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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