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Gluten-Free Lemon Blueberry Cheesecake Squares

Close-up of a single serving of Gluten-Free Lemon Blueberry Cheesecake Squares with a graham cracker crust.
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Make rich, tangy baked cheesecake squares with a simple almond flour crust, swirled with fresh blueberries and bright lemon flavor.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F (160°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 and 1/4 cup sugar in a bowl. Pour in the melted butter and mix until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes. Remove from the oven and set aside while you prepare the filling.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese and 3/4 cup sugar with an electric mixer until smooth. Scrape down the sides.
  5. Beat in the sour cream, vanilla extract, lemon zest, and 2 tablespoons of lemon juice until just combined. Do not overmix.
  6. Beat in the eggs one at a time, mixing only until each egg is incorporated.
  7. Pour half of the cheesecake batter over the warm crust.
  8. Toss the blueberries with 1 tablespoon of lemon juice. Scatter half of the blueberries over the batter. Pour the remaining batter over the top. Scatter the remaining blueberries on top.
  9. Gently swirl the blueberries into the batter using a knife or skewer, creating a marbled effect.
  10. Bake for 40 to 45 minutes, or until the edges are set but the center still has a slight wobble.
  11. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  12. Remove from the oven and cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before cutting into squares.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • To prevent the crust from sticking to the pan, use the parchment paper overhang to lift the entire cooled cheesecake out before slicing.
  • If using frozen blueberries, do not thaw them before adding them to the batter.

Nutrition

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