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Gluten Free Carrot Cake Cheesecake Bars

Create the perfect gluten free cheesecake dessert when you make these gluten free carrot cake cheesecake bars.

Course Dessert
Cuisine gluten free
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 people


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


  • 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


  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 8x8 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 8x8 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.