For the Blueberry Topping:
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
- 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.
- 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.
- Transfer the blueberry mixture to a glass jar and place in the fridge to chill.
- 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.
- Pour the crushed graham crackers into a bowl and add in the brown sugar. Whisk them together.
- Pour in the melted butter and stir to combine.
- Line an 8x8 baking dish with parchment paper and pour the graham cracker mixture into the bottom of the pan.
- Use a measuring cup to press the graham cracker mixture evenly into the bottom of the pan.
- Place the pan in the fridge to chill for 5-10 minutes.
- Make the cheese cake filling by adding the cream cheese, whipped cream and powdered sugar to a medium size bowl.
- Use a hand mixer to beat everything together until a creamy cheesecake mixture forms.
- 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.
- Cover the pan with plastic wrap and place the pan in the fridge to chill for an hour or up to overnight.
- Remove the pan from the fridge and cut the cheesecake into 16 bars.
- Top each bar with the blueberry topping and enjoy.