Print

Gluten-Free Lemon Blueberry Swirl Cheesecake Squares

A close-up view of one square of Gluten-Free Lemon Blueberry Cheesecake Squares showing the creamy filling, blueberries, and crumb topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make delicious, tangy lemon blueberry cheesecake squares using a simple almond flour crust. This recipe yields smooth, crack-free squares perfect for any gathering.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup fresh or frozen blueberries
  • 1 tablespoon cornstarch (for blueberries)

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: Mix the almond flour and 1/4 cup sugar in a bowl. Pour in the melted butter and mix until combined. Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes. Remove and let cool slightly.
  3. Prepare the blueberry swirl: In a small bowl, toss the blueberries with cornstarch. Set aside.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth. Beat in the eggs one at a time, mixing just until combined after each addition.
  5. Mix in the vanilla extract, lemon juice, and lemon zest until the batter is smooth. Do not overmix.
  6. Pour half of the cheesecake batter over the cooled crust. Scatter the cornstarch-tossed blueberries evenly over the batter. Pour the remaining cheesecake batter over the blueberries.
  7. Gently swirl the top using a knife or skewer to create a marbled effect.
  8. Bake for 40 to 45 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  11. Chill the squares in the refrigerator for at least 4 hours, or preferably overnight, before slicing.
  12. Use the parchment overhang to lift the cheesecake out of the pan, then slice into 16 squares.

Notes

  • For a smoother texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • To prevent cracks during baking, use a water bath if you prefer a very soft texture, although the slow cooling method described above is usually sufficient for squares.
  • If using frozen blueberries, do not thaw them before tossing with cornstarch.

Nutrition

Find it online: https://savorsensations.com/glutenfreelemonblueberrycheesecakesquares/