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Gluten-Free Cheesecake Bars Recipe

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★★★★★

5 from 144 reviews

These Gluten-Free Cheesecake Bars offer a creamy and rich dessert perfect for those avoiding gluten. Featuring a crunchy gluten-free graham cracker crust and a smooth, luscious cheesecake filling, these bars are easy to make and bake in a single pan. They provide a delightful treat for any occasion, combining classic flavors with gluten-free ingredients suitable for a wide audience.

Ingredients

Scale

Graham Cracker Crust

  • 1½ cups gluten-free graham cracker crumbs (about one 5.6oz box Schar Gluten-Free Honeygrams, finely ground)
  • 2 tablespoons sugar
  • 3 tablespoons butter or dairy-free butter, melted

Cheesecake Layer

  • 2 (8 oz) bars cream cheese or dairy-free cream cheese, room temperature
  • ½ cup sugar
  • 2 large eggs, room temperature
  • 6 tablespoons milk of choice (1% or 2% milk works well)
  • 1½ teaspoons vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, ensuring the parchment hangs over the edges for easy lifting or is tucked in securely.
  2. Make the Graham Cracker Crust: In a small bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Mix until the mixture is well combined and moist. Press this mixture evenly into the bottom of the prepared baking pan to form the crust.
  3. Bake the Crust: Bake the crust in the preheated oven for 8 minutes. Remove from oven and set aside to cool slightly while you prepare the cheesecake layer.
  4. Prepare Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the cream cheese and sugar together until very smooth. Add the eggs one at a time, mixing well after each addition. Then add the milk and vanilla extract, mixing until the batter is smooth and well combined, about 1-2 minutes.
  5. Assemble and Bake: Pour the cheesecake mixture over the warm crust in the baking pan. Use a spatula to smooth the top evenly. Be careful as the pan will still be hot. Bake for 30 minutes, then cover the pan loosely with foil and bake for an additional 10 minutes. The filling should jiggle slightly when you gently shake the pan, indicating it’s set but still creamy.
  6. Cool and Chill: Allow the cheesecake bars to cool completely in the pan on a wire rack. Once cooled, cover loosely with wax paper and refrigerate for about 2 hours or until firm.
  7. Slice and Serve: Use the parchment overhang to gently lift the cheesecake bars out of the pan. Pull the parchment away from the sides, then cut into 16 squares. Enjoy your delicious gluten-free cheesecake bars!
  8. Storage: Store leftover bars covered in the refrigerator for several days to maintain freshness.

Notes

  • For best texture, use room temperature cream cheese and eggs to ensure a smooth batter.
  • Use parchment paper for easy removal and clean edges when slicing the bars.
  • If using dairy-free ingredients, ensure they are suitable for your dietary preferences.
  • Allow cheesecake bars to chill fully before slicing to prevent cracking or crumbling.
  • You can substitute milk with any non-dairy milk of your choice to keep it dairy-free.

Keywords: gluten-free cheesecake bars, gluten-free desserts, cheesecake recipe, easy dessert bars, gluten-free snack, creamy cheesecake

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