There’s just something about lemon desserts that screams comfort and freshness. Growing up, my mom would make lemon bars every spring when lemons were in season, and the kitchen would smell like sunshine. These lemon cheesecake bars are my spin on that tradition, but with a gluten-free twist to keep things light, zesty, and accessible for everyone.
They’re creamy, tangy, and the perfect balance of sweet and tart—an absolute hit for family get-togethers or just a personal indulgence.
Tips & Variations
- Crust Alternatives: Swap almond flour with gluten-free oat flour if you prefer a nuttier flavor.
- Dairy-Free: Use vegan cream cheese and coconut yogurt.
- Extra Tang: For an added citrus kick, mix some lime or orange zest into the filling.
- Sweetener Options: Replace coconut sugar with honey or maple syrup in the crust for a unique twist.
Presentation & Serving Suggestions
Serve these bars chilled for maximum creaminess. They pair beautifully with a cup of chamomile tea or iced green tea on a warm day. For a fancier touch, add a dollop of whipped cream or a drizzle of white chocolate.
Lemon Cheesecake Bars (Gluten-Free)
- Total Time: 55 minutes
- Yield: 12 bars 1x
- Diet: Gluten Free
Description
Creamy, tangy, and irresistibly fresh, these gluten-free lemon cheesecake bars are a sunny twist on a classic dessert. Perfect for any occasion!
Ingredients
Crust:
- 1 ½ cups almond flour
- ¼ cup coconut sugar
- ½ cup unsalted butter, melted
- Pinch of salt
Filling:
- 2 cups cream cheese (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup plain Greek yogurt
- Zest of 2 lemons
- ½ cup fresh lemon juice (about 3–4 lemons)
- 1 tsp vanilla extract
Optional Toppings:
- Powdered sugar for dusting
- Fresh lemon zest or curls
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting some overhang on the sides for easy lifting.
- Make the Crust: In a mixing bowl, combine almond flour, coconut sugar, melted butter, and a pinch of salt. Stir until it resembles wet sand. Press the mixture firmly and evenly into the prepared pan. Bake for 10 minutes or until lightly golden. Let it cool while preparing the filling.
- Prepare the Filling: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in Greek yogurt, lemon zest, lemon juice, and vanilla extract. Mix until just combined; don’t overbeat.
- Assemble and Bake: Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 25–30 minutes, or until the center is set but still slightly jiggly.
- Cool and Chill: Allow the bars to cool to room temperature, then refrigerate for at least 2 hours (overnight is even better) before slicing.
- Slice and Serve: Lift the bars out of the pan using the parchment paper. Slice into squares or rectangles, dust with powdered sugar if desired, and garnish with lemon zest.
Notes
Keep refrigerated for up to 5 days in an airtight container. Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 12g
- Sodium: 135mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
