Print

Gluten-Free Lemon Blueberry Cheesecake Squares

A close-up of a single serving of Gluten-Free Lemon Blueberry Cheesecake Squares on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these tangy lemon and sweet blueberry cheesecake squares on a simple gluten-free crust. This recipe yields rich, sliceable dessert bars perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: Mix the almond flour, 1/4 cup sugar, and salt in a bowl. Pour in the melted butter and mix until the mixture resembles wet sand.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and set aside.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 cup of sugar and beat until combined.
  5. Mix in the sour cream, eggs, lemon zest, lemon juice, and vanilla extract until the batter is smooth. Do not overmix.
  6. Gently fold in the blueberries. Pour the filling over the pre-baked crust.
  7. Bake for 35 to 40 minutes, or until the edges are set and the center has only a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and cool completely on a wire rack.
  10. Chill the squares in the refrigerator for at least 4 hours, or preferably overnight, before slicing into squares.

Notes

  • If using frozen blueberries, do not thaw them first; gently fold them into the batter.
  • For cleaner slices, run a sharp knife under hot water and wipe dry between each cut.
  • You can substitute the almond flour with a good quality 1:1 gluten-free baking blend if desired.

Nutrition

Find it online: https://cookifyme.com/gluten-free-lemon-blueberry-cheesecake-squares/