Gluten Free Berry Cheesecake Bars with Pie Crust

This delightful recipe for gluten free cheesecake bars will surely please your guests no matter if they eat gluten free or not. Use your favorite berries.

Gluten Free Berry Cheesecake Bars with Pie Crust


Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Makes thirty-six 1 x 3-1/4-inch bars

Gluten Free Berry Cheesecake Bars with Pie Crust

A scrumptious gluten free cheesecake bars recipe using your favorite berries and a heavenly dough used for both crust and topping. Use vanilla or almond extract in filling.


    For the Crust and Topping:
  • 1-1/2 cups (3 sticks) + 2 tablespoons cold unsalted butter, cut into pieces
  • 1 cup granulated light brown sugar
  • 3 cups All-Purpose Flour Blend (page _)
  • 1/2 teaspoon salt
  • For the Filling:
  • 12 ounces (1-1/2 packages) gluten-free cream cheese, at room temperature
  • 6 tablespoons granulated sugar
  • 3/4 teaspoon pure vanilla or almond extract
  • 2 extra-large eggs or 2-1/2 large, at room temperature
  • 3 cups fresh, firm blackberries or raspberries, rinsed and drained thoroughly


    To Make the Crust:
  1. Preheat the oven to 375°F. Line a 13 x 9-inch baking dish with parchment paper or generously oil. Set aside.
  2. In the bowl of your food processor, pulse butter, sugar, flour, and salt just until blended. (For flaky crust, leave small pieces of butter showing.)
  3. Transfer half of the dough to the prepared baking dish and distribute evenly on the bottom and partway up the sides.
  4. Bake for 15 minutes or until golden brown. Transfer to a wire rack to cool.
  5. To Make the Berry Filling:
  6. While the crust is baking, in the large bowl of your mixer, cream together the cream cheese and sugar on medium speed until smooth. Add the vanilla and the eggs, one at a time, mixing after each addition. Scrape the bowl as needed. Pour the mixture into the crust. Tap the pan on the counter several times to allow the air bubbles to rise and pop.
  7. To Assemble the Bars:
  8. Distribute the berries evenly on top of the filling.
  9. Using a pastry cutter or 2 knives, cut the remaining dough until crumbs form. Crumble over and press lightly into the berries and filling. Bake 45 - 55 minutes or until lightly golden brown.
  10. Transfer dish to a wire rack to cool completely.
  11. Once cooled, slice into 3 x 3-1/4-inch squares. Then cut into three separate slices.
  12. Store covered in the refrigerator for up to three days, but best served immediately. The crust softens the longer you store it. For best results freeze individually sliced bars and thaw to room temperature before serving.

7 Replies to “Gluten Free Berry Cheesecake Bars with Pie Crust”

  1. Is it possible to make this recipe without eggs. My wife is allergic to eggs, soy, peanuts and dairy. Any suggestions appreciated. Thanks!

  2. Facebook Comment – August 17, 2014,

    “Saw this post today and went right out to pick blackberries. It’s cooling now, and the edge I snuck was amazing!”


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