These gluten-free Apple Cheesecake Crumble Bars have all the flavour of apple crumble in an easy-to-eat bar! Caramel apple cheesecake bars have a shortbread base layered with cheesecake, apples and a crumble topping. Drizzle with sauce for a delicious dessert!
Apple Cheesecake Crumble Bars start with a shortbread crust made with a winning combination of almond flour and oat flour, a cheesecake layer, and they're topped with diced cinnamon apples and a crumble topping. Drizzle with caramel sauce for extra yumminess!
❤️ Why you'll love this recipe
- A streamlined recipe! This apple bar recipe uses the same mixture for both the base and the crumble topping.
- You can easily transform them into a caramel apple cheesecake bar with a quick drizzle of store-bought or homemade caramel sauce!
- These bars use the same shortbread-style base as these festive Apple Pomegranate Crumble Bars and these Gluten-Free Peach Crumble Bars but they have an extra layer of cheesecake, making them ideal for a decadent dessert.
You'll find a complete list of ingredients with amounts in the recipe card below. Here are a few notes.
apples: you can use any variety. Using a tart apple like a Granny Smith will give that sweet and tart contrast we love. I use a sweet Gala variety so that I can use a minimal amount of sweetener.
almond flour: use finely ground almond flour, usually available in the baking section of your supermarket, or at Costco.
oat flour: grind rolled oats, also known as old-fashioned oats, in a blender to make oat flour.
cream cheese: use the brick style, not the spreadable variety.
sweetener: you can use sugar or Monkfruit 0-calorie sweetener in this recipe.
The recipe card below contains detailed instructions and tips. Here's a quick overview of what you'll do to make these gluten-free apple cheesecake crumble bars.
- Start by combining the dry ingredients to make the base or crust.
- Press firmly into a lined pan, remembering to reserve one cup of the mixture to use as the crumble topping. Bake the crust.
- Meanwhile, use an electric mixer to combine the cheesecake filling. Make sure to use softened cream cheese to avoid a lumpy filling!
- Spread the cheesecake filling over the slightly cooled crust.
- Finely dice the apples, then toss with lemon juice, sweetener and spices.
- Spread the apple filling over the cheesecake layer.
- Sprinkle the remaining cup of the crust mixture over top to form the crumble topping. Bake until topping is golden brown. Chill before slicing into bars.
- Drizzle with caramel sauce for a delicious dessert--certainly optional, but good!
👍🏼 Elaine's Tips
- Be sure to line the pan and grease the sides to allow for easy removal.
- Remember to bring the cream cheese to room temperature to avoid a lumpy cheesecake filling. An easy way to speed up this process is to remove it from its packaging, cut it into cubes, spread it on a plate and let it sit for 20 minutes or so. For other methods, check this post, How to quickly bring cream cheese to room temperature.
- Use the base of a drinking glass to press the base firmly into the pan before baking. Remember to save one cup of the crust mixture to use for the crumble topping.
- If you try to slice these bars while still warm, they may be too crumbly. Chill in the refrigerator first for best results.
- Adding caramel sauce is optional, but very good! The bars are still delicious without it. If you are going to use it, add it just before serving to prevent the bars from becoming soggy.
🥶Storage and Freezing Instructions
Store these apple crumble bars in the fridge for a day or two. For longer storage, freeze in an airtight container for up to three months.
🗒 More gluten-free dessert recipes
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Apple Cheesecake Crumble Bars - Gluten Free
Crust and Crumble Topping
- 8 ounces cream cheese, brick style
- ¼ cup granulated sugar, or Monkfruit sweetener
- 1 large egg
- 1 teaspoon pure vanilla extract
Crust and Crumble Topping
- Preheat oven to 350°F. Line an 8-inch square pan with parchment paper, leaving an overhang on two sides. Grease the other two sides of the pan with a small amount of butter or coconut oil.
- In a medium bowl, combine the ingredients for the crust, stirring until well mixed. Reserve 1 cup of the mixture and set it aside to use for the crumble topping. Press the remaining mixture evenly into the baking pan, using your fingers or the base of a drinking glass. Bake for 14 - 15 minutes or until slightly puffed and golden. Cool while preparing the filling and apples.
- Using an electric mixer, beat softened cream cheese with sugar, egg and vanilla extract until very smooth.
- Spread the filling evenly over the slightly cooled crust.
- Finely dice the apples so that the bars will be easy to slice (and eat!) Transfer them to a bowl and toss with lemon juice, brown sugar, cinnamon and nutmeg.
- Arrange them on top of the cheesecake layer.
- Finally, sprinkle the reserved crumble topping over the apples. Bake at 350°F. for 40 - 45 minutes.
- Remove from the oven and let cool completely before slicing. Drizzle with caramel sauce for an extra delicious treat!