Whip up the perfect summer treat with our Gluten-Free Blueberry Cheesecake Bars! Ideal for potlucks and gatherings, these layered bars combine the ease of preparation with delectable flavors. This recipe features a zesty orange almond flour crust, creamy "cheesecake", and a vibrant blueberry compote—each layer building on the last to create a symphony of taste that's sure to delight your palate. Let's get started on these mouthwatering treats that are as enjoyable to make as they are to eat.
Gluten-Free Blueberry Cheesecake Bars Recipe
Ingredients:
For the Crust:
2 cups almond flour
¼ cup butter or coconut oil, melted
¼ cup pure maple syrup
¼ tsp kosher salt
¼ tsp baking powder
1 tsp vanilla extract
1 tsp orange zest
1 tsp orange juice
For the Cheesecake Layer:
8 oz cream cheese, softened
â…› tsp kosher salt
1 tsp orange zest
1 tsp vanilla extract
½ cup powdered sugar
For the Blueberry Compote:
1 pint blueberries, fresh or frozen (2 cups)
1 TBSP orange juice
1/8th tsp kosher salt
1 TBSP pure maple syrup
¼ cup water
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour and orange zest, massaging the zest into the flour to release its oils. Mix in the remaining crust ingredients until well combined. Line a quarter sheet tray with parchment paper and evenly spread the crust mixture about 1 inch thick. The dough might not reach the edges, and that's okay. Bake for 15 minutes, then allow to cool completely to room temperature.
Make the Cheesecake Layer:
In a stand mixer, whip the softened cream cheese with salt, orange zest, and vanilla until smooth. Gradually add powdered sugar, adjusting the sweetness to your preference. Continue to whip until the mixture is creamy and well incorporated.
Cook the Blueberry Compote:
In a saucepan, combine all the compote ingredients and simmer on low heat until the blueberries begin to release their juices. Use an immersion blender to blitz the mixture or mash with a utensil to your desired consistency. Let it simmer until slightly thickened. If the compote is too runny, a sprinkle of arrowroot powder can help thicken it up.
 Assemble the Bars:
Spread the cheesecake mixture over the cooled crust in an even layer. Top with the blueberry compote, spreading it out gently. Bake in the preheated oven for about 5 minutes to set the layers.
Cool and Serve:
Remove from the oven and let the bars cool completely before slicing. This ensures that the layers set properly and the bars hold their shape when cut.
Storage:
These cheesecake bars can be stored in the refrigerator for up to 7 days, making them a great make-ahead option for events.
Gluten-Free Blueberry Cheesecake Bars are the epitome of summer desserts. Not only are they simple to make, but their layered elegance makes them a hit at any gathering. Enjoy the burst of fresh flavors and the satisfying texture of these delightful treats at your next potluck.
Ready to try this recipe at your next summer get-together? Grab your ingredients and get baking! The perfect combination of orange, sweet berries, and creamy cheesecake awaits.
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