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Gluten Free Apple Cheesecake Bars

A close-up of a single square of loopy whisk gluten free apple cheesecake bars with a thick apple topping.
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Make these comforting gluten free apple cheesecake bars. This recipe provides a simple, reliable method for a classic fall dessert that tastes like home.

Ingredients

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  • 1 1/2 cups gluten free all-purpose flour blend
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and diced
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, combine the gluten free all-purpose flour blend, brown sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press two-thirds of the crumb mixture evenly into the bottom of the prepared pan to form the crust. Reserve the remaining one-third for the topping.
  4. Bake the crust for 12 minutes. Remove from the oven and set aside while you prepare the filling.
  5. Prepare the cheesecake layer: In a separate bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth. Beat in the egg and vanilla extract until just combined. Do not overmix.
  6. Pour the cream cheese mixture evenly over the partially baked crust.
  7. Prepare the apple topping: In a small bowl, toss the diced apples with lemon juice, cinnamon, and nutmeg. Sprinkle the seasoned apples evenly over the cheesecake layer.
  8. Sprinkle the reserved one-third of the crumb mixture over the apples.
  9. Bake for 35 to 40 minutes, or until the edges are lightly golden and the center is mostly set. A slight jiggle in the very center is fine.
  10. Let the bars cool completely in the pan on a wire rack. Once cool, chill in the refrigerator for at least 2 hours before lifting out using the parchment overhang and cutting into squares.

Notes

  • For the best texture, use a good quality gluten free all-purpose flour blend that contains xanthan gum.
  • If you prefer a softer apple texture, you can microwave the diced apples with the spices for 1 minute before sprinkling them on top.
  • Chill the bars thoroughly before slicing; this prevents the cheesecake layer from smearing.

Nutrition

Find it online: https://cookingbycarla.com/loopy-whisk-gluten-free-apple-cheesecake-bars/