Gluten Free Cheesecake Bars
These gluten free cheesecake bars are creamy, rich, and incredibly easy to make. They start with a buttery gluten free shortbread crust and are topped with a smooth and classic cheesecake filling. They bake evenly, set beautifully, and slice perfectly once chilled.
This recipe works for holidays, birthdays, gatherings, or anytime you need a make ahead dessert that always impresses.
Why You Will Love This Recipe
- Creamy gluten free cheesecake bars with a soft melt in your mouth texture
- Simple shortbread crust that holds its shape
- Only basic pantry ingredients
- Works with dairy free swaps
- Easy to flavor with lemon, blueberry, chocolate, or pumpkin
- Try these Mini Cheesecakes too!
Ingredients
Shortbread Crust
1 ¼ cups gluten free all purpose flour
10 tablespoons butter, cubed
⅓ cup granulated sugar
Cheesecake Filling
16 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons gluten free flour
⅓ cup sour cream
1 tablespoon vanilla extract
Instructions
1. Prep the pan
Preheat oven to 325 F. Line an 8 inch square pan with parchment paper.
2. Make the crust
Add gluten free flour, butter, and sugar to a food processor. Pulse until it looks like wet sand. Press firmly into the pan in an even layer. Bake 25 to 28 minutes until golden at the edges.
3. Make the filling
In a stand mixer, beat cream cheese and sugar until smooth. Add eggs one at a time. Add gluten free flour, sour cream, and vanilla. Mix until just combined.
4. Bake the bars
Pour the filling over the warm crust. Bake 35 to 38 minutes. The center should still have a slight jiggle.
5. Chill completely
Cool at room temperature for 2 hours. Transfer to the refrigerator and chill overnight. Slice and serve.
Ingredient Substitution Table
| Ingredient | Purpose | Substitution |
|---|---|---|
| Gluten free flour | Structure for crust | Almond flour for a softer crumb crust |
| Butter | Fat and flavor | Dairy free butter |
| Cream cheese | Classic cheesecake base | Dairy free cream cheese |
| Sour cream | Creaminess and tang | Greek yogurt or coconut yogurt |
Variations
Lemon Cheesecake Bars
Add 2 teaspoons lemon zest and 2 tablespoons lemon juice to the filling.
Blueberry Swirl Bars
Simmer 1 cup blueberries with 2 tablespoons sugar until thick. Swirl into the filling before baking.
Chocolate Chip Cheesecake Bars
Fold 1 cup mini chocolate chips into the filling.
Pumpkin Cheesecake Bars
Replace sour cream with pumpkin puree and add 1 teaspoon cinnamon.
Tips for Perfect Cheesecake Bars
Use room temperature cream cheese
Cold cream cheese creates lumps.
Do not overmix
Overmixing adds air and can cause cracks.
Look for a slight jiggle
The center should wobble gently when the pan is moved.
Chill overnight for clean slices
Warm cheesecake will always smear.
Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Cracked top | Overbaking | Remove when center jiggles |
| Crumbly crust | Not fully pressed | Press firmly with a flat kitchen tool |
| Wet center | Underbaked | Add 3 to 5 more minutes |
| Gritty texture | Cold cream cheese | Always soften first |
Frequently Asked Questions
Yes. Gluten free graham crackers, almond flour crust, or gluten free cookies all work well.
Freeze sliced bars for up to 3 months in an airtight container.
Use dairy free cream cheese and dairy free butter.
Yes. Bake in a 9 by 13 pan and add 5 to 10 more minutes to the bake time.
Store these gluten free cheesecake bars for up to 5 days in the refrigerator.
Final Notes
These gluten free cheesecake bars are creamy, dependable, and easy to customize. Whether you serve them plain or add your favorite flavors, they always slice beautifully and deliver the perfect cheesecake texture without the effort of a full cheesecake.
You May Also Like
- Strawberry Cheesecake Cookies
- Pumpkin Cheesecake Cookies
- Chocolate Chip Cheesecake Cookies
- Blueberry Cheesecake Cookies
- Raspberry Cheesecake Cookies
If you make these gluten free cheesecake bars, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Gluten Free Cheesecake Bars
Ingredients
Shortbread Crust
- 1 ¼ cups gluten free flour
- 10 tbsp butter, cut into squares
- ⅓ cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 eggs
- 2 tbsp gluten free flour
- ⅓ cup sour cream
- 1 tbsp vanilla extract
Instructions
- First, preheat the oven to 325 degrees Fahrenheit. Line an 8 inch square baking pan with parchment paper.
- Make the crust first. All the crust ingredient to a food processor. Process until the mixture resembles wet sand.
- Use your hands to press this dough into an even layer in the lined pan. Bake for 25 to 28 minutes.
- Then, make the filling. In the bowl of a stand mixer, add the room temperature cream cheese, sugar, and eggs. Beat until fully mixed.
- Then, add in the gluten free flour, sour cream, and vanilla. Beat until just combined.
- Once the crust has baked, pour this creamy mixture on top. Smooth into an even layer.
- Then, return the pan to the oven for 35 to 38 minutes, or until the middle of the cheesecake is still slightly jiggly.
- Finally, remove the pan from the oven. Allow the cheesecake bars to fully cool before slicing into. I recommend letting them cool down at room temperature for 2 hours then transferring to the fridge overnight. Slice and serve!
Notes
- Press the crust into an even layer. The dough will be crumbly.
- Be sure to use room temperature cream cheese. Do not use cold cream cheese.
- The cheesecake bars are finished baking when the middle is slightly jiggly.
- Allow the bars to fully cool down before slicing into.
- I highly recommend allowing the bars to cool down in the fridge overnight.