Gluten-Free Blueberry Cheesecake

Indulge in the ultimate dessert experience with this Gluten-Free Blueberry Cheesecake, a rich and creamy treat that’s perfect for satisfying sweet cravings without gluten. Made with a buttery gluten-free graham cracker crust and a luscious cream cheese filling, this cheesecake achieves the ideal balance of decadence and lightness. The homemade blueberry topping, bursting with fresh, juicy berries and a hint of lemon, adds a tangy-sweet contrast that complements every bite. Whether you’re accommodating dietary needs or simply craving a luxurious dessert, this easy-to-follow recipe is a showstopper for any occasion. Plus, with simple prep steps and minimal hands-on time, serving up a slice of heavenly cheesecake has never been more approachable. Treat yourself and your guests to this irresistible gluten-free delight!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 8

Ingredients

• 200 grams Gluten-free graham crackers
• 100 grams Unsalted butter
• 500 grams Cream cheese, softened
• 150 grams Granulated sugar
• 2 teaspoons Vanilla extract
• 3 large Eggs
• 120 ml Sour cream
• 300 grams Fresh blueberries
• 1 tablespoon Cornstarch
• 1 tablespoon Lemon juice
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Crush the gluten-free graham crackers into fine crumbs. Melt the butter and combine with the crumbs.

Step 3

Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan.

Step 4

In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract and mix until well combined.

Step 5

Add the eggs one at a time, beating well after each addition. Stir in the sour cream until smooth and creamy.

Step 6

Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.

Step 7

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still jiggles slightly.

Step 8

Remove from the oven and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Step 9

To make the blueberry topping, combine fresh blueberries, cornstarch, lemon juice, and water in a small saucepan over medium heat.

Step 10

Stir constantly until the mixture begins to thicken and the blueberries soften, about 5-7 minutes. Remove from heat and let cool.

Step 11

Once the cheesecake is chilled, spread the blueberry topping evenly across the top.

Step 12

Carefully remove the cheesecake from the springform pan before serving.

Nutrition Facts

Serving size	1581 grams (1581.0g)

Amount per serving	% Daily Value*
Calories	4591

Total Fat 325.80g	418%
Saturated Fat 182.70g	914%
Polyunsaturated Fat 0.00g
Cholesterol 1393mg	464%
Sodium 2905mg	126%
Total Carbohydrate 381.60g	139%
Dietary Fiber 13.90g	50%
Total Sugars 259.90g
Protein 64.30g	129%

Vitamin D 123IU	615%
Calcium 852mg	66%
Iron 9mg	47%
Potassium 1187mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 5.5%

Carbs: 32.4%