the perfect summer dessert when you have some extra blueberries on hand.

If you love blueberries, make sure to check out gluten-free recipes for Gluten Free Blueberry Buckle, Blueberry Scones, and Blueberry Muffins.

Recipe Ingredient Notes

Gluten-Free Flour: For the cheesecake crust and the streusel, I used my own gluten-free flour blend. This recipe works great Bob’s Red Mill 1 to 1, King Arthur Measure for Measure or Cup4Cup, or any gluten-free flour blend you may have on your hands. Shortbread and Streusel are both very forgiving. Therefore use flour you enjoy the taste of and is not overwhelming in taste. All flour blends mentioned contain xanthan gum. I do NOT recommend using chickpea flour or coconut flour to replace a gluten-free flour blend.

Cream Cheese:  In this recipe for gluten-free blueberry cheesecake bars I use a full-fat block/brick of cream cheese. My brand of choice if Philadelphia which is gluten-free according to the Kraft-Heinz website. I always recommend checking the packaging or the manufacturer’s website to ensure the products used are celiac safe. I have not tested any of my cheesecake recipes with fat-free or non-dairy cream cheese.

Blueberries: fresh, juicy blueberries will work the best in this simple cheesecake recipe but frozen work fabulous as well. If frozen, do not thaw before using them.

Vanilla Bean Paste: I love using Vanilla Bean Paste in this cheesecake recipe. Vanilla paste is a blend of concentrated vanilla extract and vanilla bean powder with the consistency of liquid glue. It is more intense than vanilla extract plus you will actually vanilla bean specs in your final product. Please be aware some brands like to add sugar or corn syrup to stretch out the vanilla paste (make it less flavorful and also cheaper) You can also use Vanilla Extract in this recipe.

Equipment Needed

Loaf Pan: This small gluten-free blueberry cheesecake is baked in a standard loaf pan (8-½ x 4-½ x 2-½ inches). If you use a larger loaf pan, the cheesecake will be thinner and will also bake quicker. I do not recommend using a smaller loaf pan since the crust will be too thick and the filling too tall. (I do not test my recipes in glass or silicone bakeware) If you like, you can double this recipe and bake it in an 8″ rectangular pan. I have not tested this recipe in a spring form pan.

Mixer: Since this is a small batch of cheesecake, the bowl of your KitchenAid Mixer may be too big to mix the ingredients. This should not be an issue if you have a smaller model but a 5-quart mixing bowl may be too big. I use an electric hand mixer for this recipe. Alternatively, you can also make the cheesecake filling in a food processor.

You will also need: a small bowl for the cheesecake crust and crumble topping, a flexible rubber spatula, a whisk, a small offset knife, a zester (for lemon zest)

Gluten Free Cheesecake Crust

Many traditional cheesecake recipes call for a graham cracker crust. While it is delicious, gluten-free graham crackers can not only be difficult to find but are also very expensive. This is why I prefer using a simple shortbread crust in this recipe for gluten-free blueberry cheesecake bars.

Step 1: Preheat your oven to 325F and arrange the wire rack in the oven in the middle. Line a standard loaf pan (8.5 x 4.5 inches) with parchment paper. Make sure to leave some overhang on the sides of the pan to remove this chocolate cheesecake without any issues.

Step 2: In a medium bowl combine the crust ingredients (gluten-free flour, brown sugar, salt and butter). Cut your butter in small pieces and add to the flour mixture. Use your clean hands or two forks to work the butter into the flour until it is crumbly (alternativley you can also make this in your food processor)

Step 3: Using a small offset knife or the back of a spoon, press the gluten-free cheesecake crust mixture in an even layer into the prepared loaf pan.

Step 4: Bake the gluten free shortbread crust at 325F for 10-12 minutes until light golden brown. It will lighly puff up which is normal. When done remove the crust from the oven and allow to cool for 5-10 minutes before topping with the cheesecake batter. Do NOT turn off the oven.

How to make a Mini Blueberry Cheesecake

While the gluten-free cheesecake crust is baking, make the gluten-free streusel topping and cheesecake filling. Make sure your ingredients are at room temperature.

To make the Gluten-Free Streusel Topping combine dry ingredients in a small bowl, add butter, and with a fork or your hands crumble together until it resembles a streusel topping. Store in the fridge until ready to use.

For the lemon zest sugar, in a small bowl combine the granulated white sugar and lemon zest and with your fingers, work the lemon zest into the sugar. Most of the flavor of a lemon is found in it's zest and this way your blueberry cheesecake will have a little hint of lemon in every bite. Make sure to use an organic lemon or a very well washed regular lemon here. Combining lemon zest and granulated white sugar may seem like an extra step but it is so worth it.

To make the creamy cheesecake filling, combine the room temperature cream cheese, lemon zest sugar, fresh lemon juice, salt and vanilla in a medium mixing bowl or in the bowl of your stand mixer (fitted with the paddle attachment) Mix together until light and fluffy, around 2-3 minutes, stopping half way to scrape down the sides and bottom of your bowl. Beat in the egg until incorporated. Do not overmix your cheesecake batter.

Assemble and Bake Blueberry Cheesecake Bars

Once your gluten-free shortbread crust is baked (and has cooled for a few minutes), it's time to assemble the blueberry cheesecake bars for baking.

Step 1: Pour the cheesecake filling over your prebaked gluten free shortbread crust and smooth out with a small offset knife or the back of a spoon. It’s okay if the crust is still warm when you do this.

Step 2: Top the cheesecake layer evenly with fresh blueberries and sprinkle with the gluten-free streusel topping. It's okay if some of the blueberries are peeking through.

Step 3: Bake cheesecake bars at 325F for 25-28 minutes until the streusel is golden brown and the filling looks set (this might be tricky to see because of the blueberries and the streusel topping). If you like, you can always check the internal temperature with a digital thermometer. It should be above 150F for a cheesecake.

Step 4: Turn off the oven and allow the cheesecake to cool for 10-15 minutes in the oven (with the oven door cracked open) before removing it from the oven. Allow for it to cool fully at room temperature before moving it to the refrigerator. Chill for at least 2-3hrs before serving.

When ready to serve, cut the cheesecake bars with a clean knife into pieces and serve. Since the crumble topping can make them tricky to cut, I like to use a serrated knife to cut them. This way I can carefully "saw" through the crumble without turning the blueberry crumble bars into a mess.

Pro Tips for making Cheesecake

Room Temperature Ingredients are the key!
It’s important to have the cream cheese and the egg at room temperature before making this blueberry cheesecake recipe. I recommend placing the unwrapped block of cream cheese on a microwave plate and nuking it at 50-70% power for 10-15 seconds on each side. As for the egg, place them in a bowl of warm water until ready to use.

Don’t overmix the filling
If you mix the eggs too long, the incorporated air will cause the cheesecake to rise too quickly while being baked and then collapses. The cheesecake will still be tasty but maybe have some cracks.

Allow the cheesecake to cool slowly and completely
Cooling this gluten blueberry cheesecake for 10-15 minutes in the oven will prevent cracking of the surface. A lot of times cheesecakes crack when they are removed from the oven too early. This is mainly an issue with full-sized cheesecakes.

Use high-quality fruit
I always recommend using high-quality fruit in its peak season especially when baking with it. Moldy blueberries should not be used (in any recipes). If fresh blueberries are too expensive, your next best (and delicious) choice is frozen blueberries. No need to thaw them.

How to cute the picture-perfect cheesecake
Because of the crumble topping, these gluten-free blueberry cheesecake bars can be tricky to cut. I like to use a clean serrated knife to "saw" through the crumble topping. This cheesecake will be a bit messy to cut.

FAQ about Gluten Free Blueberry Cheesecake Bars

Can I double this blueberry cheesecake recipe?
Yes, you can bake this recipe for Gluten-Free Blueberry Cheesecake in an 8×8 pan. To double the recipe, please use TWO whole eggs and ONE egg yolk. And increase the baking time to 38-45 minutes. The extra egg yolk will make the cheesecake even creamier. I have not tested this recipe in a springform.

Why no water bath?
While traditional cheesecakes tend to be baked in a water bath, these cheesecake bars baked in a loaf pan bake so quickly, there is no need to mess with a water bath.

Can I use different berries?
This recipe will work as written with blueberries, wild blueberries, saskatoons, raspberries, and blackberries. I do not recommend using strawberries since they contain too much water and will release too much liquid. If you love apples, make sure to check out my Gluten Free Apple Cheesecake Bars.

How long can cream cheese and cheesecake sit out?
Food safety experts recommend that 2 hours is the maximum amount of time that cream cheese and a baked cheesecake should sit at room temperature. Other experts recommend no longer than 4 hours. I highly recommend storing this small cheesecake in the fridge and only allowing for it to sit at room temperature for up to 4hrs.

How should I store a cheesecake?
To store this cheesecake place it in an airtight container and store it in your fridge for up to 5 days. You may also freeze the undecorated cheesecake for up to 3 months. Thaw it in your fridge overnight or let it sit at room temperature (up to 4hrs).