Serve a crowd-pleasing dessert that everyone will love with these gluten free cheesecake bars topped with a irresistible wild blueberry topping.
Disclosure: I was compensated by Wild Blueberries to manage this recipe contest.
I sometimes feel like I never create a recipe EVERYONE in my family likes.
Until I made these:
These Wild Blueberry Cheesecake Bars are the most crowd-pleasing recipe I've made in a long time... and bonus: they're gluten free!
If you're not a gluten free eater, you may be thinking "Okay, yeah, well, that's good Regan. But I don't eat gluten free."
That's awesome, but...
Someone you know might.
Do NOT discount this as a dessert for your holiday menu. It's also THE best make-and-take dessert to share with a friend, especially a friend who does eat gluten free. As the wife of a GF eater, I know how frustrating it can be to cook recipes that measure up for the gluten free eater, but not the rest of the folks at the table. My picky eater family is proof enough that these gluten free cheesecake bars will make everyone happy.
Ironically, "why" they're so popular is less about their gluten free crust (which btw is very good, so easy and uses ingredients that are not hard to find) and more about their wild blueberry topping. Many cream cheese bar recipes rely on a canned blueberry topping.
These cheesecake bars are topped with a natural mixture of wild blueberries, a touch of sugar and just the time it takes to boil down and thicken the mixture. No fillers, no starches and no artificial blueberry flavors or colors needed.
If you're tempted to try this with regular fresh blueberries, let me advise against it. For the thickest, most "blueberry" flavored topping, you really need to use wild blueberries.
Because wild blueberries pack more of that "blueberry" flavor that makes these cheesecake bars irresistible. Plus wild blueberries are higher in fiber and lower in water, which in my experience helps thicken the sauce faster and better.
Not sure where to find wild blueberries? Head straight to your grocer's freezer and look for the label. You may see frozen blueberries first, but look a little harder until you find frozen WILD blueberries.
To see what my fellow ReDux members created for this contest, please click through the images below.
ad: Everyone will love gluten free cheesecake bars topped w/an irresistible wild blueberry topping #thereciperedux Tweet this
Gluten Free Wild Blueberry Cheesecake Bars
Makes 9 bars
- 2 cups 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)
- 1/4 cup butter, melted
- 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)
- Preheat oven to 350 degrees F. Coat a 9-inch square baking dish with cooking spray.
- Combine wild blueberries, 3 tablespoons sugar, water and 1/2 of orange zest. Bring to a boil; reduce heat and simmer for 15 minutes or until very thick (sauce will thicken upon standing some, but should be mostly thick enough at this point to spread over bars). Remove from heat and let cool.
- 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 for 10 minutes. Remove from oven and let cool.
- Combine cream cheese, Greek yogurt and remaining 2 tablespoons sugar in a bowl. Mix with a hand mixer until smooth. Spread evenly over cooled crust and top with wild blueberry sauce. Refrigerate at least 2 hours before serving.