Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Blueberry Cheesecake Crumble Bars – Gluten-Free Recipe
If you love blueberry crumble and cheesecake, you’re going to LOVE this combination! Buttery golden lemony crumble, creamy cheesecake, and juicy blueberry compote, all in one delicious gluten-free dessert. The perfect treat!
If you love cheesecake AND blueberry crumble, these gluten-free bars are the perfect combination of both!
Imagine a buttery, lemony shortbread-cookie-like crumble on the bottom, topped with a thick, velvety cheesecake layer and a generous amount of juicy blueberry compote swirled throughout. Then comes one more layer of golden crumble on top that bakes up beautifully crisp and buttery.
Every bite has the perfect combination of creamy, fruity, and crumbly textures—and the best part? They’re gluten-free!
Why You’ll Love These Bars
These blueberry cheesecake crumble bars have everything I love in a dessert: a buttery crumble, creamy cheesecake, and lots of fresh blueberry flavor. The lemon zest adds just the right amount of brightness, while the blueberries create beautiful swirls throughout the cheesecake.
They’re elegant enough for a special occasion but easy enough to make whenever you’re craving something sweet. And they are gluten-free!
Baking Tips
Rub the sugar and lemon zest together.
Don’t skip this simple step! Rubbing the lemon zest into the sugar helps release the natural oils from the zest, making the lemon flavor much more fragrant and delicious throughout the crumble.
Bake the bottom crust until lightly golden.
Make sure the bottom crust is lightly golden around the edges before adding the filling. This helps the crumble base bake properly and stay beautifully crisp rather than becoming soft underneath the cheesecake.
Make a thick blueberry compote.
Cook the blueberries slowly with sugar, cornstarch, lemon juice, and water until the berries begin to burst and the mixture becomes thick and jammy. Add a little more water as needed while cooking if the blueberries aren’t releasing enough juice. Let the compote cool slightly before swirling it into the cheesecake.
If you want to skip a step, you can also use fresh blueberries instead—simply sprinkle them generously over the cheesecake layer before adding the crumble topping. They’ll bake beautifully and give you juicy bursts of blueberry in every bite!
For the cheesecake filling:
Use room-temperature cream cheese, yogurt, and eggs so everything blends smoothly. Mix the filling just until combined and avoid overmixing once you add the eggs. This will help keep the cheesecake layer smooth, creamy, and velvety.
Cool completely before slicing.
Let the bars cool completely, then refrigerate for at least 2 hours, or until fully firm. For the cleanest slices, use a sharp knife and wipe it clean between each cut.
Ingredients & Substitutions
I use a gluten-free flour blend for the crumble. If you don’t need the recipe to be gluten-free, you can substitute the gluten-free flour blend with the same amount of regular all-purpose flour.
For the almond flour, you can use almond meal or make your own by finely grinding blanched almonds in a food processor. Be careful not to over-process, or you’ll start making almond butter!
For the cheesecake filling, I recommend full-fat cream cheese for the creamiest texture. Full-fat plain or Greek-style yogurt adds a little tang and makes the filling wonderfully smooth.
I love using fresh blueberries for the compote, but frozen blueberries work beautifully too. There’s no need to thaw them first.
How to Store & Serve
Store the cheesecake crumble bars covered in the refrigerator for up to 4 days. They actually become even easier to slice and wonderfully creamy after chilling.
Serve them cold or let them sit at room temperature for about 10–15 minutes before serving for a softer, creamier cheesecake texture. A light dusting of powdered sugar just before serving makes them extra pretty.
These are perfect for dessert, an afternoon treat with coffee, or whenever you want something that combines the best of blueberry crumble and cheesecake in one bite!
Ready to try these too?!? Here is my recipe for you!
Other Italian dessert recipes you might like:
- Authentic Italian Tiramisu
- Sicilian Cannoli
- Italian Cream Stuffed Cannoncini (cream horns)
- Brioche col Tuppo with Gelato
- Pastiera di Riso (Rice and Ricotta Pie)
- Italian Olive Oil Cake with Creme Anglaise
- Torta Cappuccina Modenese (Italian Frangipane Tart)
- Italian Almond Cookies
- Ricotta Crostata with Chocolate Chips
- Italian Panna Cotta
- Italian Torta Paradiso
- Italian Torta della Nonna
- Limoncello-Ricotta Cake
- Torta Nua
VIDEO RECIPE
Blueberry Cheesecake Crumble Bars – Gluten-Free Recipe
If you love blueberry crumble and cheesecake, you’re going to LOVE this combination! Buttery golden lemony crumble, creamy cheesecake, and juicy blueberry compote, all in one delicious gluten-free dessert. The perfect treat!
Servings:
9
Prep Time
20 min
Cook Time
1 hr
Resting Time
2 hr
Total Time
3 hr 20 min
Ingredients
Gluten free crumble:
- 1/2 cup (100 g) sugar
- zest of 1 lemon
- 1 1/4 sticks (140 g) unsalted butter, cubed and softened
- 1 teaspoon vanilla paste
- 2 cups (240 g) plain gluten-free flour blend (with xanthan gum)
- 1 cup (100 g) almond flour
- pinch of salt
Blueberry compote:
- 2 1/2 cups (350 g) fresh blueberries
- 2 tablespoons (25 g) sugar
- 1 tablespoon cornstarch
- 2 tablespoons fresh lemon juice
- 1 or 2 tablespoons water, as needed
Cheesecake filling:
- 24 oz (680 g) full-fat cream cheese, room temperature
- 1/2 cup (100 g) plain Greek-style yogurt, room temperature
- 1/2 cup (100 g) sugar
- 1 tbsp (15 g) cornstarch
- 1 teaspoon vanilla paste
- 3 large eggs, room temperature
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Prepare the crumble: In a large mixing bowl, add the sugar and lemon zest. Rub them together with a spatula or your fingers. Don’t skip: This helps release the oils from the zest which increase the flavor.
- Add the softened butter and vanilla and mix with a spatula or wooden spoon until mostly combined.
- Add the gluten-free flour, almond flour, and salt. Mix until you have a soft, crumbly dough.
- Pour about 2/3 of the crumble into the prepared baking pan. Smooth it out into an even layer, press it down with the bottom of a cup. Refrigerate the remaining crumble and save for later.
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Bake the bottom crust for 15-20 minutes, until lightly golden around the edges.
- Make the blueberry compote: In a small saucepan add the blueberries, sugar, cornstarch, lemon juice and water. Cook over low-medium heat for 5–10 minutes, stirring occasionally, until the blueberries burst and the mixture becomes juicy and jammy. Add a little more water if needed while cooking.
- Make the cheesecake filling: In a large mixing bowl, add the softened cream cheese, yogurt, sugar, cornstarch and vanilla and mix until just combined. Add the eggs and mix on low speed just until incorporated.
- Assemble: Pour the cheesecake mixture over the baked crust and smooth the top. Pour the blueberry compote over the cheesecake. Use a knife or skewer to gently swirl the blueberries deep into the cheesecake, creating beautiful ribbons throughout. Top with the remaining crumble, pinching the dough between your fingers, making sure to cover most of the filling with some of the blueberry compote peeking through.
- Bake at 350°F (180°C) for approximately 45-50 minutes, or until the edges are set and the center still has a slight wobble.
- Let it cool and refrigerate for at least 2 hours until firm. Lift the cheesecake out using the parchment paper, sprinkle with powdered sugar, if desired, and cut into bars with a sharp knife. For clean cuts wipe the knife between slices. Enjoy!
