🫐 🍓 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!).

➡️ 📣 Be sure to check your email next Thursday!! I’ll be sending out information on an amazing pre-order bonus recipe pack for Make It Easy. I’ll also be giving subscribers here a bonus free recipe and the first look at the inside of the book!

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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.

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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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Autoimmune Disease Can Be Isolating. Let’s Create Community - Together

Join me on one of my 8 stops this September to celebrate community, health, and new friendship with others who get it. These evenings are different from any concert, comedy show, or even book signings you’ve attended in the past. They are transformative experiences that foster deep connections, inspire healing, and create a supportive community where everyone’s story matters. Plus we cook and have so much fun!

Here’s what you can look forward to:

• An intimate chat with a very special guest: Gain insights and inspiration from heartfelt conversations.

• Live cooking demo of new recipes: Watch and learn as I prepare delicious dishes from the book, and get tips to make them at home.

• Inspiring audience Q&A and testimonial time: Ask me anything, share your healing journey, and connect with others on the same path.

• Autographed copies of Make It Easy: all copies for purchase in the lobby will be personally signed by me before the event, in partnership with your local independent bookseller

Additionally, there’s a special VIP experience add-on in all cities that includes:

• Everything above plus early admittance to seats.

• An autographed copy of the cookbook: made out to you personally, and the opportunity to have any other copies of my books you have signed

• Intimate group hangout before the event: Spend quality time in a small group setting, sharing stories and getting to know each other.

• Photos and hugs!

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Favorite 4th of July (or just summer!) Treats

1. Homemade Ice Cream Sandwiches

2. Grain-Free Graham Crackers

3. Dole Whip Copycat

4. Brookies

5. Pound Cake (with Berries and Coconut Whipped Cream!)

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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!

Berry Lemon Cheesecake Bars

462KB ∙ PDF file

Download

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TOOLS

• 9x9 baking pan

• Food processor or electric hand mixer

• 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. 

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• 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 

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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 

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