34+ Delicious Gluten-Free Blueberry Cheesecake Recipes You’ll Absolutely Love

If you’re a cheesecake lover and have a gluten sensitivity, you’re in for a treat!

Gluten-free desserts don’t have to be bland or boring, and our collection of over 34 mouth-watering gluten-free blueberry cheesecake recipes will prove just that.

Whether you’re hosting a gathering, celebrating a special occasion, or simply craving a delicious, creamy dessert, we’ve got you covered.

From rich, no-bake cheesecakes to lighter, fruit-infused alternatives, each recipe is designed to be both indulgent and gluten-free, without compromising on taste.

Plus, blueberries aren’t just tasty; they’re packed with antioxidants, making these cheesecakes not only a delightful dessert but a healthier option too.

Explore the variety of cheesecake crusts, fillings, and toppings we’ve gathered, ensuring there’s a recipe for every preference. Let’s dive into this berry-licious, gluten-free world of cheesecake!

34+ Delicious Gluten-Free Blueberry Cheesecake Recipes You’ll Absolutely Love

With over 34 gluten-free blueberry cheesecake recipes to choose from, there’s no shortage of creative ways to enjoy this classic dessert.

From rich and decadent to light and refreshing, these recipes ensure that anyone, regardless of dietary restrictions, can indulge in the creamy, tangy goodness of blueberry cheesecake.

Whether you prefer a traditional crust or a more unique, crumbly alternative, each recipe is a testament to how delicious gluten-free baking can be.

So, what are you waiting for? It’s time to get baking and treat yourself (and your loved ones) to a dessert that combines the best of creamy cheesecake and fresh, juicy blueberries.

You’ll have plenty of options to satisfy every craving and impress your guests with gluten-free treats they’ll rave about.

No-Bake Gluten-Free Blueberry Cheesecake

This no-bake blueberry cheesecake is a creamy, rich dessert with a gluten-free crust, perfect for any occasion.

The tartness of the blueberries paired with the sweetness of the cheesecake filling creates a delightful balance.

The easy-to-follow method ensures that you can whip this up in no time.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons honey
• For the filling:
  • 2 cups 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
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: In a bowl, mix the gluten-free graham cracker crumbs, melted butter, and honey until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes to set.
2. Prepare the filling: Beat the softened cream cheese, heavy cream, powdered sugar, vanilla extract, and lemon juice together until smooth and creamy. Pour this mixture over the chilled crust and spread evenly. Refrigerate for at least 4 hours, or until firm.
3. Make the blueberry topping: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the sauce thickens (about 10 minutes). Let it cool completely before pouring it over the cheesecake.
4. Assemble: Once the cheesecake is set, pour the blueberry topping over the cheesecake, spreading it evenly.
5. Serve: Slice the cheesecake and serve chilled.

The no-bake gluten-free blueberry cheesecake is a light yet indulgent dessert that doesn’t require the oven.

It’s a great choice for summer parties, gatherings, or whenever you want something quick and delicious.

The fresh blueberries add a burst of flavor, while the smooth cream cheese filling offers the perfect creaminess.

It’s simple, refreshing, and satisfies any sweet tooth.

Gluten-Free Blueberry Swirl Cheesecake

A swirl of fresh blueberry sauce elevates this gluten-free cheesecake into a decadent dessert.

The blueberry topping swirls beautifully throughout the rich and creamy filling, creating a visually striking dessert.

This cheesecake is baked to perfection for those who love a traditional baked cheesecake experience.

Ingredients:

• For the crust:
  • 1 ½ cups almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup melted butter
• For the filling:
  • 3 (8 oz) packages cream cheese (softened)
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
• For the blueberry swirl:
  • 1 cup blueberries (fresh or frozen)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: Preheat the oven to 325°F (163°C). Mix almond flour, coconut sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until golden brown. Allow it to cool.
2. Make the filling: Beat the cream cheese and sour cream together until smooth. Add sugar, eggs, vanilla extract, and lemon juice, beating until completely combined. Pour this mixture over the cooled crust.
3. Prepare the blueberry swirl: In a saucepan, combine the blueberries, sugar, and lemon juice. Simmer over medium heat until the berries break down, and the sauce thickens (about 10 minutes). Let it cool slightly.
4. Assemble the cheesecake: Pour the blueberry sauce over the cheesecake filling. Use a knife or skewer to swirl the blueberry sauce into the cheesecake batter.
5. Bake: Bake for 50-60 minutes, or until the center is just set and slightly jiggles. Let the cheesecake cool to room temperature before refrigerating it for at least 4 hours.
6. Serve: Slice the cheesecake and enjoy.

This gluten-free blueberry swirl cheesecake combines the creamy texture of traditional cheesecake with a delicious blueberry twist.

The sweet and tart blueberry sauce provides a stunning contrast to the smooth, rich filling.

Perfect for a dinner party or special occasion, this cheesecake is both visually impressive and delectable.

Gluten-Free Blueberry Cheesecake Bars

These gluten-free blueberry cheesecake bars are a compact, convenient version of the classic cheesecake.

They are perfect for individual servings and easy to transport, making them an excellent choice for picnics, lunchboxes, or casual get-togethers.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free oat flour
  • 1/4 cup coconut oil (melted)
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
• For the filling:
  • 2 cups cream cheese (softened)
  • 1/2 cup Greek yogurt
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
• For the blueberry topping:
  • 1 ½ cups fresh blueberries
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix the oat flour, melted coconut oil, maple syrup, and salt in a bowl until well combined. Press the mixture into the bottom of an 8×8-inch baking pan lined with parchment paper. Bake for 10 minutes until set and lightly golden. Let it cool.
2. Prepare the filling: Beat the cream cheese and Greek yogurt together until smooth. Add sugar, eggs, vanilla extract, and lemon juice, mixing until combined. Pour this mixture over the cooled crust.
3. Make the blueberry topping: In a small saucepan, combine the blueberries, honey, and lemon juice. Cook over medium heat until the blueberries soften and release their juices (about 8-10 minutes). Let it cool before spreading over the cheesecake filling.
4. Assemble and bake: Pour the blueberry topping over the cheesecake filling, spreading it evenly. Bake for 25-30 minutes, or until the center is just set. Let the bars cool to room temperature, then refrigerate for at least 2 hours.
5. Serve: Slice into bars and serve chilled.

These gluten-free blueberry cheesecake bars are a fun and convenient way to enjoy cheesecake without the need for a whole cake.

The combination of the creamy filling, crunchy crust, and fresh blueberry topping creates a perfectly balanced dessert that’s ideal for any occasion.

They’re easy to prepare, transport, and enjoy, making them a great choice for busy bakers and cheesecake lovers alike.

Gluten-Free Lemon Blueberry Cheesecake

This gluten-free lemon blueberry cheesecake combines the bright, refreshing flavor of lemon with the sweetness of blueberries, creating a delightful dessert.

The creamy cheesecake filling is perfectly complemented by the tangy lemon zest and fresh blueberries, making this dessert a refreshing option for any gathering.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup melted butter
• For the filling:
  • 3 (8 oz) packages cream cheese (softened)
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
• For the blueberry topping:
  • 1 ½ cups blueberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice

Instructions:

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix the almond flour, coconut sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
2. Make the filling: Beat the softened cream cheese with heavy cream and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until everything is fully combined. Pour the mixture into the prepared crust.
3. Bake: Bake for 50-60 minutes, or until the center is almost set with a slight jiggle. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight to allow the flavors to set.
4. Make the blueberry topping: In a small saucepan, combine the blueberries, honey, and lemon juice. Heat over medium until the blueberries release their juices and begin to break down (about 5-7 minutes). Let it cool slightly before topping the chilled cheesecake with the blueberry sauce.
5. Serve: Slice and serve chilled.

This gluten-free lemon blueberry cheesecake is the perfect balance of tangy and sweet, with the creamy filling and bright lemony flavors enhanced by the fresh blueberry topping.

It’s ideal for spring and summer gatherings or as a light yet satisfying dessert after a meal.

The lemon and blueberry combination creates a refreshing contrast to the richness of the cheesecake, making it a crowd-pleaser.

Gluten-Free Blueberry Cheesecake with Coconut Crust

This gluten-free blueberry cheesecake with a coconut crust adds a tropical twist to the traditional dessert.

The coconut crust brings a slight sweetness and a subtle chewiness, while the creamy filling is complemented by a layer of luscious blueberry compote on top. It’s an exotic take on the classic cheesecake.

Ingredients:

• For the coconut crust:
  • 1 ½ cups unsweetened shredded coconut
  • 1/4 cup gluten-free almond flour
  • 2 tablespoons coconut oil (melted)
  • 2 tablespoons maple syrup
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • 1 cup coconut cream
  • 2/3 cup honey or maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
• For the blueberry topping:
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, mix the shredded coconut, almond flour, melted coconut oil, and maple syrup until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until golden. Set aside to cool.
2. Make the filling: Beat the cream cheese with coconut cream and honey until smooth. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract. Pour the filling over the cooled coconut crust.
3. Bake: Bake the cheesecake for 45-55 minutes, or until the center is almost set with a slight wobble. Let it cool at room temperature, then refrigerate for at least 4 hours to set.
4. Prepare the blueberry topping: In a saucepan, combine the blueberries, honey, vanilla extract, and lemon juice. Simmer over medium heat until the blueberries break down and the sauce thickens (about 10 minutes). Let the topping cool completely before pouring it over the cheesecake.
5. Serve: Slice and serve chilled.

This gluten-free blueberry cheesecake with coconut crust is a tropical and rich dessert that adds a new depth of flavor to the classic recipe.

The coconut crust is a perfect base that contrasts the creamy, smooth filling, while the sweet blueberry topping provides a fruity balance.

This cheesecake is a great choice for anyone looking for a unique yet simple dessert.

Gluten-Free Blueberry Cheesecake in Jars

For a fun and portable twist on the classic, these individual blueberry cheesecake jars are perfect for personal servings.

The layers of gluten-free graham cracker crust, creamy cheesecake filling, and fresh blueberry topping come together in cute little jars that are easy to serve at parties or take on-the-go.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons sugar
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • 1/2 cup Greek yogurt
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
• For the blueberry topping:
  • 1 ½ cups fresh blueberries
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar until well mixed. Spoon the mixture evenly into the bottom of each jar (or small cups). Press it down firmly to form a base. Refrigerate while you prepare the filling.
2. Make the filling: Beat the softened cream cheese with Greek yogurt and honey until smooth and creamy. Add the vanilla extract and lemon zest and mix until incorporated. Spoon the filling evenly into the jars over the crust layer.
3. Prepare the blueberry topping: In a small saucepan, cook the blueberries, sugar, and lemon juice over medium heat for about 8 minutes, or until the blueberries begin to burst and form a sauce. Let it cool slightly.
4. Assemble the jars: Spoon the cooled blueberry topping over the cheesecake filling in each jar.
5. Chill and serve: Refrigerate the jars for at least 2 hours to allow the cheesecake to set. Serve chilled and enjoy!

These individual gluten-free blueberry cheesecake jars are a delightful and convenient way to enjoy a personal portion of cheesecake.

They are easy to prepare, portable, and perfect for any event where you want to offer guests a unique, single-serving dessert.

The combination of the rich cheesecake filling with the tangy blueberry topping will make them a hit at any gathering.

Gluten-Free Blueberry Ricotta Cheesecake

This gluten-free blueberry ricotta cheesecake is a lighter, fluffier version of the classic cheesecake.

The ricotta cheese adds a unique texture and richness to the filling, while the sweet and tart blueberries on top create a fresh contrast.

This dessert is perfect for those who want a slightly lighter cheesecake experience without compromising on flavor.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons coconut sugar
• For the filling:
  • 2 cups ricotta cheese
  • 2 (8 oz) packages cream cheese (softened)
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix the gluten-free graham cracker crumbs, melted butter, and coconut sugar until the mixture is combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and set aside to cool.
2. Make the filling: Beat the ricotta cheese, cream cheese, and granulated sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice. Pour the mixture into the prepared crust.
3. Bake: Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours.
4. Prepare the blueberry topping: In a small saucepan, cook the blueberries, honey, and lemon juice over medium heat until the blueberries begin to burst and the mixture thickens (about 8-10 minutes). Allow it to cool before spreading it over the cheesecake.
5. Serve: Slice and serve chilled.

This gluten-free blueberry ricotta cheesecake offers a unique twist on the traditional recipe.

The ricotta cheese adds a creamy yet light texture, and the blueberry topping provides a fresh, tangy flavor that balances out the richness of the cheesecake.

Perfect for any special occasion, this dessert offers a satisfying but not overly heavy option.

Gluten-Free Blueberry Cheesecake Popsicles

These gluten-free blueberry cheesecake popsicles are a fun, frozen take on the classic dessert.

With a creamy cheesecake filling and a fruity blueberry swirl, these popsicles are the perfect way to enjoy cheesecake in a portable, refreshing form, especially on hot summer days.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons maple syrup
• For the filling:
  • 2 cups cream cheese (softened)
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
• For the blueberry swirl:
  • 1 ½ cups fresh blueberries
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and maple syrup until well mixed. Spoon a small amount into the bottom of each popsicle mold, pressing it down gently to form a crust. Freeze for at least 30 minutes.
2. Make the filling: Beat the softened cream cheese with heavy cream and powdered sugar until smooth and creamy. Stir in vanilla extract. Spoon the filling into the popsicle molds, leaving some space at the top for the blueberry swirl.
3. Make the blueberry swirl: In a small saucepan, combine the blueberries, honey, and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture thickens slightly (about 5-7 minutes). Let the blueberry sauce cool.
4. Assemble the popsicles: Spoon the blueberry sauce over the cream cheese mixture in each mold. Use a skewer or knife to swirl the blueberry sauce into the filling.
5. Freeze: Insert sticks into the molds and freeze for at least 4 hours, or until the popsicles are fully frozen.
6. Serve: Run warm water over the outside of the molds to help release the popsicles, then enjoy!

These gluten-free blueberry cheesecake popsicles are the perfect dessert for hot weather.

The creamy cheesecake filling is balanced by the sweet and tangy blueberry swirl, creating a refreshing and indulgent treat.

They’re easy to make, portable, and sure to be a hit with both kids and adults alike.

Gluten-Free Blueberry Cheesecake Muffins

For a grab-and-go version of the classic cheesecake, these gluten-free blueberry cheesecake muffins are a delicious and portable treat.

With a cheesecake filling inside a light muffin, they’re perfect for breakfast, a snack, or a sweet dessert.

They combine the comforting texture of muffins with the rich flavor of cheesecake.

Ingredients:

• For the crust:
  • 1 cup gluten-free oat flour
  • 2 tablespoons coconut sugar
  • 2 tablespoons melted butter
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • 1/2 cup Greek yogurt
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
• For the muffin batter:
  • 1 ½ cups gluten-free all-purpose flour
  • 1/2 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the gluten-free oat flour, coconut sugar, and melted butter. Stir until the mixture is well combined. Spoon about 1 tablespoon of the mixture into the bottom of each muffin tin cup, pressing it down gently to form a crust. Bake for 5 minutes, then remove and set aside.
2. Make the filling: Beat the cream cheese with Greek yogurt, honey, and vanilla extract until smooth and creamy. Set aside.
3. Prepare the muffin batter: In a large bowl, mix the gluten-free all-purpose flour, coconut sugar, baking powder, and salt. In another bowl, whisk together the eggs, milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
4. Assemble the muffins: Spoon the muffin batter over the crust in each muffin cup, filling about 2/3 of the way full. Add about 1 tablespoon of the cream cheese filling on top of each muffin batter and gently swirl it in.
5. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
6. Serve: Enjoy these muffins as a quick breakfast or dessert!

These gluten-free blueberry cheesecake muffins offer a delightful combination of soft muffin texture and creamy cheesecake filling.

The blueberry muffins are sweet and slightly tangy, and the cheesecake layer adds a rich, indulgent element. Perfect for busy mornings or a fun dessert, they’re a treat that everyone will love.

Gluten-Free Blueberry Almond Cheesecake

This gluten-free blueberry almond cheesecake combines the rich, creamy texture of traditional cheesecake with the nutty flavor of almonds.

The almond crust adds a deliciously crunchy base, and the sweet blueberry topping provides a perfect contrast to the rich filling.

This dessert is a unique twist on a classic favorite.

Ingredients:

• For the crust:
  • 1 ½ cups almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup melted butter
  • 1/4 teaspoon almond extract
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • 1 cup ricotta cheese
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon lemon juice
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix the almond flour, coconut sugar, melted butter, and almond extract. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and set aside to cool.
2. Make the filling: Beat the cream cheese and ricotta cheese together until smooth. Add the granulated sugar, eggs, vanilla extract, almond extract, and lemon juice. Mix until well combined and smooth. Pour the filling over the cooled crust.
3. Bake: Bake for 50-60 minutes, or until the center is set but slightly jiggly. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours.
4. Prepare the blueberry topping: In a small saucepan, combine the blueberries, honey, and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture begins to thicken. If you prefer a thicker topping, mix 1 tablespoon of cornstarch with a little water and add it to the blueberries, cooking for an additional 2-3 minutes. Let the topping cool before spreading it over the cheesecake.
5. Serve: Slice and serve chilled.

This gluten-free blueberry almond cheesecake is a delightful fusion of creamy, nutty, and fruity flavors.

The almond crust adds a unique texture that pairs wonderfully with the rich filling, while the blueberry topping offers a sweet and tangy contrast.

Perfect for any special occasion or as a treat to impress guests, this cheesecake will become a favorite.

Gluten-Free Blueberry Cheesecake Mousse

This gluten-free blueberry cheesecake mousse is a light, airy version of the classic cheesecake.

It’s perfect for those who prefer a mousse-like texture, yet still enjoy the rich flavor of a cheesecake.

With the creamy filling and sweet blueberry topping, it’s a refreshing, indulgent dessert for any time of year.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons sugar
• For the mousse filling:
  • 2 cups cream cheese (softened)
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
• For the blueberry topping:
  • 1 ½ cups fresh blueberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: In a bowl, mix the gluten-free graham cracker crumbs, melted butter, and sugar until the mixture is well combined. Spoon this into the bottom of individual dessert cups or glasses, pressing it down to form a crust. Chill the crusts in the refrigerator while you prepare the mousse.
2. Make the mousse filling: Beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese along with vanilla extract and lemon juice, mixing until smooth and fluffy.
3. Assemble the mousse: Spoon the cheesecake mousse mixture into the prepared dessert cups over the chilled crusts. Smooth the tops and refrigerate for at least 2 hours or until set.
4. Prepare the blueberry topping: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the berries release their juices and soften. Let the mixture cool completely before spooning it over the mousse-filled cups.
5. Serve: Top with the cooled blueberry topping and serve chilled.

This gluten-free blueberry cheesecake mousse is a creamy, dreamy dessert that’s light yet indulgent.

The mousse filling has a fluffy texture, while the graham cracker crust provides a satisfying crunch.

The blueberry topping adds a fresh, fruity finish that balances the richness of the mousse, making it a refreshing and delicious treat.

Gluten-Free Mini Blueberry Cheesecakes

These gluten-free mini blueberry cheesecakes are the perfect individual-sized treat for any occasion.

Each mini cheesecake has a buttery, gluten-free crust and a rich, creamy filling topped with a vibrant blueberry sauce.

These bite-sized desserts are easy to make and serve, and they’re sure to be a crowd-pleaser.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons honey
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
• For the blueberry topping:
  • 1 ½ cups fresh blueberries
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and honey. Mix until well combined. Press the mixture into the bottom of individual muffin tin cups or mini cheesecake pans, pressing it down gently. Bake for 8 minutes, then remove from the oven and set aside.
2. Make the filling: Beat the softened cream cheese and sour cream together until smooth. Add the granulated sugar, eggs, vanilla extract, and lemon juice, and mix until smooth and creamy. Pour the mixture over the crust in each muffin cup, filling almost to the top.
3. Bake: Bake for 15-20 minutes, or until the cheesecakes are just set and slightly golden around the edges. Let them cool to room temperature before refrigerating for at least 2 hours.
4. Prepare the blueberry topping: In a small saucepan, combine the blueberries, honey, and lemon juice. Cook over medium heat until the blueberries burst and the sauce thickens, about 8-10 minutes. Let it cool completely before topping the mini cheesecakes.
5. Serve: Spoon the cooled blueberry topping over the mini cheesecakes and serve chilled.

These gluten-free mini blueberry cheesecakes are a fun and festive way to enjoy cheesecake without the need to slice and serve.

The combination of the buttery crust, creamy filling, and vibrant blueberry topping makes them a perfect treat for parties, picnics, or any occasion where you want an easy, individual dessert.

No-Bake Gluten-Free Blueberry Cheesecake

This no-bake gluten-free blueberry cheesecake is the perfect dessert for warm days when you don’t want to turn on the oven.

It features a buttery almond and coconut crust, a creamy cheesecake filling, and a fresh blueberry topping.

With minimal effort, you can create a stunning, delicious dessert that everyone will love.

Ingredients:

• For the crust:
  • 1 ½ cups almond flour
  • ½ cup shredded coconut
  • ¼ cup melted butter or coconut oil
  • 2 tablespoons maple syrup
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • ½ cup Greek yogurt
  • ½ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: In a bowl, mix the almond flour, shredded coconut, melted butter, and maple syrup until well combined. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
2. Make the filling: Beat the softened cream cheese, Greek yogurt, honey (or maple syrup), vanilla extract, and lemon juice until smooth and creamy. Pour over the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight.
3. Prepare the blueberry topping: In a saucepan, cook the blueberries, honey, and lemon juice over medium heat for 5-7 minutes until the berries break down and the mixture thickens. Let it cool completely.
4. Assemble and serve: Spread the blueberry topping over the chilled cheesecake before serving.

This no-bake gluten-free blueberry cheesecake is light, creamy, and bursting with flavor.

The almond and coconut crust provides a delicious contrast to the smooth cheesecake filling, while the fresh blueberry topping adds a refreshing fruity touch. Perfect for any occasion, this dessert is sure to impress!

Gluten-Free Blueberry Swirl Cheesecake Bars

These gluten-free blueberry swirl cheesecake bars offer all the deliciousness of a cheesecake in a portable, easy-to-eat form.

With a gluten-free cookie crust, a rich cheesecake filling, and a beautiful blueberry swirl, these bars are perfect for parties, picnics, or an afternoon treat.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs or crushed gluten-free cookies
  • ¼ cup melted butter
  • 2 tablespoons honey
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • ½ cup sour cream
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
• For the blueberry swirl:
  • 1 cup fresh blueberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: Preheat the oven to 325°F (163°C). Mix the gluten-free graham cracker crumbs, melted butter, and honey. Press into the bottom of a parchment-lined 8×8-inch baking dish. Bake for 8-10 minutes, then let cool.
2. Make the filling: In a bowl, beat the softened cream cheese, sour cream, sugar, eggs, vanilla extract, and lemon juice until smooth. Pour over the cooled crust.
3. Prepare the blueberry swirl: In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat for 5 minutes, until the mixture thickens. Let it cool slightly, then swirl it into the cheesecake batter using a toothpick or knife.
4. Bake: Bake for 35-40 minutes, until the cheesecake is set. Let cool to room temperature, then refrigerate for at least 3 hours before slicing.
5. Serve: Cut into squares and serve chilled.

These gluten-free blueberry swirl cheesecake bars are creamy, tangy, and perfectly sweet.

The vibrant blueberry swirl not only adds a burst of flavor but also makes these bars look stunning.

They’re a great make-ahead dessert that’s easy to share and enjoy!

Gluten-Free Blueberry Lemon Cheesecake

This gluten-free blueberry lemon cheesecake is a bright, citrusy take on the classic dessert.

The combination of zesty lemon and juicy blueberries creates a refreshing, tangy flavor that complements the creamy cheesecake filling.

The gluten-free almond crust adds the perfect crunch to this elegant dessert.

Ingredients:

• For the crust:
  • 1 ½ cups almond flour
  • ¼ cup melted butter
  • ¼ cup coconut sugar
  • 1 teaspoon lemon zest
• For the filling:
  • 3 (8 oz) packages cream cheese (softened)
  • ¾ cup granulated sugar
  • ½ cup sour cream
  • 3 large eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 3 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix the almond flour, melted butter, coconut sugar, and lemon zest until well combined. Press the mixture into a 9-inch springform pan and bake for 8-10 minutes. Let it cool.
2. Make the filling: Beat the cream cheese and sugar until smooth. Add sour cream, eggs, lemon juice, lemon zest, and vanilla extract, and mix until creamy. Pour the filling over the cooled crust.
3. Bake: Bake for 50-60 minutes, until the center is just set. Let the cheesecake cool completely, then refrigerate for at least 4 hours.
4. Prepare the blueberry topping: Cook the blueberries, honey, and lemon juice in a saucepan over medium heat for 10 minutes, until the mixture thickens. Let it cool.
5. Serve: Spoon the blueberry topping over the cheesecake before serving.

This gluten-free blueberry lemon cheesecake is bursting with fresh citrus and berry flavors.

The tangy lemon enhances the sweetness of the blueberries, while the creamy cheesecake filling provides a rich and velvety contrast.

It’s the perfect dessert for summer gatherings or any special occasion.

Gluten-Free Blueberry Cheesecake Pie

This gluten-free blueberry cheesecake pie combines the creamy richness of a cheesecake with the lightness of a pie.

It has a buttery, crisp crust and a smooth filling, topped off with a sweet blueberry compote.

This simple yet indulgent dessert is a perfect way to enjoy the flavor of cheesecake without all the hassle of a traditional baked cheesecake.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons honey
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • 1/2 cup sour cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon lemon juice
• For the blueberry compote:
  • 2 cups fresh blueberries
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, mix the gluten-free graham cracker crumbs, melted butter, and honey until well combined. Press the mixture into the bottom of a 9-inch pie dish. Bake for 8-10 minutes or until golden, then set aside to cool.
2. Make the filling: Beat the softened cream cheese and sour cream together until smooth. Add the powdered sugar, vanilla extract, eggs, and lemon juice, mixing until fully combined. Pour the mixture over the cooled crust.
3. Bake: Bake for 40-45 minutes, or until the filling is set but still slightly jiggly in the center. Let the pie cool at room temperature, then refrigerate for at least 3 hours.
4. Prepare the blueberry compote: In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat until the berries release their juices and the mixture thickens. If desired, stir in cornstarch mixed with water for a thicker consistency. Let the compote cool completely.
5. Serve: Spoon the blueberry compote over the cheesecake pie before serving.

This gluten-free blueberry cheesecake pie is the perfect balance of creamy and fruity.

The blueberry compote adds a fresh sweetness that complements the rich, tangy filling.

It’s a great dessert for anyone looking for an easy, gluten-free alternative to traditional cheesecake.

Gluten-Free Blueberry Coconut Cheesecake

For a tropical twist on the classic cheesecake, this gluten-free blueberry coconut cheesecake combines coconut’s rich, nutty flavor with the tartness of fresh blueberries.

The coconut-flavored filling is smooth and creamy, while the blueberries on top offer a refreshing pop of flavor.

Perfect for those who love exotic desserts with a gluten-free option.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free coconut flour
  • ¼ cup melted butter
  • 2 tablespoons maple syrup
  • ¼ teaspoon cinnamon
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • 1 cup coconut cream (from a can of coconut milk)
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 tablespoons lemon juice
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 3 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the coconut flour, melted butter, maple syrup, and cinnamon. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until golden. Let it cool.
2. Make the filling: In a large mixing bowl, beat the softened cream cheese and coconut cream until smooth. Add the sugar, eggs, vanilla extract, coconut extract, and lemon juice, and mix until smooth and well combined. Pour the mixture over the cooled crust.
3. Bake: Bake for 50-60 minutes, or until the cheesecake is set but slightly jiggly in the center. Let it cool at room temperature, then refrigerate for at least 4 hours to allow it to fully set.
4. Prepare the blueberry topping: In a saucepan, cook the blueberries, honey, and lemon juice over medium heat until the berries release their juices and the mixture thickens. Let it cool before spreading it over the cheesecake.
5. Serve: Spoon the cooled blueberry topping over the cheesecake and serve chilled.

This gluten-free blueberry coconut cheesecake brings a touch of the tropics to your table.

The coconut crust adds a delightful texture that complements the creamy filling, while the blueberry topping gives it a sweet, fresh contrast.

It’s an indulgent, flavorful dessert perfect for any occasion.

Gluten-Free Blueberry Chia Seed Cheesecake

This unique gluten-free blueberry chia seed cheesecake combines the traditional flavors of cheesecake with the health benefits of chia seeds.

The chia seeds in the filling offer an unexpected texture and a boost of fiber, while the blueberry topping brings a refreshing, fruity finish.

It’s a light yet satisfying dessert that will impress guests while offering a healthier twist.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs
  • ¼ cup melted coconut oil
  • 2 tablespoons maple syrup
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • ½ cup Greek yogurt
  • 2 tablespoons chia seeds
  • ½ cup honey or maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon juice
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 2 tablespoons honey
  • 1 tablespoon chia seeds
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the gluten-free graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
2. Make the filling: In a large bowl, beat the softened cream cheese and Greek yogurt until smooth. Stir in the chia seeds, honey (or maple syrup), vanilla extract, and lemon juice, mixing until fully combined. Pour the filling over the cooled crust.
3. Bake: Bake for 45-50 minutes or until the cheesecake is set but slightly wobbly in the center. Let it cool at room temperature, then refrigerate for at least 3 hours.
4. Prepare the blueberry topping: In a saucepan, cook the blueberries, honey, chia seeds, and lemon juice over medium heat for about 5-7 minutes, until the berries release their juices and the mixture thickens. Let it cool completely.
5. Serve: Spoon the blueberry topping over the chilled cheesecake and serve.

This gluten-free blueberry chia seed cheesecake is an exciting and healthy twist on the classic.

The chia seeds add fiber and texture, while the creamy filling and sweet blueberry topping create a delicious, balanced dessert.

It’s perfect for anyone who wants a lighter, gluten-free treat that still delivers on flavor!

Gluten-Free Blueberry Cheesecake Jars

These gluten-free blueberry cheesecake jars are a fun and portable way to enjoy the creamy deliciousness of cheesecake.

Served in individual jars, they’re perfect for picnics, parties, or as a sweet treat anytime.

The blueberry topping adds a burst of freshness, and the crunchy gluten-free crust balances the creamy filling.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs
  • 2 tablespoons melted butter
  • 2 tablespoons brown sugar
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and brown sugar. Spoon the mixture into the bottoms of individual jars or cups, pressing it down to form a crust. Refrigerate while preparing the filling.
2. Make the filling: In a mixing bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Assemble the jars: Spoon the cheesecake filling into the jars over the chilled crust, smoothing the tops with a spatula. Refrigerate for at least 2-3 hours to set.
4. Prepare the blueberry topping: In a small saucepan, cook the blueberries, honey, and lemon juice over medium heat for 5-7 minutes, until the blueberries release their juices and the mixture thickens. Let it cool completely.
5. Serve: Spoon the cooled blueberry topping over the cheesecake jars before serving.

These gluten-free blueberry cheesecake jars are a fun and customizable way to enjoy cheesecake.

The individual servings are perfect for parties or gatherings, and the fresh blueberry topping is a great contrast to the rich, creamy filling.

This dessert is sure to impress everyone with its presentation and delicious flavor.

Gluten-Free Blueberry Cheesecake Popsicles

These gluten-free blueberry cheesecake popsicles are a refreshing twist on the classic cheesecake, perfect for hot weather or a fun snack.

With a creamy cheesecake base and a sweet blueberry swirl, these popsicles are a delicious and portable way to enjoy cheesecake in a whole new way.

Ingredients:

• For the popsicle base:
  • 2 (8 oz) packages cream cheese (softened)
  • 1 cup Greek yogurt
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • ¼ cup heavy cream
• For the blueberry swirl:
  • 1 ½ cups fresh blueberries
  • 3 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the popsicle base: In a large mixing bowl, beat the softened cream cheese with Greek yogurt, powdered sugar, vanilla extract, lemon juice, and heavy cream until smooth and creamy. Spoon the mixture into popsicle molds, leaving a little space at the top.
2. Prepare the blueberry swirl: In a saucepan, cook the blueberries, honey, and lemon juice over medium heat for 5-7 minutes, until the blueberries release their juices and the mixture thickens. Let it cool slightly.
3. Assemble the popsicles: Spoon a small amount of the blueberry mixture onto the cheesecake base in the popsicle molds, then use a skewer or spoon to swirl the blueberry mixture into the cheesecake base.
4. Freeze: Insert sticks into the molds and freeze for at least 4-6 hours, or until fully frozen.
5. Serve: To remove the popsicles from the molds, run warm water over the outside of the molds for a few seconds. Serve immediately.

These gluten-free blueberry cheesecake popsicles are the perfect treat for a hot day.

They’re creamy, tangy, and refreshing, with the blueberry swirl adding a burst of sweet flavor.

This fun and portable dessert will definitely be a crowd favorite!

Gluten-Free Blueberry Cheesecake Fluff

This gluten-free blueberry cheesecake fluff is an easy, no-bake dessert that combines the creamy texture of cheesecake with the lightness of a mousse.

The addition of fresh blueberries adds a fruity touch, making this dessert both indulgent and refreshing.

Ingredients:

• For the cheesecake fluff:
  • 2 (8 oz) packages cream cheese (softened)
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 cups mini marshmallows (gluten-free)
• For the blueberry topping:
  • 1 ½ cups fresh blueberries
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the cheesecake fluff: In a large bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Stir in the mini marshmallows until evenly distributed.
2. Prepare the blueberry topping: In a small saucepan, cook the blueberries, honey, and lemon juice over medium heat for 5-7 minutes, until the blueberries release their juices and the mixture thickens. Let it cool completely.
3. Assemble the fluff: Spoon the cheesecake fluff into individual bowls or serving glasses. Top with a spoonful of the cooled blueberry topping.
4. Serve: Chill for at least 1 hour before serving.

This gluten-free blueberry cheesecake fluff is light, creamy, and full of fresh blueberry flavor.

The marshmallows add a fun texture to the fluff, and the blueberry topping provides a sweet, tangy contrast.

It’s a quick and easy dessert that’s perfect for any occasion!

Gluten-Free Blueberry Cheesecake Muffins

These gluten-free blueberry cheesecake muffins combine the softness of a muffin with the creamy texture of a cheesecake.

The filling is rich and smooth, while the blueberries offer a burst of fruity sweetness. These muffins are perfect for breakfast, a snack, or a light dessert.

Ingredients:

• For the muffins:
  • 1 ½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup coconut sugar
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1/3 cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
• For the cheesecake filling:
  • 8 oz cream cheese (softened)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Instructions:

1. Prepare the cheesecake filling: In a bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and the egg until smooth and creamy. Set aside.
2. Prepare the muffin batter: Preheat the oven to 350°F (175°C). In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, and coconut sugar. In another bowl, whisk together the eggs, milk, melted coconut oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
3. Assemble the muffins: Line a muffin tin with paper liners and spoon the muffin batter into each cup, filling about ¾ of the way. Then, drop a spoonful of the cheesecake filling into the center of each muffin. Using a toothpick, gently swirl the cheesecake filling into the batter to create a marbled effect.
4. Bake: Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool before serving.

These gluten-free blueberry cheesecake muffins are a delightful mix of light, fluffy muffin and creamy cheesecake filling.

The blueberries add a burst of flavor, making these muffins perfect for a sweet breakfast or an afternoon snack.

Gluten-Free Blueberry Cheesecake Tart

This gluten-free blueberry cheesecake tart combines a buttery, gluten-free almond crust with a smooth, creamy cheesecake filling and a fresh blueberry topping.

It’s a simple yet elegant dessert that’s perfect for a special occasion or any time you want to treat yourself.

Ingredients:

• For the crust:
  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • ¼ cup melted butter
  • 2 tablespoons maple syrup
  • ¼ teaspoon vanilla extract
• For the filling:
  • 2 (8 oz) packages cream cheese (softened)
  • ½ cup sour cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 3 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, mix together the almond flour, coconut flour, melted butter, maple syrup, and vanilla extract until well combined. Press the mixture into the bottom of a tart pan with a removable bottom. Bake for 10-12 minutes, or until the crust is golden brown. Let it cool completely.
2. Make the filling: Beat the softened cream cheese and sour cream together until smooth. Add the powdered sugar, vanilla extract, and lemon juice, and mix until fully combined. Pour the filling into the cooled crust and smooth the top.
3. Prepare the blueberry topping: In a saucepan, cook the blueberries, honey, and lemon juice over medium heat for 5-7 minutes until the berries release their juices and the mixture thickens. Let the compote cool.
4. Assemble the tart: Once the cheesecake filling has set, spoon the cooled blueberry topping over the tart.
5. Serve: Refrigerate the tart for at least 3 hours before serving.

This gluten-free blueberry cheesecake tart is rich, creamy, and topped with a sweet blueberry compote.

The almond flour crust provides a perfect base, while the fresh blueberry topping adds a burst of fruitiness. It’s a perfect dessert for any special occasion or dinner party.

Gluten-Free Blueberry Cheesecake Parfaits

These gluten-free blueberry cheesecake parfaits are a simple yet delicious way to enjoy the flavors of blueberry cheesecake in a portable form.

Layers of creamy cheesecake filling, fresh blueberries, and gluten-free granola make for a delightful, easy-to-assemble dessert.

Ingredients:

• For the cheesecake filling:
  • 2 (8 oz) packages cream cheese (softened)
  • ½ cup Greek yogurt
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
• For the blueberry topping:
  • 1 ½ cups fresh blueberries
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
• For the granola layer:
  • 1 cup gluten-free granola

Instructions:

1. Prepare the cheesecake filling: In a bowl, beat the softened cream cheese with Greek yogurt, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Set aside.
2. Prepare the blueberry topping: In a saucepan, cook the blueberries, honey, and lemon juice over medium heat for 5-7 minutes, until the blueberries release their juices and the mixture thickens. Let it cool completely.
3. Assemble the parfaits: In small jars or glasses, layer the cheesecake filling, granola, and blueberry topping. Start with a spoonful of cheesecake filling, followed by a layer of granola, then a spoonful of blueberry topping. Repeat the layers until the glasses are full.
4. Serve: Refrigerate the parfaits for at least 1 hour before serving to allow the flavors to meld together.

These gluten-free blueberry cheesecake parfaits are a delicious and visually appealing dessert.

The creamy cheesecake filling is perfectly complemented by the crunch of the granola and the sweetness of the blueberries.

This easy-to-make dessert is ideal for any occasion and a fun way to enjoy cheesecake without the need for baking.

Gluten-Free Blueberry Cheesecake Crumble

This gluten-free blueberry cheesecake crumble brings together a smooth cheesecake filling and a buttery, crumbly topping.

It’s a decadent dessert that combines the best of both worlds: the creamy richness of cheesecake and the comforting, crispy texture of a crumble.

This dish is perfect for a cozy night in or for entertaining guests.

Ingredients:

• For the crust and crumble topping:
  • 1 ½ cups gluten-free oats
  • 1 cup almond flour
  • ½ cup melted butter
  • ¼ cup coconut sugar
  • 1 teaspoon cinnamon
• For the cheesecake filling:
  • 2 (8 oz) packages cream cheese (softened)
  • ½ cup sour cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 3 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the crust and crumble topping: Preheat the oven to 350°F (175°C). In a bowl, combine the gluten-free oats, almond flour, melted butter, coconut sugar, and cinnamon. Stir until well mixed, and set aside half of the mixture for the topping. Press the remaining mixture into the bottom of a 9×9-inch baking dish to form the crust. Bake for 10 minutes, then remove from the oven.
2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sour cream until smooth. Add the powdered sugar, vanilla extract, and lemon juice, and mix until well combined. Spread the cheesecake filling over the partially baked crust.
3. Prepare the blueberry topping: In a saucepan, cook the blueberries, honey, and lemon juice over medium heat for 5-7 minutes, until the blueberries soften and release their juices. Allow the mixture to cool for a few minutes, then spoon the blueberries over the cheesecake layer.
4. Add the crumble topping: Sprinkle the reserved crumble mixture over the blueberry layer.
5. Bake: Bake for 25-30 minutes, or until the crumble topping is golden brown. Let it cool to room temperature before serving.

This gluten-free blueberry cheesecake crumble is a perfect blend of creamy cheesecake and sweet, juicy blueberries, all topped off with a crunchy oat crumble.

It’s a delightful dessert that’s easy to make and sure to impress your guests!

Gluten-Free Blueberry Cheesecake Bars

These gluten-free blueberry cheesecake bars are a simple yet elegant dessert that’s perfect for serving at a party or family gathering.

They feature a buttery, gluten-free graham cracker crust, a rich, creamy cheesecake filling, and a fresh blueberry topping.

These bars are easy to make and slice into perfect portions for sharing.

Ingredients:

• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs
  • ¼ cup melted butter
  • 2 tablespoons brown sugar
• For the cheesecake filling:
  • 2 (8 oz) packages cream cheese (softened)
  • ½ cup sour cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon lemon juice
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions:

1. Prepare the 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 9×9-inch baking pan. Bake for 8-10 minutes or until golden. Let it cool.
2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sour cream until smooth. Add the powdered sugar, vanilla extract, eggs, and lemon juice. Mix until well combined. Pour the filling over the cooled crust.
3. Bake: Bake the bars for 30-35 minutes, or until the cheesecake filling is set but slightly jiggly in the center. Let them cool at room temperature before refrigerating for at least 2 hours.
4. Prepare the blueberry topping: In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat until the berries release their juices and the mixture thickens. Let it cool completely.
5. Serve: Spoon the cooled blueberry topping over the chilled cheesecake bars and slice into squares.

These gluten-free blueberry cheesecake bars are a delightful dessert that’s both rich and refreshing.

The creamy cheesecake filling pairs perfectly with the sweet blueberry topping, making them an irresistible treat for any occasion.

Gluten-Free Blueberry Cheesecake Smoothie

This gluten-free blueberry cheesecake smoothie is a fun, healthy way to enjoy the flavors of cheesecake in a refreshing drinkable form.

It’s packed with creamy, tangy cheesecake flavor, fresh blueberries, and a hint of sweetness. Perfect for breakfast, a quick snack, or a refreshing treat on a hot day!

Ingredients:

• For the smoothie:
  • 1 cup fresh blueberries (or frozen)
  • 1/2 cup Greek yogurt
  • 1/2 cup almond milk (or milk of choice)
  • 2 oz cream cheese (softened)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Ice cubes (optional)
• For garnish:
  • Fresh blueberries
  • Crushed gluten-free graham crackers

Instructions:

1. Make the smoothie: In a blender, combine the fresh (or frozen) blueberries, Greek yogurt, almond milk, softened cream cheese, honey, vanilla extract, and lemon juice. Blend until smooth and creamy. If you prefer a colder smoothie, add ice cubes and blend again.
2. Serve: Pour the smoothie into a glass and garnish with fresh blueberries and a sprinkle of crushed gluten-free graham crackers.

This gluten-free blueberry cheesecake smoothie is an indulgent yet healthier way to enjoy the flavors of cheesecake.

It’s quick to make, and the blueberry and cheesecake combination creates a creamy, delicious drink that’s perfect for breakfast or a sweet snack!