Gluten-Free Lemon Cheesecake Blueberry Swirl Bars

These Gluten-Free Lemon Cheesecake Blueberry Swirl Bars feature a tangy lemon cheesecake filling swirled with sweet blueberry preserves, all atop a gluten-free gingersnap crust. They're a delightful combination of flavors and textures that are perfect for any occasion!

Ingredients:

• 1 1/2 cups gluten-free gingersnap crumbs
• 1/4 cup melted butter
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1/4 cup freshly squeezed lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 1/2 cup blueberry preserves or jam

Instructions:

Preheat the oven to 325F 160C

Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal

In a small bowl, mix together the gluten-free gingersnap crumbs and melted butter until well combined

Press the mixture evenly into the bottom of the prepared baking pan to form the crust

In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy

Add the eggs, one at a time, beating well after each addition

Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined

Pour the cheesecake batter over the gingersnap crust in the baking pan

Dollop spoonfuls of blueberry preserves or jam over the cheesecake batter

Use a knife or toothpick to gently swirl the blueberry preserves into the cheesecake batter, creating a marbled effect

Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly

Remove from the oven and let cool completely at room temperature

Refrigerate for at least 2 hours or until fully chilled and set

Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang

Cut into squares and serve chilled

Enjoy!