These blueberry cheesecake bars are the perfect mix of creamy, buttery, and crumbly — with a golden shortbread base and a juicy blueberry topping. They’re easy to make, gluten-free, and guaranteed to impress! 💙

Watch the step by step video tutorial: https://youtube.com/shorts/DeOdSOVG2hU?si=43TudZB7_iHGgh8D

Ingredients

Shortbread Base & Crumble Topping

• ½ cup + 2 tbsp sugar

• Zest of 1 lemon

• 1¼ sticks (10 tbsp) unsalted butter, softened

• 2 tsp vanilla extract

• 2 cups Bob’s Red Mill gluten-free all-purpose flour (with xanthan gum)

• ⅔ cup almond flour

• ¼ tsp salt

Cheesecake Filling

• 2 cups (16 oz) full-fat cream cheese, room temperature

• ¼ cup plain or Greek yogurt, room temperature

• ½ cup sugar

• 1½ tbsp cornstarch

• 2 large eggs, room temperature

• 2 tsp vanilla extract

Other

• 2½ cups fresh blueberries

Instructions

1. Make the Shortbread Base

• Preheat oven to 350°F (175°C). Line a 9-inch square pan with parchment paper, leaving some overhang to lift the bars out later.

• In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant.

• Add the butter and vanilla and mix until just combined (no need to whip).

• In another bowl, whisk together the gluten-free flour, almond flour, and salt.

• Add the dry ingredients to the butter mixture and stir until small clumps form, then knead gently into a soft dough.

• Press about ⅔ of the dough evenly into the bottom of the pan.

• Bake for 20 minutes, until lightly golden. Leave the oven on.

2. Prepare the Cheesecake Filling

• In a clean bowl, stir together cream cheese and yogurt until smooth (avoid beating too much air in).

• Add sugar and cornstarch, mixing until smooth.

• Whisk in the eggs and vanilla until fully combined and creamy.

3. Assemble & Bake

• Pour the cheesecake filling over the warm crust and smooth the top.

• Sprinkle the blueberries evenly across the surface.

• Crumble the remaining shortbread dough over the berries.

• Bake for 40–45 minutes, until the top is golden and the center has a slight wobble.

4. Cool & Chill

• Let the bars cool completely in the pan, then refrigerate for at least 2 hours (overnight gives the best texture).

• Lift out using the parchment overhang, slice into squares, and serve chilled.

• Store covered in the fridge for up to 4 days.