These Gluten Free Blueberry Cheesecake Bars have an almond flour crust, goat cheese cream cheese cheesecake and studded with fresh blueberries. They are grain free and naturally sweetened.
I recently shared my Gluten Free Blackberry Cheesecake and it has been a huge hit! Goat cheese is used as the base, which is the same for these bars. It makes such a delicious cheesecake base and pairs perfectly with the fruit.
Grain Free Crust and Crumb
The crust and crumb topping is similar to a traditional graham cracker crust. A mixture of almond flour, coconut sugar, and coconut oil really gives the right flavor. A little lemon juice is added for freshness and because it always goes so well with blueberry. Most of mixture is pressed into the bottom of the pan with some left remaining to be sprinkled on top.
Goat Cheese Cheesecake
The cheesecake layer is a combination of goat cheese, egg, maple sugar and a little lemon zest and juice. It has the exact same texture as cream cheese cheesecake and bakes up perfectly. I use the goat cheese logs- no need to buy anything special. Maple sugar is used just to give a light color, but coconut sugar would be just as delicious if that’s what you have. Making sure all the ingredients are room temperature is important because this will make them mix up easily.
Although these bars aren’t paleo since they contain goat cheese, I do think they would work with a dairy free cream cheese. Be sure to let me know if you try this and how it comes out! The rest of the bars would be considered paleo since they’re grain free and naturally sweetened.
Assembling the bars
Once the crust is pressed in the pan, the cheesecake mixture is poured on top, blueberries added, the crumb on top of that and then they are baked. This all comes together easily and only a couple dirty bowls. A hand mixer is definitely best for making sure the cheesecake layer gets creamy and no lumps remain.
These are best kept covered in the fridge for up to 10 days. Once baked, let them cool and then place in the fridge. Because of the goat cheese they do need to be kept chilled and of course they especially taste best cold. I did set these out for a family gathering though and they did great for a couple hours.
I know you will love these gluten free blueberry cheesecake bars because they’re simple to make, creamy, and just the right sweetness. Basically these are a bite of summer! Here are some more blueberry desserts to try:
- Vegan Paleo Blueberry Pie Crumb Bars
- Paleo Blueberry Streusel Bread
- Vegan Paleo Blueberry Cheesecake Jars
- Paleo Blueberry Coffee Cake
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Gluten Free Blueberry Cheesecake Bars
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 cup coconut sugar
- 1/2 teaspoon salt
- 6 tablespoons melted coconut oil
- Zest of 1 lemon
- 3 tablespoons lemon juice
- 8 oz goat cheese, room temperature
- 1/3 cup maple sugar
- 1 large egg, room temperature
- Zest and juice of 1 lemon
- 1 cup blueberries
- Preheat oven to 350° and line a 9×9 pan with parchment paper.
- Make the crust. In a medium bowl, combine the almond flour, coconut flour, coconut sugar, salt, coconut oil, and lemon juice and zest. Mix until well combined. Press 2/3 of the mixture into the bottom of the pan, saving the rest for the top. Bake crust for 10 minutes and let cool for 10 minutes.
- While crust is baking, make the cheesecake. In a medium bowl, combine the goat cheese and maple sugar and beat with a hand mixer until combined- about 2-3 minutes. Add the egg, lemon zest and juice and beat again until smooth. Pour over cooled crust, top with blueberries and then remaining dough left from the crust. Press in slightly and then bake 21-23 minutes.
- Let cool and then place in the fridge. It's easiest to slice once chilled. Store covered in the fridge up to a week.
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