These gluten-free blueberry cheesecake bars feature an almond flour crust, a creamy goat cheese cheesecake layer, and plenty of fresh blueberries. Grain-free and naturally sweetened, they deliver a bright, summery dessert that’s easy to make and irresistible chilled.
I recently shared a gluten-free blackberry cheesecake that was a hit, and these bars use the same goat cheese base. Goat cheese gives the filling a lovely tang and silky texture that pairs beautifully with blueberries.
Grain Free Crust and Crumb
The crust and crumb topping mimic a classic graham cracker base using almond flour, a touch of coconut flour, coconut sugar, and melted coconut oil for richness. Lemon zest and juice brighten the flavor and complement the blueberries. Most of the mixture is pressed into the pan for the base, with the remainder sprinkled on top as a crumbly finish.
Goat Cheese Cheesecake
The filling combines room-temperature goat cheese, maple sugar (or coconut sugar), one egg, and lemon zest and juice. It whips up to the same creamy texture you expect from a traditional cream cheese cheesecake. Using regular goat cheese logs keeps things simple — no specialty ingredients required. Make sure ingredients are at room temperature so the filling mixes smoothly without lumps.
Paleo Option
While these bars use goat cheese and are not strictly paleo, you can substitute a dairy-free cream cheese to make a paleo-friendly version. The rest of the recipe is grain-free and naturally sweetened, so that swap is the main adjustment.
Assembling the Bars
Press two-thirds of the crust mixture into the bottom of a lined 9×9 pan and bake briefly to set. Blend the goat cheese filling until smooth, pour it over the cooled crust, scatter blueberries on top, then crumble the remaining crust mixture over everything. A hand mixer helps achieve a lump-free filling, but a sturdy whisk will work with extra effort. Bake until the filling is set then cool before chilling.
Storing Cheesecake
Store the bars covered in the refrigerator for up to 10 days. Because they use goat cheese, they should remain chilled and taste best served cold. They will hold safely for a few hours at room temperature for gatherings, but return leftovers to the fridge.
These gluten-free blueberry cheesecake bars are simple, creamy, and perfectly balanced—basically a bite of summer. If you enjoy blueberry desserts, try some other recipes that highlight the fruit and similar flavor combinations.
- Vegan Paleo Blueberry Pie Crumb Bars
- Paleo Blueberry Streusel Bread
- Vegan Paleo Blueberry Cheesecake Jars
- Paleo Blueberry Coffee Cake
Gluten Free Blueberry Cheesecake Bars
Ingredients
Crust
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ cup coconut sugar
- ½ teaspoon salt
- 6 tablespoons melted coconut oil
- Zest of 1 lemon
- 3 tablespoons lemon juice
Filling
- 8 oz goat cheese, room temperature
- ⅓ cup maple sugar (or coconut sugar)
- 1 large egg, room temperature
- Zest and juice of 1 lemon
- 1 cup blueberries
Instructions
- Preheat oven to 350°F and line a 9×9 pan with parchment paper.
- Make the crust: combine almond flour, coconut flour, coconut sugar, salt, melted coconut oil, lemon zest, and lemon juice. Mix until combined. Press two-thirds of the mixture into the bottom of the pan, reserving the rest for the topping. Bake the crust for 10 minutes, then let cool for 10 minutes.
- Make the cheesecake filling while the crust bakes: beat goat cheese and maple sugar with a hand mixer until smooth, about 2–3 minutes. Add the egg, lemon zest, and lemon juice and beat again until creamy. Pour the filling over the cooled crust, scatter blueberries on top, then sprinkle the remaining crust mixture over the berries and press slightly. Bake 21–23 minutes, until the filling is set.
- Let the bars cool, then transfer to the refrigerator to chill. They are easiest to slice once chilled. Store covered in the fridge up to a week (longer if kept well sealed).
Notes:
* You can use all coconut sugar if you prefer.
* To make this paleo, substitute a dairy-free cream cheese for the goat cheese.
Nutrition Information
