Gluten-Free Peach Cheesecake Bars

These gluten-free peach cheesecake bars use one cinnamon shortbread dough for both the crust and crumble. The base is baked first so it has a chance to set before the cheesecake and fruit go on. The finished bar should show distinct layers when it is cold.

Jump to recipe

Reserve the crumble portion early

Separate one-third of the dough for the topping before pressing the rest into the pan. Press the base into an even layer, paying attention to the corners. A warm, prebaked crust is ready for the filling; it does not need to become completely cold.

Mix the filling gently

Bring the dairy and eggs to room temperature so they combine smoothly without extended beating. Stir rather than whip. An airy cheesecake mixture can puff more in the oven, making the final texture less even. Keep the fruit layer free of excess juice from its mixing bowl.

Chilling is part of the method

A hot cheesecake bar cannot be judged by how neatly it cuts. Bake until only a slight wobble remains, cool fully in the pan and then refrigerate. At least two hours is necessary, with overnight giving a more convenient slicing window. Use a clean knife for each cut.

Gluten-free ingredient checks

Weigh the flour and use a plain gluten-free blend rather than swapping in a single nut or coconut flour. Omit the listed xanthan only where the ingredient line says to do so. Check the labels on baking powder, chocolate, spices and other packaged ingredients, and use clean tools and surfaces to avoid cross-contact.

For label guidance, read the FDA explanation of gluten-free food labeling. Contains: Almond, egg and milk.

Serving and storage

Keep in a sealed container in the refrigerator for 3–4 days.

For another baking project, try our gluten-free pumpkin roll, or browse the DayTasty recipe collection.

Emma Collins

Gluten-Free Peach Cheesecake Bars

These gluten-free peach cheesecake bars use one cinnamon shortbread dough for both the crust and crumble.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Servings: 16 bars

Ingredients Method Notes

Ingredients

  

Shortbread base and crumble

• 140 g unsalted butter softened
• 125 g light brown sugar
• 1 tsp vanilla extract
• 240 g plain gluten-free flour blend
• 65 g almond flour
• 1 tsp cinnamon
• 1/2 tsp xanthan gum; omit if already in the blend
• 1/4 tsp salt

Cheesecake

• 450 g full-fat cream cheese room temperature
• 60 g full-fat plain or Greek yogurt room temperature
• 100 g granulated sugar
• 10 g cornstarch
• 2 large eggs room temperature
• 2 tsp vanilla extract

Peaches

• 600 g fresh firm-ripe peaches pitted and sliced 1/2 inch thick
• 25 g granulated sugar
• 8 g cornstarch
• 1/4 tsp cinnamon

Method

 

1. Heat a conventional oven to 350°F / 180°C. Line a 9-inch / 23 cm square pan with parchment handles.
2. Mix butter, brown sugar and vanilla without whipping. Combine flour, almond flour, cinnamon, xanthan and salt, then work into the butter mixture to form a dough. Press two-thirds, about 380 g, into the pan. Reserve the rest for the top.
3. Bake the crust about 20 minutes, until golden. Let it cool until warm, keeping the oven on.
4. Stir cream cheese and yogurt until smooth. Combine sugar and cornstarch, then mix them in. Stir in eggs and vanilla without beating in air.
5. Toss peaches with sugar, cornstarch and cinnamon. Spread cheesecake over the warm base, arrange peaches over it without any pooled juice, then crumble the reserved dough on top.
6. Bake 40–45 minutes, until the topping is golden and the filling has only a small, gentle wobble. Cool completely in the pan. Refrigerate at least 2 hours, preferably overnight, before lifting and cutting into 16 bars.

Notes

Cool completely, then refrigerate at least 2 hours, preferably overnight
Keep in a sealed container in the refrigerator for 3–4 days.
Contains: Almond, egg and milk.
Weigh flour. Check labels and prevent gluten cross-contact.