Gluten-Free Cheescake Bars

Excited for you to try these easy Gluten-Free Cheesecake Bars!

It’s an easy gluten-free dessert recipe for when you want cheesecake without all the work!

A graham cracker base topped with a creamy and luscious cheesecake.

I had made them a few weeks ago at the request of a friend for her birthday.

She wanted classic cheesecake bars. I realized that while I had an amazing recipe for Lemony Cheesecake Bars with raspberry swirl (mu husband’s favorite!) and had recently added a recipe for Cheesecake Brownies (so good!), I had never made a simple classic cheesecake bar!

So I made these based on a combination of the above recipes and they are so simple and so good!

I shared this below photo on my Instagram Stories  and so many of you requested the recipe, I had to write it up!

So let’s make them!

All you need is 7 ingredients and 15 minutes prep time!

gluten-free graham crackers

butter or dairy-free butter

cream cheese or dairy- free cream cheese

eggs

milk

sugar

and vanilla extract.

First we make the graham cracker crumbs and graham cracker base.

We made our graham cracker crumbs using Schar Honeygrams which we like because they are certified gluten-free, non-gmo and so tasty.

And we just pulse them in our Mini Cuisanart (Amazon affiliate link)

And the graham cracker base is mostly graham cracker crumbs plus a touch of melted butter.

Just mix together and press into the baking pan evenly.

Pro tip: for this recipe, especially, I like to place parchment paper on the base of the pan. That way when the bars are cooked and cooled, you can just lift the parchment paper and the bars right out of the pan and cut/ serve them easily.

While the graham cracker layer bakes for just 8 minutes, we whip up the cheesecake filling which is a luscious and creamy blend of:

cream cheese or dairy- free cream cheese

eggs

milk

sugar

and vanilla extract

The cheesecake layer comes together in 2 simple steps:

• Mix the cream cheese and sugar.
• Add in the remaining ingredients and mix until smooth and creamy.

Then pour the cheesecake onto the baked graham cracker crust.

And bake!

Pro tip: I like to bake the last 10 minutes loosely covered in foil so that the center cooks but the top doesn’t get golden.

When you take it out of the oven, the cheesecake will be set but slightly jiggly if you shake the pan.

Let cool in the pan, then chill for at least 2 hours before slicing into squares.

Then you have perfect gluten-free cheesecake bars!

A tasty gluten-free graham cracker crust topped with a creamy and tasty cheesecake!

My friend who requested the bars and looooves cheesecake, said the bars were amazing!

While they should be stored in the refrigerator, they hold their form well at room temperature for several hours.

Hope you love them as much as we do!

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