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
Scale
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
