Tuesday, July 17, 2012

Gluten Free Blueberry Cheesecake

Warning: This is completely addictive and it makes a lot! 

Whenever we go to a party, I like to bring a dessert that I can eat since that usually is the part of the meal that has a lot of wheat. I've only made this for parties since I really can't have a whole one of these hanging around the house. The first party we took this to, it was gone in minutes. It isn't a heavy cheesecake and so is perfect for any summer event. It also is easily halved for smaller events. I adapted this recipe from here



  • 1 cup gluten free crushed graham crackers
  • 2 tbsp sugar
  • 1 tsp lemon zest
  • 1/4 cup butter, melted (I used I can't believe it's not butter)
  • 2 packages (8 oz each) cream cheese, softened (I used 1/3 fat free)
  • 2 eggs
  • 2 tablespoons grated lemon zest
  • lemon juice from 1 lemon (that you used for the zest)
  • 1/2 cup granulated sugar
  • 2 cups fresh blueberries
  • 1 cup packed light brown sugar
  • 3/4 cup gluten free all-purpose flour
  • 4 tablespoons cold unsalted butter
  1. Heat oven to 325°F then lightly spray an 8- or 9-inch pan (or cupcake tins for individual cheesecakes) with non-stick cooking spray.
  2. If you have a food processor, add graham crackers, 2 tablespoons granulated sugar, 1 teaspoon lemon zest and butter to it then cover and process with until the cracker crumbs are evenly moistened. If you do not have or want to use a food processor add crumbs to a medium bowl along with 2 tablespoons of sugar, lemon zest and melted butter. Stir until the cracker crumbs are evenly moistened.
  3. Press graham cracker crumb mixture evenly into the bottom of the pan and bake 10 minutes until lightly toasted. Cool 10-15 minutes.
  4. While the graham cracker base cools, make the cheesecake bar filling: If using a food processor, wipe it with a paper towel to remove any crumbs from earlier then add cream cheese, eggs, 2 tablespoons lemon zest, the lemon juice and 1/2 cup of granulated sugar. Cover then process until smooth and creamy. If you do not have or do not want to use a food processor, use a hand blender to blend cream cheese, eggs, 2 tablespoons lemon zest, the lemon juice and 1/2 cup of granulated sugar until smooth and creamy.
  5. Pour cheesecake filling over crust, and then top with blueberries.
Make the streusel topping by adding brown sugar, flour and cold butter to a medium bowl then use a fork or your fingers to mix until crumbly, and then sprinkle over filling.
  1. Bake cheesecake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved).
  2. Cool 1 hour on at room temperature then refrigerate about 1 hour or until chilled. Cut into desired sizes (based on how bad you want to be :) ) and enjoy!


  1. Great cheesecake. I found you via the Real Housewives of Riverton Recipe Round up. I linked in a post about a retro dish called Coronation Chicken. Have a lovely week.

  2. Great cheesecake! I would love to invite you to share this on Saturday Show and Tell. My readers would love this and some of the other posts on your blog. Come join us at http://www.cheeriosandlattes.com/saturday-show-tell-20 Thanks and have a great weekend.

  3. I have many friends that have a gluten allergy. These would love this!! I'd love to have you link this up to Tasty Thursdays on The Mandatory Mooch. It's a new linky party starting today. Hope to see you there. Thanks, Nichi