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easy gluten-free cheesecake bar recipe
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Cheesecake Bars (GLUTEN-FREE)

Small batch cheesecake bar recipe made with gluten-free graham crackers
Course Dessert
Cuisine American
Keyword cheesecake, gluten-free, gluten-free desserts
Author Crystal


Graham cracker crust

  • 1 ¾ cup graham cracker crumbs gluten-free
  • 4 tbsp sugar
  • 5 tbsp butter melted

Cheesecake filling

  • 16 oz cream cheese room temperature
  • ½ cup sugar ultrafine pure cane sugar
  • 2 large eggs room temperature
  • ¼ cup sour cream
  • 1 tsp vanilla extract


Graham cracker crust

  • Cover an 8x8 square pan with parchment paper or aluminum foil.
  • Crush graham crackers in a food processor into fine crumbs.
  • Mix in melted butter and sugar until well combined.
  • Press graham cracker mixture into prepared pan.

Cheesecake layer

  • Combine cream cheese and ultrafine pure cane sugar (Baker's Sugar) in a stand mixer or use a handheld mixer. Cream together for 2-3 minutes or until light and fluffy.
  • Mix in eggs, sour cream, and vanilla until well combined.
  • Pour over prepared graham cracker crust; spread into an even layer.
  • Bake for 40-45 minutes. Allow the cheesecake to cool on a cooling rack for 30 minutes. Refrigerate for at least 6 hours, preferably overnight.
  • Remove cheesecake from pan by lifting excess parchment paper. Cut into bars and top with berry pie filling, chocolate, caramel, or whipped cream.


Serving: 9g