Gluten Free Blueberry Cheesecake Bars are sweet, slightly tangy, and perfectly creamy. This easy gluten-free cheesecake uses a simple graham cracker crust and a blueberry swirl for bright flavor.
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Gluten Free Blueberry Cheesecake Bars
Gluten Free Blueberry Cheesecake Bars are a simple, portable way to enjoy cheesecake. They’re ideal for picnics, potlucks, or any gathering where you want a make-ahead dessert that’s easy to slice and serve.
These bars begin with a classic gluten-free graham cracker crust and are topped with a smooth cheesecake filling. Spoonfuls of blueberry jam are swirled through the filling and fresh blueberries are scattered on top. No water bath is required—just bake until creamy and set, then chill before slicing.
What You Need To Know About These Cheesecake Bars
This recipe is straightforward and versatile. If you prefer a different flavor, swap the blueberry preserves for strawberry, raspberry, cherry, or peach jam for a different swirl and fruit profile.
Blueberry Cheesecake Ingredients
- Graham cracker crumbs – use gluten-free graham crackers, homemade or storebought
- Granulated sugar
- Unsalted butter, melted
- Cream cheese – full-fat block, at room temperature
- Sour cream – full-fat or light, at room temperature
- Pure vanilla extract
- Large eggs, at room temperature
- Blueberry jam (use a good-quality jam)
- Fresh blueberries
Equipment Needed
- Food processor or a way to crush graham crackers
- 8×8 inch square baking pan
- Parchment paper
- Stand mixer or hand mixer
- Standard kitchen tools: measuring cups, spatula, cooling rack
How to Make Cheesecake Bars with Blueberry Swirl
Step 1. Make the gluten-free graham cracker crust. Press the crumb mixture firmly into the bottom of an 8×8 pan and bake for 5 minutes. Let it cool slightly while you prepare the filling.
Step 2. In a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar on medium speed for about 2 minutes until smooth.
Step 3. Add sour cream and vanilla, mixing to combine. Add the eggs one at a time, fully incorporating each before adding the next. Scrape the bowl and fold the batter a few times to ensure an even texture.
Step 4. Pour the cheesecake batter over the prepared crust. Drop spoonfuls of blueberry jam over the top and use a knife or toothpick to swirl it through the cheesecake layer. Scatter fresh blueberries across the surface.
Step 5. Bake at 350°F for 45–50 minutes, or until the edges are lightly browned and the center is set.
Step 6. Cool the cheesecake at room temperature for about one hour, then refrigerate for at least two hours (longer is fine) before slicing into bars.
Tips for Making Blueberry Cheesecake
- Use block cream cheese (not whipped or the tub variety) for a firmer set and creamy texture.
- Bring cream cheese, eggs, and sour cream to room temperature so they mix smoothly without lumps.
- Blueberry jam gives a concentrated flavor; blueberry pie filling can also be used but is looser and sweeter.
- Make the bars the day before serving so they have ample time to chill and set.
Other Gluten Free Cheesecake Recipes To Try
- No-Bake Cheesecake
- White Chocolate Raspberry Cheesecake
- Individual Salted Caramel Cheesecakes
- Skinny Mini Blueberry Cheesecakes
- Chocolate Chip Cookie Dough Cheesecakes
- Chocolix No-Bake Cheesecake
- Healthier Chocolate Cheesecake Dip
- Coconut Cheesecake
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Gluten Free Blueberry Cheesecake Bars
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake
- 24 ounces cream cheese, 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
- Preheat oven to 350°F. Line an 8×8 baking dish with parchment and spray with nonstick spray.
- Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 5 minutes and set aside to cool slightly.
- In a stand mixer, beat cream cheese and sugar on medium speed for 2 minutes until smooth.
- Add sour cream and vanilla, mixing to combine. Add eggs one at a time, fully incorporating each. Scrape the bowl and fold the batter to ensure even texture.
- Pour filling over the crust. Drop spoonfuls of blueberry jam across the top and swirl with a knife or toothpick. Scatter fresh blueberries over the surface.
- Bake for 45–50 minutes, until edges are lightly browned and center is set.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing into bars.
Notes
- Read the tips above for smooth results and ingredient notes.
- Store leftovers in an airtight container in the fridge for up to three days.
- Substitute raspberry, cherry, peach, or strawberry preserves for the blueberry jam if desired.
Nutrition Information
Calories: 427 kcal (approximate per serving)
Did you make this blueberry gluten free cheesecake recipe? Leave a star rating and a comment — and feel free to add a photo so others can see!