Blueberry Cheesecake Bars

These homemade blueberry cheesecake bars feature a buttery shortbread cookie crust and sweet creamy cheesecake filling! The fresh blueberries add a burst of sweetness and flavor. These bars will satisfy your cheesecake cravings but they are much easier! These gluten free cheesecake bars are great for any time of the year. Feel free to use sliced strawberries or raspberries for another fun flavor!

Author: Organically Addison

Category: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 9 bars

Calories: 471 kcal per serving

Ingredients

2 cups - gluten free shortbread cookie crumbs
1 stick - unsalted butter
16 ounces - cream cheese
1 tbsp - gluten free flour
1 cup - white sugar
2 - eggs
1 tsp - lemon zest
1 tsp - vanilla extract
1 cup - fresh blueberries
⅛ - powdered sugar

Instructions

First, preheat oven to 325 degrees Fahrenheit.
Combine the cookie crumbs and melted butter in a bowl. It should resemble wet sand. Line a 9 inch square pan with parchment paper. Press the cookie crumbs into the pan.
To make the filling, add the room temperature cream cheese to a stand mixer. Beat until creamy. Then add in flour, sugar, lemon zest and vanilla. Beat until combined.
Add the eggs. Beat until just combined.
Fold in blueberries.
Transfer batter to the pan. Sprinkle a few blueberries on top.
Bake for 35 to 38 minutes or until the middle is set but still a little jiggly.
Remove from oven. Cool in pan for 1 hour then refrigerate for at least 2 hours. Slice and top with powdered sugar if desired!