How do I know when it is done?

Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.

Can I change the flavor?

Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.

What should beginners watch most closely?

Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

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Gluten-Free Baking

Gluten-Free Lemon Blueberry Cheesecake Bars with Almond Crust and Aquafaba Topping

Name: Gluten-Free Lemon Blueberry Cheesecake Bars with Almond Crust and Aquafaba Topping
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups almond flour (finely ground, unsweetened); 2 tablespoons maple syrup or honey; 2 tablespoons melted coconut oil; 16 oz (450g) cream cheese, softened (use dairy-free cream cheese for vegan/dairy-free option); 1/3 cup fresh lemon juice (about 2 lemons); 2 teaspoons lemon zest (from 2 lemons); 1/4 cup pure maple syrup or agave syrup; 1 cup fresh blueberries; 1/2 cup aquafaba (liquid from one 15-oz can chickpeas), chilled; 1/4 teaspoon cream of tartar; 2 tablespoons powdered sugar (or confectioners' sugar), sifted

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 16, 2026 · Updated Jul 11, 2026

American 20 mins beginner-friendlyeasystep-by-stepgluten-freelow-fatlow-caloriefrostingfruitalmond-crustaquafabapartysnackminimal-ingredientsfreezer-friendly

Discover these easy gluten-free lemon blueberry cheesecake bars featuring a crunchy almond crust and airy aquafaba topping. This beginner-friendly no-bake recipe is low-fat, low-calorie, naturally gluten-free, and freezer-friendly, making it the perfect healthy snack or party dessert made with minimal, wholesome ingredients.

Gluten-Free Lemon Blueberry Cheesecake Bars with Almond Crust and Aquafaba Topping

Prep 20 min

Cook 0 min

Total 20 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 1/2 cups almond flour (finely ground, unsweetened)
2 tablespoons maple syrup or honey
2 tablespoons melted coconut oil
16 oz (450g) cream cheese, softened (use dairy-free cream cheese for vegan/dairy-free option)
1/3 cup fresh lemon juice (about 2 lemons)
2 teaspoons lemon zest (from 2 lemons)
1/4 cup pure maple syrup or agave syrup
1 cup fresh blueberries
1/2 cup aquafaba (liquid from one 15-oz can chickpeas), chilled
1/4 teaspoon cream of tartar
2 tablespoons powdered sugar (or confectioners' sugar), sifted

BeginnerBakes lemon blueberry cheesecake bar ingredients

Instructions

Prepare Your Pan: Line an 8x8 inch (20x20 cm) square pan with parchment paper, leaving an overhang on two sides for easy lifting later.
Make the Almond Crust: In a medium bowl, combine almond flour, 2 tablespoons maple syrup (or honey), and melted coconut oil. Stir until the mixture resembles wet sand and holds together when pressed.
Press the Crust: Transfer almond crust mixture into the prepared pan. Use the back of a spoon or your fingers to evenly press it down, forming a compact layer. Place in the refrigerator to chill while preparing the filling.
Prepare Cheesecake Filling: In a large bowl, use a mixer or whisk to beat softened cream cheese until smooth and fluffy. Add lemon juice, lemon zest, and 1/4 cup maple syrup (or agave syrup). Mix until evenly combined and creamy.
Fold in Blueberries: Gently fold fresh blueberries into the lemon cheesecake mixture, saving a few berries for garnish if desired.
Make Aquafaba Topping: In a clean mixing bowl, add chilled aquafaba and cream of tartar. Using an electric mixer or hand whisk, beat on high speed until soft peaks form (about 5-7 minutes). Gradually add powdered sugar and continue beating until stiff, glossy peaks form.
Assemble the Bars: Remove crust from refrigerator. Pour the lemon blueberry cheesecake filling over the crust and spread evenly with a spatula.
Top With Aquafaba Frosting: Carefully spoon or pipe the aquafaba topping evenly over the cheesecake layer, smoothing it out gently. Garnish with reserved blueberries if you like.
Chill to Set: Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
Serve and Store: Use the parchment overhang to lift bars from the pan. Cut into 12 squares. Serve chilled as a refreshing snack or dessert. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 1 month.

BeginnerBakes lemon blueberry cheesecake filling spread over almond crust

Tips

Equipment Needed

Use the pan or baking dish listed in the recipe, plus mixing bowls, measuring tools, a spatula, and a cooling rack if the recipe bakes in the oven. Line pans with parchment or liners when the batter is delicate so beginners can release the bake cleanly.

Ingredient Prep Notes

Measure the dry and wet ingredients before mixing so the batter or dough comes together smoothly. Keep butter, eggs, dairy, fruit, or chocolate at the temperature described in the recipe because small prep details affect rise and texture.

Oven Note

Preheat fully before baking and use the center rack unless the recipe says otherwise. Start checking near the low end of the baking time and rely on the listed doneness cues instead of color alone.

Easy Upgrade Ideas

Keep upgrades simple: add a light glaze, a sprinkle of spice, citrus zest, chopped nuts, chocolate, or a beginner-friendly topping that matches the base flavor. Add decorative finishes only after the bake cools when frosting, glaze, or drizzle needs to set neatly.

Frequently Asked Questions

Can I make Gluten-Free Lemon Blueberry Cheesecake Bars with Almond Crust and Aquafaba Topping ahead?: Yes. Bake it ahead, cool it fully, and store it as directed so the texture stays as close to fresh as possible.
How do I know when it is done?: Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.
Can I change the flavor?: Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.
What should beginners watch most closely?: Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

Ingredient Replacements

almond flour (finely ground: Use whole wheat pastry flour for a nuttier bake or a 1:1 gluten-free baking blend if needed, checking texture before baking.
maple syrup or honey: Swap with a similar sweetener in small adjustments because liquid sweeteners can change browning and moisture.
melted coconut oil: Use melted butter, neutral oil, or a plant-based baking stick in the same amount, knowing that flavor and tenderness may shift slightly.
oz (450g) cream cheese: Use dairy or unsweetened plant-based alternatives with a similar thickness so the batter does not become too loose.
fresh lemon juice (about 2 lemons): Use comparable fruit and keep pieces small so they bake evenly and do not weigh down the batter.

Storage and Reheating

Store the bars covered in the refrigerator for up to 5 days, or freeze cut bars for up to 1 month. Serve chilled and do not reheat.

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Gluten-Free Lemon Blueberry Cheesecake Bars with Almond Crust and Aquafaba Topping

Recipe Details

Ingredients

Instructions