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Indulging in a creamy, rich cheesecake no longer has to come with the guilt, especially when it comes to those with dietary restrictions.
This gluten-free baked blueberry cheesecake recipe combines the decadence of a traditional cheesecake with the lightness of a gluten-free crust.
The vibrant blueberries on top not only provide a burst of color but also add a sweet-tart freshness that complements the velvety texture of the cheesecake perfectly.
Whether you’re hosting a special occasion or just satisfying a craving for something sweet, this gluten-free blueberry cheesecake is sure to impress.
And the best part?
You can enjoy it without worrying about gluten!
31+ Tasty Gluten-Free Blueberry Cheesecake Recipes for Everyone
This gluten-free baked blueberry cheesecake is not just a treat for those avoiding gluten but a delightful dessert that everyone can enjoy.
The combination of a smooth, tangy cheesecake filling with a crisp, buttery gluten-free crust and the fresh burst of blueberries on top is nothing short of heavenly.
Whether you’re gluten-sensitive or simply looking for a healthier alternative to a classic cheesecake, this recipe delivers on flavor and texture.
So, next time you’re craving a slice of cheesecake, don’t hesitate to whip up this gluten-free version—your taste buds will thank you!
Gluten-Free Blueberry Cheesecake Bars
These gluten-free blueberry cheesecake bars are a perfect portable option for cheesecake lovers who want to enjoy the creamy dessert in a more convenient form. With a gluten-free graham cracker crust, smooth cheesecake filling, and a fresh blueberry topping, these bars offer the perfect balance of sweetness, creaminess, and fruity tartness. They are ideal for parties, picnics, or as a simple indulgence during the week.
Ingredients:
For the graham cracker crust:
- 1 ½ cups gluten-free graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons brown sugar
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
For the blueberry topping:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the graham cracker crust: Preheat the oven to 350°F (175°C). In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and brown sugar. Press the mixture into the bottom of a lined baking dish (8×8 or similar). Bake for 8-10 minutes, then remove from the oven and set aside.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, and lemon juice, and beat until well combined. Add the eggs one at a time, mixing well after each addition.
- Assemble and bake: Pour the cheesecake mixture over the cooled crust. Bake for 30-35 minutes, or until the center is set but still slightly jiggly. Let the bars cool in the pan for 1 hour, then refrigerate for at least 3 hours to chill.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens (about 10 minutes). Let it cool.
- Serve: Once the cheesecake has chilled, cut it into squares and top each with a spoonful of blueberry topping.
These cheesecake bars are a convenient way to enjoy a traditional cheesecake with a twist. The graham cracker crust adds crunch, while the smooth filling is complemented by the fresh blueberry topping. These bars are perfect for gatherings or as a sweet treat any time of the day.
Gluten-Free Blueberry Swirl Cheesecake
If you’re a fan of visually striking desserts, this gluten-free blueberry swirl cheesecake will surely impress. The beautiful blueberry swirl not only makes this cheesecake look artistic but also infuses it with a burst of blueberry flavor. With a simple gluten-free crust and a silky-smooth filling, this cheesecake combines elegance and deliciousness in every bite.
Ingredients:
For the crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tablespoons butter, melted
- 2 tablespoons honey
- ½ teaspoon vanilla extract
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- ¼ cup sour cream
For the blueberry swirl:
- 1 ½ cups fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions:
- Make the crust: Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, coconut flour, melted butter, honey, and vanilla extract. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and beat until creamy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and mix until smooth.
- Make the blueberry swirl: In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat until the blueberries burst and the mixture thickens (about 10 minutes). Use a blender or immersion blender to purée the mixture into a smooth sauce.
- Assemble the cheesecake: Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the blueberry sauce over the filling, and use a toothpick or knife to swirl it into the cheesecake filling. Bake for 50-55 minutes, or until the center is set and slightly jiggly. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Serve: Once the cheesecake is fully set and chilled, slice and enjoy the beautiful blueberry swirl pattern with every bite.
The blueberry swirl on this cheesecake creates a visually stunning and delicious dessert. The almond and coconut flour crust adds a nutty, rich flavor that complements the creamy filling. This cheesecake is a showstopper at any gathering, with the blueberry swirl elevating it to a gourmet level.
Gluten-Free No-Bake Blueberry Cheesecake
If you’re short on time or don’t want to turn on your oven, this no-bake gluten-free blueberry cheesecake is the perfect solution. It’s quick to assemble, and the creamy, tangy filling is complemented by a sweet, fresh blueberry topping. This dessert requires no baking, making it a refreshing treat for summer or any time you want a chilled, satisfying dessert.
Ingredients:
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons honey
For the filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the crust: In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and honey. Press the mixture into the bottom of a springform pan or pie dish. Refrigerate for 20-30 minutes to set the crust.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla extract, and lemon juice, and beat until fluffy and well combined.
- Assemble the cheesecake: Pour the filling over the chilled crust and smooth it out with a spatula. Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Make the blueberry topping: In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat until the blueberries burst and the mixture thickens (about 10 minutes). Let the topping cool before spreading it over the cheesecake.
- Serve: Once the cheesecake is fully set, spoon the cooled blueberry topping over the cheesecake. Slice and enjoy!
This no-bake cheesecake is creamy, light, and perfect for warm days. The blueberry topping adds a sweet, tart contrast, making this dessert a favorite for any occasion. It’s an easy, delicious way to enjoy cheesecake without the hassle of baking.
Gluten-Free Blueberry Cheesecake with Coconut Almond Crust
This gluten-free blueberry cheesecake features a coconut almond crust, which adds a tropical, nutty flavor to the dish. The smooth, rich cheesecake filling pairs wonderfully with the sweet and slightly tart blueberry topping. This dessert is perfect for anyone who loves a coconut flavor and wants to add a little flair to their traditional cheesecake.
Ingredients:
For the coconut almond crust:
- 1 cup almond flour
- ½ cup shredded coconut
- 3 tablespoons butter, melted
- 2 tablespoons honey
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup Greek yogurt
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
For the blueberry topping:
- 1 ½ cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the coconut almond crust: Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, shredded coconut, melted butter, and honey. Press the mixture into the base of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add Greek yogurt, granulated sugar, and vanilla extract, and beat until creamy. Add the eggs one at a time, beating after each addition.
- Bake the cheesecake: Pour the filling over the cooled coconut almond crust. Bake for 50-55 minutes, or until the center is set but still slightly jiggly. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens (about 10 minutes). Let it cool.
- Serve: Once the cheesecake is fully set and chilled, spread the blueberry topping over the cheesecake. Slice and enjoy!
The coconut almond crust brings a delightful nutty and tropical flavor that complements the creamy, rich filling. The blueberry topping provides the perfect amount of sweetness and tartness, making this cheesecake an irresistible treat.
Gluten-Free Blueberry Cheesecake with Chocolate Ganache
If you’re a fan of chocolate and cheesecake, this gluten-free blueberry cheesecake with a chocolate ganache topping is an indulgent treat. The combination of a rich, creamy cheesecake with a decadent chocolate ganache and fresh blueberries takes this dessert to the next level. It’s the perfect choice for anyone who enjoys a mix of creamy, fruity, and chocolaty flavors in one bite.
Ingredients:
For the crust:
- 1 ½ cups gluten-free chocolate cookie crumbs
- 3 tablespoons butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
For the chocolate ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 tablespoon butter
For the blueberry topping:
- 1 ½ cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the crust: Preheat the oven to 350°F (175°C). In a bowl, mix gluten-free chocolate cookie crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and lemon juice, and mix until smooth. Add the eggs one at a time, beating well after each addition.
- Bake the cheesecake: Pour the cheesecake mixture over the cooled chocolate crust. Bake for 50-55 minutes, or until the center is set with a slight jiggle. Let it cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the chocolate ganache: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the chopped chocolate and butter until smooth. Let the ganache cool slightly before pouring it over the cheesecake.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens (about 10 minutes). Let it cool.
- Serve: Once the cheesecake has set, pour the chocolate ganache over the top and spread it evenly. Spoon the blueberry topping over the ganache, and slice to serve.
This cheesecake has it all: rich, creamy filling, a decadent chocolate ganache, and a sweet blueberry topping. Each bite combines tangy, creamy, and chocolaty flavors, making it a show-stopping dessert for any occasion.
Gluten-Free Blueberry Lemon Cheesecake
If you love the combination of blueberry and lemon, this gluten-free blueberry lemon cheesecake will quickly become your favorite dessert. The tartness of the lemon balances beautifully with the sweet, rich blueberries and creamy cheesecake filling. The zesty lemon adds an extra layer of brightness, making this a refreshing choice for any time of year.
Ingredients:
For the crust:
- 1 ½ cups gluten-free almond flour
- ¼ cup coconut flour
- 3 tablespoons butter, melted
- 2 tablespoons honey
- 1 teaspoon vanilla extract
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 3 large eggs
- ¼ cup lemon juice
For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the crust: Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, coconut flour, melted butter, honey, and vanilla extract. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, lemon zest, and lemon juice, and mix until smooth. Add the eggs one at a time, mixing well after each addition.
- Bake the cheesecake: Pour the cheesecake mixture over the cooled crust. Bake for 50-55 minutes, or until the center is set but slightly jiggly. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens (about 10 minutes). Let it cool.
- Serve: Once the cheesecake has cooled and set, spread the blueberry topping over the cheesecake and serve chilled.
The refreshing lemon flavor makes this blueberry cheesecake perfect for spring and summer. The tangy lemon filling contrasts beautifully with the sweet blueberry topping, making each bite a delightful combination of flavors.
Gluten-Free Blueberry Cheesecake with Pecan Crust
This gluten-free blueberry cheesecake with a pecan crust adds a warm, nutty flavor that complements the creamy cheesecake and fresh blueberry topping perfectly. The pecans provide a wonderful crunch and depth of flavor that pairs beautifully with the soft and tangy cheesecake filling. This dessert is a great choice for anyone who enjoys a more robust, nutty flavor with their sweets.
Ingredients:
For the pecan crust:
- 1 ½ cups pecans
- ¼ cup almond flour
- 3 tablespoons butter, melted
- 2 tablespoons honey
- Pinch of salt
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- ¼ cup heavy cream
For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the pecan crust: Preheat the oven to 350°F (175°C). In a food processor, pulse the pecans, almond flour, melted butter, honey, and salt until the mixture resembles coarse crumbs. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, and heavy cream, and mix until creamy. Add the eggs one at a time, mixing well after each addition.
- Bake the cheesecake: Pour the filling over the cooled pecan crust. Bake for 50-55 minutes, or until the center is set and slightly jiggly. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens (about 10 minutes). Let it cool.
- Serve: Once the cheesecake has set, spoon the blueberry topping over the cheesecake. Slice and enjoy!
The pecan crust adds a rich, nutty flavor to this cheesecake that pairs wonderfully with the creamy filling and fresh blueberries. This dessert is a great choice for those who love a little extra texture and flavor in their cheesecakes.
Gluten-Free Blueberry Cheesecake with Hazelnut Crust and Chocolate Drizzle
This gluten-free blueberry cheesecake with a hazelnut crust and chocolate drizzle is a decadent treat for those who love rich, layered desserts. The hazelnut crust adds depth and nuttiness, while the creamy filling is complemented by fresh blueberries and a drizzle of melted chocolate. It’s a luxurious dessert that’s perfect for special occasions or when you just want to treat yourself.
Ingredients:
For the hazelnut crust:
- 1 ½ cups ground hazelnuts
- ¼ cup gluten-free oat flour
- 3 tablespoons butter, melted
- 1 tablespoon honey
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup Greek yogurt
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
For the blueberry topping:
- 1 ½ cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
For the chocolate drizzle:
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions:
- Make the hazelnut crust: Preheat the oven to 350°F (175°C). In a bowl, combine ground hazelnuts, oat flour, melted butter, and honey. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the Greek yogurt, sugar, and vanilla extract, and beat until well combined. Add the eggs one at a time, mixing well after each addition.
- Bake the cheesecake: Pour the cheesecake mixture over the cooled hazelnut crust. Bake for 50-55 minutes, or until the center is set and slightly jiggly. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens (about 10 minutes). Let it cool.
- Make the chocolate drizzle: In a small saucepan, melt the chocolate chips with the heavy cream over low heat until smooth. Let it cool slightly.
- Serve: Once the cheesecake has set, spread the blueberry topping over the cheesecake and drizzle with the melted chocolate. Slice and serve.
This indulgent dessert combines the richness of the hazelnut crust, the creaminess
No-Bake Gluten-Free Blueberry Cheesecake
This no-bake gluten-free blueberry cheesecake offers a rich, creamy filling, perfectly complemented by a slightly tangy blueberry topping. It’s a quick, easy dessert that requires minimal ingredients and time, making it a great option when you’re in need of a hassle-free treat. The gluten-free crust is made with crushed gluten-free graham crackers, providing a buttery, crumbly base to contrast the smooth filling. The blueberry compote adds a burst of freshness and color, making each bite irresistible.
Ingredients:
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
For the filling:
- 2 cups cream cheese, softened
- 1 cup heavy cream
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
For the blueberry topping:
- 2 cups fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions:
- Make the crust: Preheat the oven to 350°F (175°C). In a bowl, mix the gluten-free graham cracker crumbs, melted butter, and sugar. Press the mixture into the base of a springform pan. Bake for 10 minutes, then remove and set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla extract, and lemon juice, then beat until the mixture is thick and creamy.
- Assemble the cheesecake: Pour the cream cheese filling over the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 10 minutes). Remove from heat and allow it to cool before spreading it on the cheesecake.
- Serve: Once the cheesecake is fully set and the topping has cooled, spread the blueberry compote evenly over the cheesecake. Slice and enjoy!
This no-bake blueberry cheesecake is perfect for those looking for a light, refreshing dessert. It’s incredibly smooth and creamy, with the sweetness of the blueberries balancing the richness of the filling. You can make it ahead of time and store it in the fridge, which makes it perfect for gatherings, celebrations, or any occasion where you need a quick and impressive treat.
Gluten-Free Baked Blueberry Cheesecake with Almond Crust
For a more decadent twist, this gluten-free baked blueberry cheesecake features a nutty almond flour crust. The crust is golden, slightly crunchy, and perfectly complements the creamy and velvety cheesecake filling. The baked cheesecake has a firmer texture than no-bake versions and is topped with a homemade blueberry sauce, making it an ideal dessert for a special occasion. This recipe combines the perfect balance of rich cheesecake with a burst of fruity freshness from the blueberries.
Ingredients:
For the almond crust:
- 1 ½ cups almond flour
- 2 tablespoons melted butter
- 2 tablespoons maple syrup
- ¼ teaspoon salt
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
For the blueberry sauce:
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
Instructions:
- Make the almond crust: Preheat your oven to 350°F (175°C). In a bowl, mix almond flour, melted butter, maple syrup, and salt until well combined. Press the mixture into the base of a 9-inch springform pan. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
- Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream, sugar, and vanilla extract, mixing until fully combined. Add the eggs one at a time, beating after each addition until smooth.
- Bake the cheesecake: Pour the cream cheese mixture over the cooled almond crust. Bake for 50-60 minutes, until the center is set and a slight jiggle remains. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, refrigerate for at least 4 hours or overnight.
- Make the blueberry sauce: In a saucepan, combine the blueberries, sugar, and lemon juice. Bring to a simmer over medium heat and cook for 8-10 minutes, until the blueberries burst and the sauce thickens. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a small amount of water and add it to the sauce. Stir and cook for an additional 1-2 minutes. Let the sauce cool.
- Serve: Once the cheesecake is chilled and the blueberry sauce has cooled, spoon the sauce over the top of the cheesecake. Slice and serve.
This baked blueberry cheesecake with an almond crust offers a rich, indulgent treat that feels extra special. The creamy filling contrasts beautifully with the crunchy, nutty crust, while the blueberry sauce brings a fresh, fruity pop. It’s perfect for any occasion where you want to impress guests with both flavor and presentation.
Gluten-Free Blueberry Swirl Cheesecake
This gluten-free blueberry swirl cheesecake combines the smooth texture of a classic cheesecake with a delightful blueberry swirl that adds color and flavor. The swirl isn’t just decorative—its sweet, tangy taste weaves through the rich cheesecake, providing an exciting burst of fruity goodness in each bite. The gluten-free crust is a buttery oat-based foundation, adding a pleasant chewiness to each slice. This dessert is sure to be a crowd-pleaser with its delicious blend of flavors and eye-catching appearance.
Ingredients:
For the oat crust:
- 1 ½ cups gluten-free rolled oats
- ¼ cup coconut flour
- 3 tablespoons butter, melted
- 2 tablespoons honey
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup Greek yogurt
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
For the blueberry swirl:
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions:
- Make the oat crust: Preheat the oven to 350°F (175°C). In a food processor, pulse the rolled oats and coconut flour until they form a coarse meal. Add the melted butter and honey, and pulse until the mixture comes together. Press the mixture into the bottom of a springform pan. Bake for 8 minutes, then set aside to cool.
- Prepare the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Add the Greek yogurt, sugar, and vanilla extract, and continue to mix until well incorporated. Add the eggs one at a time, beating after each addition until smooth.
- Make the blueberry swirl: In a small saucepan, cook the blueberries, sugar, and lemon juice over medium heat, stirring occasionally until the blueberries burst and the mixture thickens (about 10 minutes). Let it cool slightly.
- Assemble the cheesecake: Pour the cream cheese mixture over the cooled oat crust. Drop spoonfuls of the blueberry sauce onto the top of the cheesecake. Use a knife or skewer to gently swirl the blueberry sauce into the cheesecake, creating a marbled effect.
- Bake the cheesecake: Bake the cheesecake for 50-55 minutes, or until the center is set and slightly jiggly. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Once the cheesecake has chilled and set, slice and enjoy the beautiful blueberry swirl.
This blueberry swirl cheesecake is visually stunning and wonderfully delicious. The oat-based crust gives it a wholesome texture, while the creamy cheesecake filling is lifted by the sweet and tangy blueberry swirl. It’s a showstopper that’s perfect for any gathering and especially appealing to those who enjoy both visual appeal and flavorful depth in their desserts.
Gluten-Free Blueberry Lemon Cheesecake
This gluten-free blueberry lemon cheesecake is a refreshing twist on the traditional cheesecake, combining the zesty brightness of lemon with the sweet tang of blueberries. The creamy, velvety filling is complemented by a nutty, crunchy gluten-free graham cracker crust, while the fresh blueberry topping adds a burst of color and flavor. The lemon zest incorporated into the filling provides a light, citrusy kick that balances out the richness of the cheesecake, making it a perfect dessert for warmer months.
Ingredients:
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup almond flour
- 4 tablespoons butter, melted
- 2 tablespoons sugar
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup sour cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- Zest and juice of 1 lemon
- 3 large eggs
For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional)
Instructions:
- Make the crust: Preheat the oven to 325°F (165°C). In a medium bowl, combine the gluten-free graham cracker crumbs, almond flour, melted butter, and sugar. Press the mixture into the base of a springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream, sugar, vanilla extract, lemon zest, and lemon juice, mixing until fully incorporated. Add the eggs one at a time, beating after each addition until smooth.
- Bake the cheesecake: Pour the cream cheese mixture over the cooled crust. Bake for 50-55 minutes, until the center is set and slightly jiggly. Let it cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours or overnight to set.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens (about 10 minutes). If you prefer a thicker topping, mix the cornstarch with a small amount of water and add it to the mixture. Stir until the sauce thickens, then remove from heat and let it cool.
- Serve: Once the cheesecake has chilled and set, spoon the blueberry topping over the top. Slice and enjoy!
This blueberry lemon cheesecake strikes the perfect balance between creamy and refreshing. The tangy lemon zest cuts through the richness of the cheesecake, while the blueberries provide a luscious, fresh topping. It’s an ideal dessert for any spring or summer occasion when you want something light but indulgent.
Gluten-Free Blueberry and Ricotta Cheesecake
For a twist on the classic cheesecake, this gluten-free blueberry and ricotta cheesecake offers a unique texture and flavor profile. The addition of ricotta cheese results in a lighter, slightly grainy filling that contrasts beautifully with the creamy cream cheese. The gluten-free almond crust adds an additional layer of nutty flavor, while the blueberry compote topping brings freshness and sweetness. This cheesecake is perfect for those who want a more delicate and refined dessert.
Ingredients:
For the almond crust:
- 1 ½ cups almond flour
- ¼ cup coconut sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the filling:
- 1 ½ cups ricotta cheese
- 1 package (8 oz) cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup heavy cream
For the blueberry compote:
- 2 cups fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional)
Instructions:
- Make the almond crust: Preheat the oven to 325°F (165°C). In a bowl, combine the almond flour, coconut sugar, melted butter, and vanilla extract. Press the mixture into the base of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat together the ricotta cheese, cream cheese, powdered sugar, and vanilla extract. Add the eggs one at a time, beating after each addition until smooth. Stir in the heavy cream and mix until fully combined.
- Bake the cheesecake: Pour the mixture over the cooled crust. Bake for 50-55 minutes, or until the center is set with a slight jiggle. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Refrigerate for at least 4 hours or overnight to set.
- Make the blueberry compote: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens (about 10 minutes). If desired, add cornstarch mixed with water to thicken the sauce further. Remove from heat and let it cool.
- Serve: Once the cheesecake has chilled and the compote has cooled, spoon the blueberry topping over the cheesecake. Slice and serve.
This blueberry and ricotta cheesecake offers a delicate yet flavorful twist on the traditional cheesecake. The ricotta adds a lighter texture, while the blueberry compote brings a fresh, sweet burst that complements the richness of the cheesecake. It’s perfect for those who want a slightly less indulgent but still delicious dessert.
Gluten-Free Blueberry Cheesecake Bars
If you’re looking for a portable version of blueberry cheesecake, these gluten-free cheesecake bars are the perfect solution. They pack all the creamy, indulgent flavor of a traditional cheesecake into a convenient, easy-to-serve bar. The gluten-free crust made with oats and coconut flour adds a chewiness that pairs perfectly with the creamy cheesecake filling. Topped with a tangy blueberry sauce, these bars are the perfect sweet treat for parties, picnics, or anytime you need a handheld dessert.
Ingredients:
For the crust:
- 1 ½ cups gluten-free rolled oats
- ¼ cup coconut flour
- 2 tablespoons honey
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
For the filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup Greek yogurt
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
For the blueberry sauce:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup sugar
- 2 teaspoons lemon juice
Instructions:
- Make the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the rolled oats, coconut flour, honey, melted butter, and vanilla extract. Press the mixture into the bottom of a lined 9×9-inch baking pan. Bake for 10-12 minutes, then set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the Greek yogurt, sugar, and vanilla extract, mixing until fully combined. Add the eggs one at a time, beating after each addition until smooth.
- Assemble the bars: Pour the cheesecake mixture over the cooled crust and spread it evenly. Bake for 30-35 minutes, or until the center is set and slightly jiggly. Allow the bars to cool completely in the pan.
- Make the blueberry sauce: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens (about 8-10 minutes). Let the sauce cool.
- Serve: Once the bars have cooled and the sauce has cooled as well, drizzle the blueberry sauce over the cheesecake bars. Slice into squares and serve.
These gluten-free blueberry cheesecake bars are perfect for a sweet treat on the go. The oat-based crust provides a wholesome base, while the creamy filling and blueberry sauce offer a burst of flavor in every bite. They’re easy to make, easy to serve, and are sure to be a hit with anyone who loves a classic cheesecake.
Gluten-Free Blueberry Cheesecake with Coconut Crust
For coconut lovers, this gluten-free blueberry cheesecake with a coconut crust is a dream come true. The coconut crust adds a tropical flair and a slightly chewy texture that pairs perfectly with the smooth and creamy cheesecake filling. The fresh blueberry topping adds a beautiful pop of color and a sweet, fruity contrast. This cheesecake is a deliciously unique take on the classic, and the coconut flavor makes it feel extra special.
Ingredients:
For the coconut crust:
- 1 ½ cups shredded unsweetened coconut
- 1/4 cup almond flour
- 3 tablespoons melted butter
- 2 tablespoons honey
- Pinch of salt
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
For the blueberry topping:
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the coconut crust: Preheat the oven to 350°F (175°C). In a bowl, combine the shredded coconut, almond flour, melted butter, honey, and salt. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, until the coconut is golden brown. Set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream, powdered sugar, and vanilla extract, mixing until smooth. Add the eggs one at a time, beating after each addition.
- Bake the cheesecake: Pour the filling over the cooled coconut crust. Bake for 50-55 minutes, or until the center is set and a slight jiggle remains. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens (about 10 minutes). Let the topping cool.
- Serve: Once the cheesecake has set, spread the cooled blueberry topping over the cheesecake. Slice and enjoy!
This gluten-free blueberry cheesecake with a coconut crust is a tropical-inspired twist on a classic favorite. The coconut adds a delightful texture and flavor to the crust, while the blueberry topping provides a sweet and tangy finish. It’s a perfect dessert for summer gatherings or whenever you want something unique and delicious.
Gluten-Free Chocolate Blueberry Cheesecake
This indulgent chocolate blueberry cheesecake combines the rich, velvety texture of chocolate cheesecake with the refreshing taste of blueberries. The chocolate crust is made with gluten-free cocoa powder, which adds a deep, rich flavor that contrasts beautifully with the creamy filling. The blueberry topping brings a light, fruity burst to balance out the richness, making this a perfect dessert for chocolate lovers who want a fruity twist.
Ingredients:
For the chocolate crust:
- 1 ½ cups gluten-free chocolate wafer crumbs
- ¼ cup cocoa powder
- 2 tablespoons sugar
- 4 tablespoons melted butter
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup sour cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup cocoa powder
- 4 oz dark chocolate, melted
For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the chocolate crust: Preheat the oven to 350°F (175°C). In a bowl, mix the chocolate wafer crumbs, cocoa powder, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add the sour cream, powdered sugar, vanilla extract, and cocoa powder. Beat until combined. Add the eggs one at a time, mixing until smooth after each addition. Stir in the melted dark chocolate.
- Bake the cheesecake: Pour the filling over the cooled chocolate crust. Bake for 50-55 minutes, or until the center is set. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat until the blueberries burst and the sauce thickens (about 10 minutes). Let the topping cool.
- Serve: Once the cheesecake has set, spoon the blueberry topping over the cheesecake. Slice and enjoy!
This chocolate blueberry cheesecake is perfect for anyone who loves the combination of chocolate and fruit. The chocolate crust and filling are rich and indulgent, while the blueberry topping provides a refreshing contrast. It’s a dessert that will impress at any gathering or special occasion.
Gluten-Free Blueberry Cheesecake with Macadamia Nut Crust
For a luxurious twist, this gluten-free blueberry cheesecake features a macadamia nut crust that is both crunchy and slightly buttery. The creamy cheesecake filling pairs wonderfully with the sweet blueberry topping, making each bite an indulgent treat. The macadamia nuts add a rich, unique flavor, which sets this dessert apart from traditional cheesecake variations. The blueberries bring a refreshing touch, making this a perfect dessert for a special occasion or a holiday gathering.
Ingredients:
For the macadamia nut crust:
- 1 ½ cups macadamia nuts
- ¼ cup coconut flour
- 2 tablespoons butter, melted
- 2 tablespoons honey
- Pinch of salt
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup Greek yogurt
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- ¼ cup lemon juice
For the blueberry topping:
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the macadamia nut crust: Preheat the oven to 350°F (175°C). In a food processor, pulse the macadamia nuts, coconut flour, melted butter, honey, and salt until it forms a coarse meal. Press the mixture into the base of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add the Greek yogurt, sugar, vanilla extract, and lemon juice, and beat until well combined. Add the eggs one at a time, mixing until smooth.
- Bake the cheesecake: Pour the cheesecake mixture over the cooled crust. Bake for 50-55 minutes, until the center is set with a slight jiggle. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens (about 10 minutes). Let it cool before spooning it onto the cheesecake.
- Serve: Once the cheesecake has cooled and set, spread the blueberry topping over the cheesecake. Slice and enjoy!
This macadamia nut crust adds a rich, buttery flavor that enhances the creamy filling of the cheesecake. The blueberry topping is the perfect complement, providing a burst of fruity freshness that balances out the richness of the cheesecake. It’s a dessert that feels both sophisticated and comforting, perfect for any celebration.
gluten-Free Mini Blueberry Cheesecakes
These mini gluten-free blueberry cheesecakes are perfect for portion control and serving at events or gatherings. Each mini cheesecake has its own little crust and blueberry topping, making it easy for guests to grab and enjoy without needing to slice into a large cake. With a crunchy almond-based crust and a silky-smooth filling, these individual cheesecakes are a fun twist on the classic dessert.
Ingredients:
For the almond crust:
- 1 ½ cups almond flour
- ¼ cup coconut sugar
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
For the filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup Greek yogurt
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the blueberry topping:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the almond crust: Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, coconut sugar, melted butter, and vanilla extract until combined. Press the mixture into the bottoms of a muffin tin lined with cupcake liners. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the Greek yogurt, powdered sugar, and vanilla extract. Mix until smooth. Add the eggs one at a time, beating after each addition.
- Assemble the mini cheesecakes: Spoon the cheesecake filling over the cooled almond crusts, filling each cup almost to the top. Bake for 20-25 minutes, or until the centers are set and slightly jiggly. Let the cheesecakes cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat until the blueberries burst and the mixture thickens (about 8-10 minutes). Allow the sauce to cool.
- Serve: Once the cheesecakes have set, spoon the blueberry topping over each mini cheesecake. Serve chilled.
These mini cheesecakes are both adorable and delicious. The individual servings make them perfect for parties, and the almond crust gives them a great texture that pairs perfectly with the creamy filling and sweet blueberry topping. They’re sure to be a crowd favorite at any event.
Gluten-Free Blueberry Cheesecake with Hazelnut Crust
The combination of hazelnuts and blueberries in this gluten-free cheesecake creates a beautiful balance of rich, nutty flavor and fresh sweetness. The hazelnut crust is buttery and slightly toasted, while the creamy cheesecake filling provides a luxurious texture. The blueberry topping adds a refreshing, sweet finish that brightens the dish. This cheesecake is ideal for anyone who loves a nutty twist in their desserts.
Ingredients:
For the hazelnut crust:
- 1 ½ cups ground hazelnuts
- ¼ cup coconut flour
- 2 tablespoons melted butter
- 1 tablespoon honey
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup sour cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the hazelnut crust: Preheat the oven to 350°F (175°C). In a bowl, combine the ground hazelnuts, coconut flour, melted butter, and honey. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes until golden and set. Let it cool.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add the sour cream, sugar, and vanilla extract, and mix until smooth. Add the eggs one at a time, beating after each addition.
- Bake the cheesecake: Pour the cheesecake mixture over the cooled hazelnut crust. Bake for 50-55 minutes, or until the center is set and slightly jiggles. Let it cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens (about 10 minutes). Let it cool.
- Serve: Once the cheesecake is chilled and set, spoon the blueberry topping over the cheesecake. Slice and enjoy.
The hazelnut crust provides a nutty, rich flavor that complements the creamy filling of the cheesecake perfectly. The blueberry topping brings a refreshing and tart contrast, making each bite a delightful balance of sweet and savory. This cheesecake is perfect for special occasions when you want something a little different.
Gluten-Free Blueberry Cheesecake Bars
These gluten-free blueberry cheesecake bars are a perfect portable option for cheesecake lovers who want to enjoy the creamy dessert in a more convenient form. With a gluten-free graham cracker crust, smooth cheesecake filling, and a fresh blueberry topping, these bars offer the perfect balance of sweetness, creaminess, and fruity tartness. They are ideal for parties, picnics, or as a simple indulgence during the week.
Ingredients:
For the graham cracker crust:
- 1 ½ cups gluten-free graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons brown sugar
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
For the blueberry topping:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the graham cracker crust: Preheat the oven to 350°F (175°C). In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and brown sugar. Press the mixture into the bottom of a lined baking dish (8×8 or similar). Bake for 8-10 minutes, then remove from the oven and set aside.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, and lemon juice, and beat until well combined. Add the eggs one at a time, mixing well after each addition.
- Assemble and bake: Pour the cheesecake mixture over the cooled crust. Bake for 30-35 minutes, or until the center is set but still slightly jiggly. Let the bars cool in the pan for 1 hour, then refrigerate for at least 3 hours to chill.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens (about 10 minutes). Let it cool.
- Serve: Once the cheesecake has chilled, cut it into squares and top each with a spoonful of blueberry topping.
These cheesecake bars are a convenient way to enjoy a traditional cheesecake with a twist. The graham cracker crust adds crunch, while the smooth filling is complemented by the fresh blueberry topping. These bars are perfect for gatherings or as a sweet treat any time of the day.
Gluten-Free Blueberry Swirl Cheesecake
If you’re a fan of visually striking desserts, this gluten-free blueberry swirl cheesecake will surely impress. The beautiful blueberry swirl not only makes this cheesecake look artistic but also infuses it with a burst of blueberry flavor. With a simple gluten-free crust and a silky-smooth filling, this cheesecake combines elegance and deliciousness in every bite.
Ingredients:
For the crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tablespoons butter, melted
- 2 tablespoons honey
- ½ teaspoon vanilla extract
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- ¼ cup sour cream
For the blueberry swirl:
- 1 ½ cups fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions:
- Make the crust: Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, coconut flour, melted butter, honey, and vanilla extract. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and beat until creamy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and mix until smooth.
- Make the blueberry swirl: In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat until the blueberries burst and the mixture thickens (about 10 minutes). Use a blender or immersion blender to purée the mixture into a smooth sauce.
- Assemble the cheesecake: Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the blueberry sauce over the filling, and use a toothpick or knife to swirl it into the cheesecake filling. Bake for 50-55 minutes, or until the center is set and slightly jiggly. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Serve: Once the cheesecake is fully set and chilled, slice and enjoy the beautiful blueberry swirl pattern with every bite.
The blueberry swirl on this cheesecake creates a visually stunning and delicious dessert. The almond and coconut flour crust adds a nutty, rich flavor that complements the creamy filling. This cheesecake is a showstopper at any gathering, with the blueberry swirl elevating it to a gourmet level.
Gluten-Free No-Bake Blueberry Cheesecake
If you’re short on time or don’t want to turn on your oven, this no-bake gluten-free blueberry cheesecake is the perfect solution. It’s quick to assemble, and the creamy, tangy filling is complemented by a sweet, fresh blueberry topping. This dessert requires no baking, making it a refreshing treat for summer or any time you want a chilled, satisfying dessert.
Ingredients:
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons honey
For the filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the crust: In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and honey. Press the mixture into the bottom of a springform pan or pie dish. Refrigerate for 20-30 minutes to set the crust.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla extract, and lemon juice, and beat until fluffy and well combined.
- Assemble the cheesecake: Pour the filling over the chilled crust and smooth it out with a spatula. Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Make the blueberry topping: In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat until the blueberries burst and the mixture thickens (about 10 minutes). Let the topping cool before spreading it over the cheesecake.
- Serve: Once the cheesecake is fully set, spoon the cooled blueberry topping over the cheesecake. Slice and enjoy!
This no-bake cheesecake is creamy, light, and perfect for warm days. The blueberry topping adds a sweet, tart contrast, making this dessert a favorite for any occasion. It’s an easy, delicious way to enjoy cheesecake without the hassle of baking.
Gluten-Free Blueberry Cheesecake with Coconut Almond Crust
This gluten-free blueberry cheesecake features a coconut almond crust, which adds a tropical, nutty flavor to the dish. The smooth, rich cheesecake filling pairs wonderfully with the sweet and slightly tart blueberry topping. This dessert is perfect for anyone who loves a coconut flavor and wants to add a little flair to their traditional cheesecake.
Ingredients:
For the coconut almond crust:
- 1 cup almond flour
- ½ cup shredded coconut
- 3 tablespoons butter, melted
- 2 tablespoons honey
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup Greek yogurt
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
For the blueberry topping:
- 1 ½ cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the coconut almond crust: Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, shredded coconut, melted butter, and honey. Press the mixture into the base of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add Greek yogurt, granulated sugar, and vanilla extract, and beat until creamy. Add the eggs one at a time, beating after each addition.
- Bake the cheesecake: Pour the filling over the cooled coconut almond crust. Bake for 50-55 minutes, or until the center is set but still slightly jiggly. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens (about 10 minutes). Let it cool.
- Serve: Once the cheesecake is fully set and chilled, spread the blueberry topping over the cheesecake. Slice and enjoy!
The coconut almond crust brings a delightful nutty and tropical flavor that complements the creamy, rich filling. The blueberry topping provides the perfect amount of sweetness and tartness, making this cheesecake an irresistible treat.
Note: More recipes are coming soon
