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Gluten-Free Berry Cheesecake Bars

These gluten-free berry cheesecake bars feature a golden almond flour crust layered with a rich, creamy cheesecake filling and a burst of fresh berries on top. Naturally wheat-free and easy to make, they’re a delightful treat for gatherings or everyday indulgence. Enjoy a smooth, fruity dessert that’s guaranteed to please every guest.
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Course: Dessert
Cuisine: International
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups almond flour
  • 1/4 cup coconut oil melted
  • 2 tbsp maple syrup
  • 1/4 tsp salt
Filling
  • 2 blocks 8oz each cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
Topping
  • 1 cup mixed fresh berries strawberries, blueberries, raspberries

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons

Method
 

  1. Set your oven to 175°C (350°F) and line an 8x8-inch baking pan with parchment paper.
  2. In a mixing bowl, stir together the almond flour, melted coconut oil, maple syrup, and salt until the mixture resembles a crumbly dough. Press it firmly and evenly into the prepared pan. Bake for 10 minutes, then take it out to cool slightly.
  3. In another bowl, beat the cream cheese and sugar until soft and silky. Add the eggs one at a time, blending well after each. Mix in the vanilla extract and lemon juice until smooth.
  4. Pour the cheesecake mixture over the cooled crust, spreading it evenly.
  5. Bake for 25 to 30 minutes, or until the center is set but still has a gentle wobble. Remove from the oven and let it cool completely.
  6. Top with fresh berries, then refrigerate for at least 2 hours before slicing into bars.

Notes

Use full-fat cream cheese for best texture.
Substitute fresh berries with frozen, but drain excess liquid before adding.
Store bars in fridge for up to 4 days or freeze for longer storage.