If you’re craving a dessert that brings together the cozy flavors of spiced apples and creamy cheesecake, all wrapped up in a wholesome, gluten-free bite, these Gluten Free Apple Cheesecake Bars are about to become your new favorite treat. Every layer is thoughtfully crafted: a nutty, tender crust, a luxuriously smooth cheesecake center, and a crown of cinnamon-kissed apples. Whether you’re celebrating fall or just want something sweet and satisfying, these bars deliver a comforting blend of textures and flavors—all without a hint of gluten. Trust me, you’ll want to make a double batch!
Ingredients You’ll Need
The beauty of these bars lies in their simple, honest ingredients. Each one is chosen to create the perfect balance of taste and texture, from the rich creaminess of the filling to the irresistible crunch of the crust and topping.
- Almond flour: Provides a nutty, tender base that’s naturally gluten free and full of flavor.
- Coconut flour: Adds a subtle sweetness and helps bind the crust for the perfect bite.
- Coconut sugar: Lends a deep, caramel-like sweetness to both the crust and apple topping.
- Salt: Just a pinch sharpens and balances all the sweet flavors.
- Melted coconut oil: Gives the crust a rich texture with a hint of tropical aroma.
- Maple syrup: Used in both the crust and filling for a warm, earthy sweetness.
- Cream cheese (softened): The star of the show, creating that classic tangy, creamy cheesecake layer.
- Greek yogurt: Lightens up the cheesecake and adds a subtle tang for complexity.
- Egg: Helps set the cheesecake filling so it slices beautifully.
- Vanilla extract: Infuses the bars with comforting, aromatic notes.
- Small apples (peeled, diced): Sweet, juicy apples bring freshness and texture to the top layer.
- Cinnamon: Warms up the apples with its unmistakable spice.
- Nutmeg: Adds a gentle, aromatic depth to the apple topping.
- Chopped pecans (optional): For a nutty crunch and a little extra flair.
How to Make Gluten Free Apple Cheesecake Bars
Step 1: Prep Your Pan and Preheat the Oven
Start by preheating your oven to 350°F. Take an 8×8-inch baking pan and line it with parchment paper, leaving a bit of overhang so you can easily lift out the bars later. This little trick makes for effortless slicing and serving!
Step 2: Mix Up the Crust
In a medium bowl, combine the almond flour, coconut flour, coconut sugar, and salt. Stir them together until well mixed. Next, pour in the melted coconut oil and 2 tablespoons of maple syrup. Give it all a good stir until the mixture resembles damp, crumbly sand. This blend will form a sturdy yet tender base for your Gluten Free Apple Cheesecake Bars.
Step 3: Press and Bake the Crust
Transfer the crust mixture to your prepared pan. Press it down evenly using your fingers or the bottom of a measuring cup, making sure you reach all the corners. Bake the crust for 10 minutes, just until it’s set and lightly golden. This step ensures your crust holds together under all that luscious filling!
Step 4: Whip Up the Cheesecake Filling
While the crust is baking, grab another bowl and blend the softened cream cheese, Greek yogurt, 1/4 cup maple syrup, egg, and vanilla extract. Beat everything together until the mixture is smooth and creamy—no lumps allowed! This layer adds that irresistible cheesecake richness to your bars.
Step 5: Toss the Apple Topping
In a separate bowl, add your diced apples. Sprinkle over the cinnamon, 1 tablespoon coconut sugar, nutmeg, and chopped pecans if you’re using them. Toss everything together until the apples are evenly coated in those cozy spices. The aroma alone will have you excited for dessert!
Step 6: Layer and Bake
Pour the creamy cheesecake filling over your partially baked crust, spreading it into an even layer. Gently scatter the spiced apple mixture over the top. Slide the pan back into the oven and bake for another 25 to 30 minutes, or until the center is just set. The apples will soften, the cheesecake will puff slightly, and the whole kitchen will smell incredible.
Step 7: Cool and Chill
Once baked, let the bars cool completely on a wire rack. Don’t rush this part—the flavors deepen as they cool! Once they’ve cooled down, transfer the pan to the fridge and let the bars chill for at least 2 hours. This makes them sliceable and gives you those perfectly clean layers that make Gluten Free Apple Cheesecake Bars so tempting.
How to Serve Gluten Free Apple Cheesecake Bars
Garnishes
A light dusting of powdered sugar or a delicate drizzle of warmed maple syrup can take these bars to the next level. For a special touch, add a dollop of whipped cream or a sprinkle of extra chopped pecans. The finishing flair makes these Gluten Free Apple Cheesecake Bars look as irresistible as they taste!
Side Dishes
Since these bars are rich and creamy, they pair beautifully with a cup of strong coffee or spiced chai tea. For a festive spread, serve them alongside a fruit salad or a platter of fresh berries. The light, juicy sides balance out the decadent cheesecake filling and spiced apples.
Creative Ways to Present
Try cutting the bars into bite-sized squares for a party tray, or stack a couple on a dessert plate with a swirl of caramel sauce. For a cozy fall brunch, present them on a rustic wooden board with cinnamon sticks and apple slices. However you serve them, these Gluten Free Apple Cheesecake Bars always steal the show!
Make Ahead and Storage
Storing Leftovers
Once chilled and cut, keep any leftover bars in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to four days, making them perfect for make-ahead treats or easy lunchbox desserts.
Freezing
If you want to save some for later, these bars freeze beautifully. Place individual bars on a baking sheet to freeze until solid, then transfer them to a zip-top bag or airtight container. They’ll keep for up to two months. Just thaw in the fridge overnight before serving.
Reheating
While Gluten Free Apple Cheesecake Bars are best enjoyed chilled, you can let them sit at room temperature for about 20 minutes for a softer bite. Avoid microwaving, as it can change the texture of the cheesecake layer.
FAQs
Can I use a different type Dessert
Absolutely! If you need a nut-free option, oat flour works well in place of almond flour and gives a slightly heartier taste. Just skip the pecans to keep it fully nut-free.
Which apples work best for these bars?
Firm, slightly tart apples like Granny Smith or Honeycrisp hold their shape and balance the sweetness of the cheesecake beautifully. Feel free to experiment with your favorite varieties!
Can I make Gluten Free Apple Cheesecake Bars dairy-free?
Yes, you can substitute a dairy-free cream cheese and yogurt alternative. Just keep in mind that the flavor and texture may change a bit, but they’ll still be tasty!
How do I know when the cheesecake layer is set?
The center should look mostly set but still jiggle slightly when you gently shake the pan. It will firm up as it chills for those perfect, creamy bites.
Can I double the recipe for a crowd?
Definitely! Double all the ingredients and use a 9×13-inch pan. You may need to add a few minutes to the baking time, so keep an eye on the center for doneness.
Final Thoughts
There’s something truly magical about the mix of creamy cheesecake and spiced apples in these Gluten Free Apple Cheesecake Bars. Whether you’re sharing them at a family gathering or treating yourself on a cozy night in, they’re sure to bring a smile to every bite. Give them a try—you might just find your new favorite fall dessert!
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Gluten Free Apple Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Gluten Free Apple Cheesecake Bars, a perfect blend of creamy cheesecake and spiced apple topping on a nutty almond and coconut flour crust. Ideal for fall baking and those seeking a delicious gluten-free dessert option.
Ingredients
Crust
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1/4 teaspoon salt
- 1/3 cup melted coconut oil
- 2 tablespoons maple syrup
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup Greek yogurt
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Apple Topping
- 2 small apples, peeled and diced
- 1 teaspoon cinnamon
- 1 tablespoon coconut sugar
- 1/4 teaspoon nutmeg
- 2 tablespoons chopped pecans (optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Make the crust: In a mixing bowl, combine the almond flour, coconut flour, coconut sugar, and salt. Stir in the melted coconut oil and 2 tablespoons of maple syrup until a crumbly dough forms. Press this mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes to set.
- Prepare cheesecake filling: While the crust is baking, blend together the softened cream cheese, Greek yogurt, 1/4 cup maple syrup, egg, and vanilla extract until the mixture is smooth and creamy.
- Prepare apple topping: In a separate bowl, toss the peeled and diced apples with cinnamon, 1 tablespoon of coconut sugar, nutmeg, and chopped pecans if using, ensuring the apples are evenly coated with the spices.
- Assemble and bake: Pour the cheesecake filling over the partially baked crust and spread evenly. Sprinkle the spiced apple mixture evenly over the cheesecake layer. Bake the assembled bars for 25 to 30 minutes, or until the center is just set and no longer jiggly.
- Cool and chill: Allow the bars to cool completely at room temperature. Then refrigerate them for at least 2 hours to firm up and enhance the flavors before slicing into 9 bars for serving.
Notes
- Substitute coconut sugar with brown sugar for a slightly different sweetness and flavor.
- Use unsalted butter instead of coconut oil for a richer crust if preferred.
- For a nut-free version, replace almond flour with oat flour and omit the pecans.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 11g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
