Gluten Free Blueberry Cheesecake Squares

These gluten free cheesecake squares topped with an irresistible blueberry topping are a crowd-pleasing favorite dessert everyone will love!

gluten free blueberry cheesecake squares

Some of my favorite recipes are simple twists on childhood favorites.

These Flourless Chocolate Chip Cookies are a perfect example. Sure, they’re all dolled up with ground flax and chia, but basically, they’re just an upgraded version of the yummy 3-Ingredient Peanut Butter Cookie I remember making 20 years ago.

That’s the beauty of being unmillennial. I’ve got 40+ years’ worth of food memories to choose from when it comes to recipe development.

These Gluten Free Cheesecake Squares are also an updated twist on a dessert I remember my grandmother making when I was a kid.

My grandmother Lucille absolutely adored a good dessert. You hardly ever went to her house that she didn’t have some sort of cake or pie she’d cooked; or if you looked hard enough, a few candy bars — which may actually have been my Pawpaw’s — stashed away in her mushroom-shaped flour canisters. (If you know the ones I’m talking about, you are CLEARLY Unmillennial.)

I remember growing up Lucille would make a really simple “cheesecake-like,” concoction which was, as I recall it, nothing more than crushed vanilla wafers, cream cheese, Cool-Whip, and canned cherry pie filling. What the recipe lacked in culinary complexity it more than made up for in yumminess. This recipe is a great nod to that recipe.

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Gluten Free Blueberry Cheesecake Bars

Gluten Free Blueberry Cheesecake Squares

  • Author: Regan Jones, RD
  • Yield: 9 bars
  • Diet: Gluten Free


These gluten free cheesecake squares topped with an irresistible blueberry topping are a crowd-pleasing favorite dessert everyone will love!




  • Cooking spray
  • 2 cups fresh blueberries, frozen blueberries, or frozen wild blueberries
  • 6 tablespoons sugar, divided
  • 1/2 cup water
  • 1 orange, zested and divided
  • 2 cups gluten free animal crackers (I used Glutino) or gluten free ginger snap cookies
  • 1/4 cup melted butter or melted coconut oil
  • 1 large egg, lightly beaten
  • 1 (8-ounce) block cream cheese, at room temperature
  • 1 cup vanilla Greek yogurt (I recommend using a very thick yogurt)


  1. Preheat oven to 350 degrees F. Coat a 9-inch square baking dish or baking pan with cooking spray.
  2. Add blueberries, 3 tablespoons sugar, water and half of orange zest to a small saucepan. Bring to a boil; reduce heat and simmer for 15 minutes or until very thick (sauce will thicken some upon standing , but should be mostly thick enough at this point to spread over bars). Remove from heat, and let cool.
  3. Meanwhile, add animal crackers to a food processor and pulse until crushed into crumbs. Add 1 tablespoon sugar, butter, and egg, pulsing until combined. Press mixture into bottom of prepared dish. Bake in preheated oven for 10 minutes. Remove from oven, and let cool.
  4. Add cream cheese, Greek yogurt and remaining 2 tablespoons sugar to a large bowl. Beat with a hand mixer/ electric mixer on low speed to medium speed until smooth. Using the back of a spoon, spread evenly over cooled crust. Top cheesecake layer evenly with wild blueberry sauce. Cover, and refrigerate at least 2 hours before serving.
  • Category: Dessert


  • Serving Size: 1 bar
  • Calories: 240
  • Sugar: 15 g
  • Sodium: 140 mg
  • Fat: 15 g
  • Carbohydrates: 20 g
  • Fiber: 1.5 g
  • Protein: 5 g

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