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Gluten-Free No-Bake Wild Blueberry Cheesecake Bars

Gluten-Free No-Bake Wild Blueberry Cheesecake Bars

Recipe by Ally Tjoelker for Wyman's
For the Blueberry Topping:
  • 2 cups frozen Wyman's Wild Blueberries
  • 1/2 cup white sugar
  • 2 Tablespoons arrowroot starch or corn starch
  • 1/2 cup water
For the Graham Cracker Crust:
  • 1 + 1/3 cup crushed gluten-free graham crackers
  • 2 Tablespoons brown sugar
  • 5 Tablespoons butter, melted
For the Cheesecake Middle:
  • 16 oz cream cheese at room temperature
  • 1 cup powdered sugar
  • 1 cup whipped cream
  1. Start by making the blueberry topping. Add 1/2 cup white sugar and 2 tablespoons of arrowroot or corn starch to a saucepan. Whisk them together.
  2. Pour in 2 cups frozen blueberries and water and stir together. Turn the heat on to medium and stir as the mixture warms up. Stir continuously for 7-10 minutes or until the liquid is thickened.
  3. Transfer the blueberry mixture to a glass jar and place in the fridge to chill.
  4. Make the graham cracker crust by placing about 10 gluten-free graham cracker sheets in a plastic bag. Use a spoon or rolling pin to crush the graham crackers until they resemble fine sand.
  5. Pour the crushed graham crackers into a bowl and add in the brown sugar. Whisk them together.
  6. Pour in the melted butter and stir to combine.
  7. Line an 8x8 baking dish with parchment paper and pour the graham cracker mixture into the bottom of the pan.
  8. Use a measuring cup to press the graham cracker mixture evenly into the bottom of the pan.
  9. Place the pan in the fridge to chill for 5-10 minutes.
  10. Make the cheese cake filling by adding the cream cheese, whipped cream and powdered sugar to a medium size bowl.
  11. Use a hand mixer to beat everything together until a creamy cheesecake mixture forms.
  12. Remove the baking pan from the fridge and pour the cheesecake mixture on top of the crust. Use a spatula to smooth out the cheesecake layer until it covers the crust completely and is evenly spread out.
  13. Cover the pan with plastic wrap and place the pan in the fridge to chill for an hour or up to overnight.
  14. Remove the pan from the fridge and cut the cheesecake into 16 bars.
  15. Top each bar with the blueberry topping and enjoy.