Description
These easy gluten free apple cheesecake bars combine a buttery crust, creamy cheesecake, and spiced apples for the ultimate fall dessert. Perfect for gatherings or cozy nights in, they’re indulgent, comforting, and allergy-friendly.
Ingredients
Scale
- 1 cup gluten free all-purpose flour blend
- 1/4 cup light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/2 tsp pure vanilla extract
- 2 tbsp sour cream or plain Greek yogurt
- 2 medium apples (about 1 1/2 cups), peeled, cored, and diced
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg (optional)
- 1 tsp lemon juice
- 1/3 cup gluten free flour blend
- 1/4 cup certified gluten free rolled oats
- 1/4 cup light brown sugar
- 1/4 tsp cinnamon
- 3 tbsp cold unsalted butter, diced
- Pinch salt
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting. Preheat oven to 350°F (175°C).
- In a bowl, combine 1 cup gluten free flour, 1/4 cup brown sugar, 1/4 tsp cinnamon, and 1/4 tsp salt. Stir in 1/2 cup melted butter until mixture resembles damp sand.
- Press crust mixture firmly into the bottom of the pan. Bake for 10-12 minutes, or until lightly golden. Cool slightly.
- Toss diced apples with 2 tbsp sugar, 1 tsp cinnamon, 1/8 tsp nutmeg (if using), and 1 tsp lemon juice. Optionally, sauté apples in a pan for 2-3 minutes for extra tenderness, then cool.
- Using a mixer or whisk, beat 8 oz cream cheese until smooth. Add 1/3 cup sugar, 1 large egg, 1/2 tsp vanilla, and 2 tbsp sour cream or yogurt. Beat until creamy and lump-free.
- Pour cheesecake mixture over cooled crust. Gently spread diced apples on top, pressing lightly.
- Combine 1/3 cup gluten free flour, 1/4 cup oats, 1/4 cup brown sugar, 1/4 tsp cinnamon, pinch of salt, and 3 tbsp cold butter. Pinch together until crumbly. Sprinkle evenly over apples.
- Bake at 350°F (175°C) for 32-38 minutes, until cheesecake layer is set but slightly jiggly in the center.
- Cool bars completely in the pan (about 1 hour). Transfer to fridge for at least 2 hours to set.
- Lift bars out using parchment overhang. Cut into 16 squares. Wipe knife between cuts for neat edges.
Notes
Use room temperature cream cheese and egg for a smooth cheesecake layer. Chill bars thoroughly before slicing for clean edges. Swap apples for berries or use dairy-free alternatives for dietary needs. Bars can be made ahead and taste even better after chilling overnight. Store in the fridge up to 5 days or freeze up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 13
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
Keywords: gluten free, apple cheesecake bars, fall dessert, easy bars, autumn baking, apple cinnamon, allergy friendly, cheesecake bars