Gluten Free Carrot Cake Cheesecake Bars
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Gluten Free Carrot Cake Cheesecake Bars are the perfect Easter, spring or even Thanksgiving cheesecake dessert! This dessert bar is a delicious combination of carrot cake and cheesecake all in one! With a 1-to-1 gluten free flour, they are easy and simple to make as well!
Cheesecake bars are one of those desserts that are impossible to resist. This combination of delicious carrot cake and flavors of a classic cheesecake recipe create a dessert that is perfect for any holiday or when your sweet tooth has a craving.
Gluten free baking can sometimes be a challenge and it is something I shied away from until I discovered 1-to-1 gluten free flour. It takes all the guess work out of baking gluten free desserts since it perfectly formulated for baked goods and works as a 1-to-1 replacement for traditional flour.
Why You’ll Love This Carrot Cake Bar Recipe
- This recipe gives you all the flavors of carrot cake and cheesecake in delicious dessert bar.
- Gluten free made easy with 1 to 1 baking flour. You can substitute regular all-purpose flour if you don’t want the recipe to be gluten free.
- These are great the 1-2 days after they are baked so they are a perfect make ahead dessert recipe.
Dessert Bar Recipe Tips
- One of the key things to remember when making these cheesecake bars is to bring your ingredients to room temperature. That allows everything to mix better and results in an overall better quality carrot cheesecake.
- Combine your dry ingredients for the cake portion separate from the wet ingredients. Then, incorporate them together.
- Freshly shredded carrots will work better than the pre-shredded versions in this recipe.
Carrot Cake Cheesecake Bar Ingredients
Carrot Cake
- 1-to-1 Gluten Free Flour: If you don’t want/need this to be gluten free, you cab use regular all-purpose flour here.
- Spices and Seasonings: Salt, cinnamon, and nutmeg.
- Baking Powder and Baking Soda
- Butter
- Brown Sugar
- Eggs
- Shredded Carrots
- Walnuts: You can easily substitute pecans here, if preferred.
Cheesecake
- Cream Cheese: Full fat cream cheese works best but you can substitute with the 1/3 less fat variety. I do not recommend using nonfat.
- Sour Cream
- Sugar
- Eggs
Crumble Topping:
- 1-to-1 Gluten Free Flour
- Oats: I used gluten free, old fashioned rolled oats. Any rolled oat will work but do not use quick oats.
- Sugar: The topping uses a combination of brown sugar and granulated sugar.
- Cinnamon
- Butter: I use salted butter for the topping.
Essential Items for This Recipe
- Mixing bowls
- Whisk
- 8×8 Baking dish
No one will ever guess that these delicious cheesecake bars are gluten free but everyone will be begging for the recipe! I took some to my office the day after I made them and everyone was instantly in love. I know my friends will be excited to discover a delicious gluten free cheesecake option too.
More Amazing Cheesecake Recipes
If you loved these cheesecake bars, be sure to check out these other great Thanksgiving cheesecake ideas:
- No Bake Turtle Cheesecake
- Keto Triple Chocolate Cheesecake
- Chocolate Cannoli Cheesecake Mousse Torte
- Cookie Butter Cheesecake Bars
- Mini Pumpkin Cheesecakes
Gluten Free Carrot Cake Cheesecake Bars
Ingredients
Carrot Cake:
- 1 cup Bob’s Red Mill 1-to-1 Gluten Free Flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped walnuts
Cheesecake:
- 16 ounces cream cheese, room temperature
- 1/4 cup sour cream, room temperature
- 1/2 cup sugar
- 2 large eggs, room temperature
Crumble Topping:
- 1/2 cup Bob’s Red Mill 1-to-1 Gluten Free Flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 2 Tablespoons sugar
- 1/4 teaspoon cinnamon
- 1/4 cup + 1 Tbsp butter, softened
Instructions
- Preheat oven to 350 degrees.
For the Carrot Cake
- In a large bowl, combine 1 cup flour, baking powder, baking soda, salt, cinnamon, and nutmeg.1 cup Bob’s Red Mill 1-to-1 Gluten Free Flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ground nutmeg
- In a medium bowl, whisk together butter, brown sugar and eggs. Fold into flour mixture. Stir in carrots and walnuts. Spread into bottom of ungreased 8×8 baking dish. Set aside.1/2 cup butter,, 1/2 cup brown sugar, 2 large eggs, 1 cup shredded carrots, 1/2 cup chopped walnuts
For the Cheesecake
- Beat together cream cheese, sour cream, 1/2 cup sugar until smooth. Beat in eggs, one at a time, until smooth. Pour mixture over cake batter in 8×8 baking dish.16 ounces cream cheese,, 1/4 cup sour cream,, 1/2 cup sugar, 2 large eggs,
For the Topping
- In a small bowl, mix together 1/2 cup Bob's Red Mill 1-to-1 Gluten Free Flour, oats, 1/4 cup brown sugar, granulated sugar, cinnamon and butter until it forms a crumbly mixture. Spread over cream cheese layer.1/2 cup Bob’s Red Mill 1-to-1 Gluten Free Flour, 1/4 cup rolled oats, 1/4 cup brown sugar, 2 Tablespoons sugar, 1/4 teaspoon cinnamon, 1/4 cup + 1 Tbsp butter,
- Bake in preheated oven for 50-55 minutes or until cheesecake is set. Remove from oven and cool for 30 minutes. Transfer to refrigerator and cool completely.
Notes
- Carrot cake cheesecake bars can be stored in the refrigerator for up to a week.
Nutrition
