Gluten Free Blueberry Cheesecake Bars
Gluten Free Blueberry Cheesecake Bars are sweet, slightly tangy, and perfectly creamy. Gluten Free Cheesecake is easy to make with a simple gluten free graham cracker crust.
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter (melted)
- 24 ounces cream cheese (at room temperature)
- ¾ cup granulated sugar
- ½ cup sour cream (room temperature)
- 1 teaspoon pure vanilla extract
- 3 large eggs (room temperature)
- ½ cup blueberry jam
- ¼ cup fresh blueberries
Instructions
- 1
For the Crust
- 2
Preheat your oven to 350F and line an 8x8 baking dish with parchment paper and spray it with nonstick baking spray.
- 3
In a small bowl, combine the graham crackers, granulated sugar, and melted butter.
- 4
Transfer the mixture to the prepared baking dish and pack it tightly into the bottom of the pan.
- 5
Bake the crust for 5 minutes and then set it aside to cool.
- 6
For the Filling
- 7
Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.
- 8
Cream them together on medium speed for 2 minutes.
- 9
Next, add the sour cream and vanilla extract and mix to combine.
- 10
Add the eggs, one at a time, mixing fully between each one.
- 11
Once all of the eggs have been incorporated, scrape down the sides of the bowl and fold the batter a few times to make sure everything is evenly incorporated.
- 12
Pour the mixture over the crust. Then, add the blueberry jam in spoonfuls and swirl it into the cheesecake layer.
- 13
Sprinkle over the fresh blueberries.
- 14
Bake the cheesecake for 45-50 minutes, or until the edges are light brown and the center is fully set.
- 15
Allow the cheesecake to cool at room temperature for one hour and then transfer it to the fridge to chill for at least two hours before slicing.