This gluten-free adaption of Blueberry Cream Cheese Squares was submitted by Nancy S. of Beaufort, NC. Nancy extolls the virtues of North Carolina Blueberries and increased the amount of the little blue dynamo in this gluten-free version of NC Blueberry Cream Cheese Squares
Gluten Free NC Blueberry Cream Cheese Squares
Crumb Crust
- 1 8 oz bag gluten free ginger snaps
- 1 stick butter (melted +1/4 stick if nec)
Cream Cheese Topping
- 2 8oz pkg cream cheese (softened)
- 1 1/2 cups sugar
- 2 tsp vanilla extract (real and pure for best taste)
- 1 8oz carton non-dairy whipped topping (regular whipped cream doesn’t hold up in this recipe.)
Blueberry Filling
- 4 1/2 cup fresh or frozen blueberries (Better with North Carolina Blueberries)
- 1/3 cup cornstarch
- 2/3 cup sugar
- 1/2 cup water
Build Your Crust!
- Place the ginger snap cookies in a plastic zip lock bag and crush them to fine crumbs.
- Add the melted butter to the crumbs and stir to blend together.
- Press the crumbs into the bottom of an 8 X 11 pan.
Prepare Blueberry FIlling
- Combine the cornstarch, sugar, water and NC blueberries in a medium saucepan.
- Cook over medium heat until the sauce thickens and bubbles, stirring regularly. Should take about 8 minutes.
- Cool (note: if using frozen NC blueberries you made not need but 1/4 cup of water)
Prepare Cream Cheese
- Beat the cream cheese until soft.
- Gradually beat in the sugar and vanilla.
- Gently fold in the whipped topping.
Build Your NC Blueberry Cream Cheese Squares
- Spread half of the cream cheese mixture over the crumb crust.
- Spread half of the the NC blueberry filling over the cream cheese layer, and then add another cheese layer and the remaining NC blueberry mixture.
- Cover and chill overnight. YUM YUM!!
Notes From Recipe Adapter:
“The original Gluten Free NC Blueberry Cream Cheese Squares recipe was printed in the “Penzeys Spices” catalog several years ago. My goddaughter is highly sensitive to gluten and I was looking for a sweet treat to make for her for her July birthday since she cannot eat the traditional birthday cake. When I saw this recipe I knew I could adapt it for her to make it gluten free – hence the gluten free ginger snaps for the crumb crust. She loves blueberries so I increased the amount of blueberries in the original recipe from 3 cups to 4 1/2 cups
– our motto – “you can never have too many NC blueberries”. This dessert was a huge success and it is now her annual birthday cake treat!”
