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Gluten-Free Lemon Cheesecake Bars

Embrace the delightful tang of spring with these Gluten-Free Lemon Cheesecake Bars! Made especially for those watching their sugar intake. These bars make it so you don't have to resist the zest of this creamy lemon cheesecake! Featuring a gluten-free base and a low sugar filling, they're perfect for anyone seeking a healthier dessert option that doesn't sacrifice flavor.
5 from 1 vote
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Servings: 9 bars
Author: Teri-Ann Carty
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

Equipment

Ingredients

Graham Cracker Crumb Crust Ingredients

  • 1½ cup graham crumbs
  • 1 tbsp ground flax
  • ½ scoop protein powder
  • ¼ cup hemp seeds
  • ½ tsp ground ginger
  • ¼ tsp salt
  • ¼ cup melted butter

Lemon Cream Cheese Filling Ingredients

  • 2 blocks cream cheese softened
  • 2 eggs room temp
  • ½ cup Greek yogurt room temp
  • ½ cup sugar
  • zest of one lemon
  • ¼ cup lemon juice
  • 1 tbsp vanilla
  • ¼ tsp salt

Greek Yogurt Whipped Cream Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 350d. Line 8x8 pan with parchment, leaving an overhang for easy removal.
  • Place graham crumbs in a bowl with remaining crust ingredients and stir to combine. It should hold together when pressed. Firmly press crust into the pan getting into the corners.
  • Bake for 10 minutes. Place on a wire rack to cool while you prepare the filling. Reduce heat of the oven to 325d.
  • Attach the paddle attachment and place room temperature cream cheese into the bowl of a standing mixer. Beat cream cheese until smooth. Scrape the paddle attachment and switch to the whisk. Add eggs and whisk until smooth.
  • Add remaining ingredients and whisk until batter is smooth and creamy. Scrape the bottom of the bowl with a rubber spatula to ensure everything is well mixed.
  • Pour onto the prepared crust. Lightly tap the pan on the counter to release any air bubbles.
  • Place in the oven and bake for 40-45 minutes until sides are set and the centre is still a little jiggly.
  • Let the cheesecake rest for 1 hour on a wire wrack at room temperature before wrapping with plastic wrap* and placing in the fridge to set for a minimum of 4 hours.
  • When ready to serve prepare whipped cream.
  • Place clean whisk attachment on stand mixer.
  • Add whipping cream to a clean bowl with maple syrup and vanilla. Whisk on high until stiff peaks form.
  • Add yogurt and whisk again until incorporated.
  • Slice bars into 9 even bars wiping your knife between cuts for a clean looking bar. Add a dollop of whipped cream on top and enjoy!

Notes

*These are my favourite graham crackers. I put the whole box into the bowl of a food processor and blend until the texture resembles sand.

I used these gluten free graham cracker crumbs - click here, and these!

If you don't want to use plastic wrap, use beeswax wrappers instead.

Nutrition

Serving: 1bar | Calories: 302kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 295mg | Potassium: 126mg | Fiber: 1g | Sugar: 18g | Vitamin A: 540IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.