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lemon cheesecake bars gluten-free #glutenfreerecipes www.healthygffamily.com
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4.75 from 4 votes

Lemon Cheesecake Bars

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert, Holidays, Cookies
Cuisine: Gluten-Free, Vegetarian
Servings: 16 bars
Author: Healthy Gluten-free Family


Cookie Base + Crumble Topping (same ingredients; you'll set aside 1 cup of it for the topping)

  • 1 1/2 cup gluten-free all purpose flour with xanthan gum I use GFJules - affiliate link
  • 1/2 cup butter or dairy free alternative softened
  • 1/2 cup brown sugar firmly packed
  • 3/4 cup chopped walnuts

Lemon Cheesecake Filling

  • 8 oz package cream cheese softened
  • 1/4 cup white sugar
  • 1 egg best if room temperature
  • 2 tablespoons milk
  • 2 tablespoons lemon juice
  • 1/2 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 (up to 1 1/4 cups) for topping, press remainder of flour mixture into lined 8" square baking pan. (1 1/4 cups will give you fuller topping, with 1 cup you will see some of the cream cheese layer peeking through)
    • 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.

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