beginner bakes
Back to Recipes

Gluten-Free Baking

Lemon Blueberry Cheesecake Bars with Almond Crust and Aquafaba Topping

By Beginnerbakes Editorial TeamPublished Apr 16, 2026 | Updated Oct 1, 2026
American 260 mins Beginner-friendlyEasyStep By StepFrosting

Chilled lemon blueberry cheesecake bars with a pressed almond crust and whipped aquafaba topping. Refrigerate for at least four hours before slicing.

Lemon Blueberry Cheesecake Bars with Almond Crust and Aquafaba Topping
Prep 20 min
Cook 0 min
Total 260 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep20 min
Cook0 min
Total260 min
Servings12
Difficultyeasy
CuisineAmerican
Add To Favorites

Ingredients

Servings 12
  • 1 1/2 cups almond flour (finely ground, unsweetened)
  • 2 tablespoons maple syrup or honey (choose maple syrup for the vegan option)
  • 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
BeginnerBakes lemon blueberry cheesecake bar ingredients

Instructions

  1. Prepare Your Pan: Line an 8x8 inch (20x20 cm) square pan with parchment paper, leaving an overhang on two sides for easy lifting later.
  2. Make the Almond Crust: In a medium bowl, combine almond flour, 2 tablespoons maple syrup (or honey for the non-vegan version), and melted coconut oil. Stir until the mixture resembles wet sand and holds together when pressed.
  3. 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.
  4. 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.
  5. Fold in Blueberries: Gently fold fresh blueberries into the lemon cheesecake mixture, saving a few berries for garnish if desired.
  6. 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.
  7. Assemble the Bars: Remove crust from refrigerator. Pour the lemon blueberry cheesecake filling over the crust and spread evenly with a spatula.
  8. 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.
  9. Chill to Set: Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
  10. 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
BeginnerBakes lemon blueberry cheesecake filling spread over almond crust

Timing and Planning

Timing estimate: 260 minutes elapsed. Includes 20 minutes preparation and at least 4 hours chilling. Chill the crust while preparing the filling and topping. Start with chilled aquafaba; if it is not already cold, allow additional refrigerator time before whipping. These are planning estimates; use the recipe's doneness, rise and setting cues.

Ingredient Notes

For the vegan option, choose maple syrup instead of honey in the crust, vegan dairy-free cream cheese in the filling, and vegan powdered sugar for the aquafaba topping. Use maple syrup or agave syrup for the filling as listed.

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.

Related Articles

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from Beginnerbakes.