I am so excited to work with Bob’s Red Mill to bring you this perfect recipe for spring baking! While this post is sponsored, all thoughts and opinions are my own.

Gluten Free Carrot Cake Cheesecake Bars are the perfect Easter or Spring dessert! This cake 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!

Spring is definitely here in our little corner of VA. It has dreaming of Easter and all the yummy spring goodies. For us, carrot cake is the quintessential spring dessert but I also just can’t get enough cheesecake. So, for our Easter meal, I will be making these amazing gluten free carrot cake cheesecake cars. 

Gluten free baking can sometimes be a challenge and it is something I shied away from until I found Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It takes all the guess work out of baking gluten free treats since it perfectly formulated for baked goods and works as a 1-to-1 replacement for traditional flour. Talk about an easy way to meet the needs of gluten free friends and family!

Ingredients for Gluten Free Carrot Cake Cheesecake Bars:

Carrot Cake:
1 cup Bob’s Red Mill 1-to-1 Gluten Free Flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp 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 oz 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 oats
1/4 cup brown sugar
2 Tbsp sugar
1/4 tsp cinnamon
1/4 cup + 1 Tbsp butter, softened

Let’s Make It:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine 1 cup flour, baking powder, baking soda, salt, cinnamon, and 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.

3. 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.

4. 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, cinnamon and butter until it forms a crumbly mixture. Spread over cream cheese layer.

5. 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.

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 I will be making them a bunch more as we move further into spring!

What are your favorite spring flavors? Have you tried replacing your regular flour with a gluten free version? With Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, there is no guesswork to making the substitutions and your recipes will come out perfectly!

If you loved this cheesecake recipe, check out these:

• No Bake Turtle Cheesecake
• Texas Sheet Cake Whoopie Pies
• https://thecrumbykitchen.com/chocolate-cannoli-cheesecake-mousse-torte/

What you’ll need for this recipe:

• Mixing bowl
• Whisk
• Baking dish

This is a sponsored post written by me on behalf of Bob’s Red Mill.