If you like cheesecake, you'll LOVE these gluten-free lemon cheesecake bars! Golden Cookie Base, Creamy & Tangy Filling and the Perfect Crumble Topping! Indulgent tasting and so yummy!
Lemon Cheesecake Bars
EASY to make and a total crowd-pleaser, making them perfect anytime or holiday dessert or treat!
If you’re baking for any holiday or event and just looking for an easy 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 they have a high cookie to cheesecake ratio if you like that as much as I do!
And best part?
Not only are they super yummy, they are a cinch to make!
They are made with 10 real, whole food ingredients you probably have in your pantry and refrigerator.
All you need is gluten-free all purpose flour (we use GFJules flour – affliate link), sugar, butter, cream cheese, 1 egg, fresh lemon juice, milk, vanilla, brown sugar and chopped walnuts
Point of interest… this is a family recipe and the only change I’ve made to the original recipe is to use GF Jules (affiliate link) flour… which is why we love it so much!
Bonus! From Nov 30 – Dec 14, 2019 use code HGFFHoliday for 15% your GF Jules (affiliate link) purchase. One time use per customer. Minimum purchase $20.
Purchasing through an affiliate link generates a small percentage of the sale for me, but does not change your cost at all. So purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the lemon cheesecake bars…
The cookie base and crumble topping are the same which makes it so quick and easy to make these bars!
All you need is 4 ingredients: gluten-free all purpose flour (we used GF Jules – affiliate link), chopped walnuts, brown sugar and butter or dairy free butter.
You mix all the ingredients together until they combine.
Separate some for the crumble topping and press the rest to the bottom of the pan for the base.
Pro tip: you want the butter to be softened but not overly soft so that a crumble forms. If it is too soft it combines into a dough and you’ll just have to use a fork or pastry cutter or your fingers to form into a more crumble type texture for the topping, which is fine!
While the base bakes, mix the filling ingredients together.
The filling is creamy and so yummy! It’s just 6 ingredient: cream cheese, 1 egg, sugar, a small amount of milk, fresh lemon juice and some vanilla.
When the base comes out of the oven, pour the filling on top and smooth it to the edges.
Then top with the remaining crumble and bake!
Let cool, then slice to squares and enjoy!
They are have a perfect balance of cookie, creamy luscious filling and yummy crumble.
And since they are so easy, they are a great anytime treat or dessert!
Plus they are a total crowd pleaser making them a perfect treat for a holiday gathering!
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.
Author: Healthy Gluten-Free Family
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
In a large bowl, combine flour, butter and brown sugar. Blend in the mixer until the particles are fine.
Stir in the nuts.
Reserving 1 cup for topping, press remainder of flour mixture into lined 8" square baking pan.
Bake for 12 - 15 minutes until lightly browned.
Remove from oven and set aside.
Lemon Cheesecake Filling
Meanwhile in same mixing bowl, combine cream cheese and white sugar and mix until well blended and creamy.
Add egg, milk, lemon juice and vanilla and mix until well blended.
Add mixture onto baked base
Pour filling mixture onto partially baked crust and spread evenly.
Sprinkle with reserved crumb mixture
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...