Gluten Free Apple Cheesecake Bars

These gluten-free apple cheesecake bars are a delightful combination of rich, creamy cheesecake and the warm, sweet flavors of cinnamon apples. With a gluten-free graham cracker crust, they offer the perfect balance of texture and taste, making them an ideal dessert for fall or any occasion when you’re craving something indulgent yet gluten-free.

Why You’ll Love This Recipe

I absolutely love how these gluten-free apple cheesecake bars come together. They feature a buttery graham cracker crust, a velvety cheesecake filling, and a cinnamon-spiced apple topping that is just the right amount of sweet. The texture is amazing—the crust is crisp, the cheesecake is smooth, and the apples are tender with a caramelized finish. Plus, they’re simple to make and perfect for anyone who follows a gluten-free diet. Whether I’m serving them at a gathering or enjoying them by myself, these bars are always a hit.

Ingredients

For the crust:

1 1/2 cups gluten-free graham cracker crumbs (or gluten-free cookie crumbs)

1/4 cup melted butter

1/4 cup sugar

For the cheesecake filling:

16 oz (2 cups) cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1 tablespoon all-purpose gluten-free flour (or cornstarch)

For the apple topping:

2 medium apples, peeled, cored, and thinly sliced

2 tablespoons butter

1 teaspoon cinnamon

2 tablespoons brown sugar

1 tablespoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust:

Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.

In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar. Mix until everything is well combined.

Press the mixture into the bottom of the prepared pan to form an even crust layer.

Bake for 8-10 minutes, or until the crust is golden and set. Let it cool while preparing the filling.

Make the cheesecake filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the vanilla extract, eggs, sour cream, and gluten-free flour. Beat until fully combined.

Pour the cheesecake filling over the cooled crust and smooth it into an even layer.

Bake for 25-30 minutes, or until the center is just set (it should still jiggle slightly when tapped). Allow the cheesecake to cool to room temperature.

Prepare the apple topping:

While the cheesecake is cooling, melt the butter in a skillet over medium heat.

Add the apple slices, brown sugar, cinnamon, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples are softened and caramelized.

Remove from heat and let the apples cool slightly.

Assemble the bars:

Once the cheesecake has cooled, top it with the caramelized apple slices.

Place the bars in the fridge for at least 2 hours (or overnight) to set completely.

Serve:

Slice into bars and enjoy the creamy, apple-filled goodness!

Servings and Timing

Prep time: 15 minutes

Cooking time: 40 minutes

Total time: 2 hours 30 minutes (includes chilling time)

Servings: 9 bars

Calories per serving: 290 kcal (varies with ingredients used)

Variations

Apple Substitutes: If apples aren’t in season, I sometimes swap them for pears or peaches. They’re just as delicious, and the caramelized topping still works wonders.

Dairy-Free Version: To make these bars dairy-free, use dairy-free cream cheese, a plant-based butter substitute, and coconut or almond milk in place of sour cream.

Nut Crust: For a nutty twist, I’ll sometimes use crushed gluten-free almonds or pecans instead of graham crackers. It adds a nice crunch and depth to the flavor.

Storage/Reheating

Storage: I like to store these bars in an airtight container in the refrigerator for up to 3-4 days. The cheesecake stays creamy, and the apple topping retains its sweetness.

Reheating: These bars are best served chilled, but if you want to warm them slightly, I suggest microwaving them for 10-15 seconds. Just be careful not to overheat and ruin the texture.

Related Recipes:

• Perfect Chewy Gluten Free Pumpkin Cookies
• Apple Pie Bars
• No-Bake Apple Pie Cheesecake

FAQs

Can I make these apple cheesecake bars ahead of time?

Yes! In fact, they need at least 2 hours in the fridge to set, so I often make them the night before. The flavors only get better with time.

Can I use a different type of flour in the cheesecake filling?

Yes! You can use cornstarch instead of gluten-free flour. Both options work well to ensure the filling is smooth and creamy.

Can I use store-bought gluten-free graham cracker crumbs?

Absolutely! If you’re short on time or don’t want to make the crumbs yourself, store-bought gluten-free graham cracker crumbs are a great option.

How do I know when the cheesecake filling is done baking?

The cheesecake is done when the edges are set but the center still jiggles slightly. It will continue to firm up as it cools.

Can I freeze these cheesecake bars?

Yes! I sometimes freeze them for up to 2 months. Just wrap them tightly in plastic wrap and foil before freezing. Thaw them overnight in the fridge when ready to enjoy.

Conclusion

These gluten-free apple cheesecake bars are everything I love about fall—comforting, sweet, and packed with delicious flavors. The combination of the creamy cheesecake, spiced apple topping, and buttery crust is truly irresistible. Plus, they’re easy to make and perfect for sharing or indulging in a solo treat. Whether you’re gluten-free or not, these bars are sure to become a favorite!

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