Gluten-Free Cheesecake Bars

This decadent dessert is surprisingly easy to make with the help of our gluten-free cookie mix. With its creamy, lemon-scented cheesecake topping and buttery brown sugar crust, it’s a treat you can happily serve to anyone in the crowd, gluten-free or not.

Prep
20 mins
Bake
30 to 40 mins
Total
50 mins
Yield
one 8” pan, sixteen 2” squares
Mix It Up
Gluten-Free Cheesecake Bars

Instructions

  1. Preheat the oven to 350°F. Grease an 8” square pan, line it with parchment, and grease the parchment.

  2. To make the crust: In a medium bowl, beat the cookie mix and butter until crumbly.

  3. Add the egg and water and beat until the mixture becomes a cohesive dough.

  4. Transfer the dough to the prepared pan. Evenly press it into the bottom of the pan; your wet fingers work well here.

  5. Bake the crust for 12 to 16 minutes, until it’s golden brown; remove it from the oven. Reduce the oven temperature to 325°F. 

  6. To make the filling: In a large bowl, mix the cream cheese and sugar at low speed until smooth and lump-free. Add the heavy or sour cream, eggs, vanilla, lemon zest, and juice, stirring until thoroughly combined. Pour the filling into the crust.

  7. To make the swirl: Place the berries and sugar in a small saucepan or microwave-safe bowl and cook, stirring occasionally, until the berries collapse and the sugar dissolves, about 5 minutes. Strain the mixture, reserving the sweetened juice and discarding the solids. 

  8. To add the swirl: Take 1/4 to 1/2 cup of the sweetened juice and pour it over the filling in lines about 1” apart. Use a table knife to swirl it into the filling. Save the remaining juice for serving or another use.

  9. Bake the bars for 30 to 40 minutes, until the filling is set at the edges but still wobbly in the center. A digital thermometer will read 180°F when inserted into the filling 1” in from the edge.

  10. Remove the bars from the oven and cool to room temperature; refrigerate until ready to serve.

  11. Store any leftover bars, well wrapped, in the refrigerator for up to a week; freeze for longer storage.