Gluten free Lemon Blueberry Cheesecake Pie style

I have a confession.  I’ve never made cheesecake before.  Not once.  In fact, last week was the first time I had even ever made a Key Lime Pie (and that actually came out pretty tasty).  But when I found this recipe for lemon blueberry cheesecake bars on Only Taste Matters… I got excited.  I got excited but I’m also pregnant…

So as I started on her recipe, I went on autopilot.  I started building myself a pie crust using my Kinnikinnick Gluten Free Graham Cracker Crumbs.  In a pie pan.  Her recipe is for beautiful yummy bars.  Well, then it was too late and I had to adapt. 

A few notes on Graham Cracker crusts: they are hard to bake, depending on where you are getting them from.  Safeway sells a pre-packaged/molded one and it is atrocious.  It falls apart.  It doesn’t hold anything.  If you aren’t going to do the Only Taste Matters version (which you should try!), then I love Kinnikinnick’s crumbs.  I purchase mine in the GF section of Fred Meyer.  It’s ½ c. sugar, 6 tablespoons of melted butter and a 1 ½ c of crumbs.  Mix well, stack in your pan and refrigerate for 1 hour.  When you’re ready to work with it, it comes out delish.

So I had already messed up the crust portion for bars.  I was not sure if the filling would be the right amount but figured, sure.  We’ll try.

Her filling:

16 ounces cream cheese

2 large eggs

1 lemon, zested and juiced (I used 5 tbsps of lemon juice.  Flavoring to taste)

½ c sugar

Carton of blueberries (I wanted to sub out blueberries for raspberries to mix with the lemon flavor but the hubby requested the blue)

I mixed everything but the blueberries into a bowl and mixed, mixed, mixed until smooth.  Poured the batter into the pie pan.  I had a little more than I needed with this recipe.  Then added blueberries.  Per her instructions, I poked them down as much as I could prior to baking.

Oven at 325.  If you are making her bars, you’ll bake for 35 minutes or until center jiggles.  The bars are a thinner layer – so if you’re doing the pie, you’ll need to bake for 45 to 60 minutes or until it is cooked through. More like a traditional cheesecake.  Mine could have gone in a little longer but didn’t impact taste.

Cool entirely.  Refrigerate post baking for 3 hours… then nom and nom with some whipped topping.  When I handed my husband his piece, his complained about the size of the piece.  When I looked over again, it was gone.


If you love this recipe, please check out Elle’s other recipes on Only Taste Matters .  You can’t go wrong with these recipes.

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