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Gluten-Free Lemon Blueberry Cheesecake Bars Easy Recipe with Brown Sugar Glaze

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Delicious gluten-free lemon blueberry cheesecake bars with a buttery almond flour crust and a luscious brown sugar glaze. Perfectly tangy, creamy, and easy to make for any occasion.

Ingredients

Scale
  • 1 ¾ cups gluten-free almond flour blend
  • ¼ cup coconut sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • Zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or thawed blueberries
  • ½ cup packed brown sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, whisk together almond flour, coconut sugar, baking powder, and salt. Add melted butter and vanilla extract; stir until mixture resembles wet sand and holds together when pressed.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 12-15 minutes until edges are lightly golden.
  4. While crust bakes, beat softened cream cheese and granulated sugar in a large bowl with an electric mixer until smooth and creamy.
  5. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
  6. Gently fold in blueberries without crushing them.
  7. Pour cheesecake filling over warm crust and spread evenly.
  8. Bake for 35-40 minutes at 350°F (175°C) until center is slightly jiggly but not liquid.
  9. While bars bake, melt butter in a small saucepan over medium heat. Stir in brown sugar and cook until dissolved and bubbling, about 2 minutes.
  10. Remove from heat and whisk in heavy cream, vanilla extract, and salt. Glaze will thicken as it cools.
  11. Remove cheesecake bars from oven and pour warm brown sugar glaze evenly over the top. Spread gently if needed.
  12. Let bars cool completely in pan on a wire rack, then refrigerate for at least 3 hours or overnight.
  13. Use parchment paper overhang to lift bars from pan and slice into 12 squares, wiping knife clean between cuts.

Notes

Use room temperature cream cheese and eggs for a smooth filling. Press crust firmly to avoid crumbling. Do not overbake cheesecake bars; center should jiggle slightly. Make glaze while bars bake. Chill bars thoroughly before slicing for clean cuts. For dairy-free, substitute cream cheese and heavy cream with plant-based alternatives.

Nutrition

Keywords: gluten-free, lemon blueberry, cheesecake bars, brown sugar glaze, dessert, easy recipe, dairy-free option

Find it online: https://fuzzyforker.com/gluten-free-lemon-blueberry-cheesecake-bars-easy-recipe-with-brown-sugar-glaze/