Lemon Cheesecake Bars

If you like cheesecake, you'll LOVE these gluten-free bars! And sooooo much easier to make! A perfect holiday treat!

Lemon Cheesecake Bars

Golden Cookie Base, Creamy & Tangy Filling and the Perfect Crumble Topping!

If you’re baking for any holiday or event and looking for a non-chocolate treat, these gluten-free Lemon Cheesecake Bars are perrrrfect.

It’s a golden cookie base, a creamy, slightly tangy filling and the perfect crumb topping. Indulgent tasting and addictively delicious!

And it’s a high cookie to cheesecake ratio if you like that as much as I do! (See photo below)

And they are a cinch to make!

The cookie base and crumble topping are the same… you mix it together, separate some for the topping and press the rest to the bottom of the pan for the base.    Top with the simple filling and the remaining crumble and bake!

Perfect treat for a holiday gathering and no one will ever suspect they’re gluten-free!

Hope you love them as much as we do!

Scroll down to see the recipe.



Lemon Cheesecake Bars
Prep time
Cook time
Total time
If you like cheesecake, you'll LOVE these bars! Golden cookie base, tangy & creamy filling and the perfect crumble topping! And they are a cinch to make! So if you're baking for any holiday or event and looking for a non-chocolate treat, these gluten-free Lemon Cheesecake Bars are perfect. Store well in the refrigerator for 4-5 days.
Recipe type: Dessert, Cookies, Holidays
Cuisine: Gluten-Free, Vegetarian
Serves: 16 bars
Cookie Base + Crumble Topping (same ingredients; you'll set aside 1 cup of it for the topping)
  • 1½ cup gluten-free all purpose flour with xanthan gum (I use GFJules - affiliate link
  • ½ cup butter or dairy free alternative, softened (I used Earth Balance soy free sticks)
  • ½ cup brown sugar, firmly packed
  • ¾ cup chopped walnuts
Lemon Cheesecake Filling
  • 8 oz package cream cheese, softened
  • ¼ cup white sugar
  • 1 egg (best if room temperature)
  • 2 tablespoons milk
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla
Preheat oven to 350 degrees and line an 8 inch square baking pan with parchment paper.
Cookie Base and Crumble Topping
  1. In a large bowl, combine flour, butter and brown sugar. Blend in the mixer until the particles are fine.
  2. Stir in the nuts.
  3. Reserving 1 cup for topping, press remainder of flour mixture into lined 8" square baking pan.
  4. Bake for 12 - 15 minutes until lightly browned.
  5. Remove from oven and set aside.
Lemon Cheesecake Filling
  1. Meanwhile in same mixing bowl, combine cream cheese and white sugar and mix until well blended and creamy.
  2. Add egg, milk, lemon juice and vanilla and mix until well blended.
Add mixture onto baked base
  1. Pour filling mixture onto partially baked crust and spread evenly.
  2. Sprinkle with reserved crumb mixture
  3. Return to oven at 350 degrees F for 25 30 minutes.
Cool and cut into squares
Store in a cool place or refrigerator. Stay fresh for 4-5 days. Do NOT store in the same container as other cookies as they will make the other cookies really moist.


12 thoughts on “Lemon Cheesecake Bars

  1. Oh, my God, these bars are little pieces of heaven melting in your mouth! 😇 My extremely picky daughters loved them as well! ❤️❤️❤️

    1. You would have to substitute something else… are you allergic to nuts? or could you maybe substitute pecans?

  2. What size baking pan did you use? And for mixing the filling, did you use hand mixer? I’d love to try these very soon! Thank you!

    1. Hi. Great question! I’ve never made this recipe with out the walnuts. But I’m wondering if it would work with oats? I will play with it a bit and let you know if I have any other ideas. And let me now if you try anything.

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