🫐 🍓 Cheesecake Bars (GF / DF!)
🆓 for everyone + perfect for July 4th! 🍋🫐
I’m dropping into your email box EARLY this week instead of Thursday! These new bars need to set for 6 hours, and they’re perfect for your 4th of July Celebrations (or summer bbqs!).
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We had such a fun time in Disneyland last weekend honoring Aila’s 10th birthday. It was the first time we’d been back without kids for 17 years. ✨Fun fact - when we were in college, Disneyland would often be our evening date night after classes. We would also occasionally camp out to finish homework or study for a couple of hours in the lobby at the Grand Californian just for a change of scenery! I shared a little more about our trip and a really special encounter here on my Instagram page.
Dairy and Gluten Free Cheesecake Bars!
This recipe originated as little individual jars for an Instant Pot bonus PDF I released a few years ago. It then morphed into bars for my newest cookbook, Make It Easy. Ultimately, it got cut! While it's definitely easy, the water bath component made it feel a little too fussy for the "Make It Ahead Desserts" chapter. We also needed more room for an additional meal plan, so I omitted it from the book. Instead, I added berries, turned it into bars, omitted the water bath, and am releasing it here for subscribers only!
I’m giving you two different crust options, as well as two different cream cheese options so you can make this nut-free as well if needed.
Happy baking, friends!
xo
Danielle
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Here’s what you can look forward to:
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Favorite 4th of July (or just summer!) Treats
Pound Cake (with Berries and Coconut Whipped Cream!)
Lemon-Berry Cheesecake Bars
Servings 16 to 20
Download the printable recipe by tapping below, then come back here and continue to scroll down on this post to see all of my substitutions, shortcuts, and make ahead tips!
TOOLS
Parchment paper
Bowl and whisk
INGREDIENTS
Crust
8 ounces gluten-free graham crackers or grain-free honey crackers
1/3 cup plus 1 tablespoon melted ghee
2 tablespoons coconut sugar
Pinch sea salt
OR
Nut Free Shortbread Crust
3/4 cup coconut flour
1/2 cup arrowroot powder
1/2 cup palm shortening
1/4 cup maple sugar
1/4 cup honey
1⁄2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
2 eggs
Filling
2 (8-ounce) containers dairy-free cream cheese, room temperature
2 large eggs, room temperature
1/2 cup thick coconut cream
2/3 cup maple sugar
6 tablespoons raw, creamy honey
2 tablespoons arrowroot powder
Zest of 2 lemons
2 teaspoon fresh lemon juice (omit if using Miyokos)
Fresh berries, for topping
METHOD
Line a 9x9 baking dish with two strips of parchment paper placed in a cross pattern, with flaps hanging over the edges for easy removal. Preheat the oven to 350°F.
In a food processor, add the graham crackers and process until finely ground. Add the ghee, coconut sugar, and salt and process again until combined, about 30 seconds.
For the nut-free shortbread - combine the coconut flour, arrowroot powder, palm shortening, maple sugar, honey, vanilla, salt, and eggs in a bowl with an electric mixer or stand mixer until a smooth dough forms.
Press the dough of choice evenly into the bottom and slightly up the sides of the prepared baking dish. Bake for 12 minutes.
In a large bowl, whisk together the cream cheese, egg, coconut cream, maple sugar, honey, arrowroot, lemon zest, vanilla, and lemon juice until there are no visible lumps, being careful not to over beat to avoid air bubbles and a cracked surface.
Reduce oven to 325°F. Pour the cream cheese mixture over the slightly cooled crust. Return to the oven and bake for 40 to 45 minutes, or until the top of the cheesecakes is just set and golden but the very center is still slightly jiggly. It will continue to set up once chilled.
Place on wire rack to cool for 30 minutes, then refrigerate to set for at least 6 hours. Enjoy cold with fresh berries spread on top.
I like to place a second sheet of parchment over the dough and use a flat glass cup to press it evenly into the bottom and slightly up the sides of the pan.
Clean your knife every time you slice for clean slices.
I tested with both Miyoko’s brand and Kite Hill. They both worked wonderfully, but I prefer the clean ingredient list of Miyoko’s. It’s free of any gums or stabilizers, and I found it gave these a bit more of a sturdy custard once cooked.
Sub lactose-free cream cheese such as Green Valley Organics or Good Culture
Sub coconut oil or palm shortening for ghee in crust
Sub ghee or coconut oil for palm shortening
Sub coconut sugar for maple sugar
Sub lactose-free or dairy-free sour cream for coconut cream
MAKE IT AHEAD
Refrigerate, berries stored separately, 10 days
Freeze 6 months
PREP IT AHEAD
Freeze crust dough for 6 months. Refrigerate for 5 days
Refrigerate uncooked filling for 2 days
So so good!! I Made them the day before Fourth of July for the holiday and they were awesome! I’ve never made gluten-free dairy free cheesecake before so it was so nice to eat one of my favorite treats again!
By the way, did I miss the amount of vanilla on the ingredient list? It’s in the directions to add vanilla.
Yum can't wait to try this! When people have asked me over the years if there's anything I miss eating, I always say cheesecake!