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Gluten-Free Carrot Cake Cheesecake Bars — finished gluten-free recipe
Emma Collins

Gluten-Free Carrot Cake Cheesecake Bars

Make gluten-free carrot cake cheesecake bars with a marbled vanilla filling. Includes mixing, swirling, doneness checks and storage.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 12 bars
Ingredients Method Notes

Ingredients
  

Carrot cake batter
  • 175 g light brown sugar
  • 110 g neutral oil
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 220 g plain gluten-free flour blend
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp xanthan gum; omit if already in the blend
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 225 g peeled coarsely grated carrots
Cheesecake mixture
  • 340 g full-fat cream cheese room temperature
  • 45 g full-fat plain or Greek yogurt room temperature
  • 75 g granulated sugar
  • 10 g cornstarch
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp vanilla extract

Method
 

  1. Heat a conventional oven to 350°F / 180°C, with the rack just below center. Line a 9-inch square pan with parchment handles.
  2. Whisk brown sugar, oil, three eggs and vanilla. Combine flour, raising agents, xanthan, salt and spices separately, then stir into the wet mixture. Fold in the coarsely grated carrots.
  3. For the cheesecake, stir cream cheese and yogurt smooth without whipping. Mix sugar with cornstarch and stir in, then add the egg, yolk and vanilla. Keep the mixture smooth rather than foamy.
  4. Place about one-third of the carrot batter in the center of the pan and add about one-third of the cheesecake over it. Continue alternating smaller amounts until both are used. Swirl with a skewer reaching through to the bottom, then tap the pan gently to level.
  5. Bake 40–45 minutes, until the middle has only a slight wobble and a tester carries no raw carrot cake batter. A little cheesecake on the tester is expected. Surface cracks may appear where the mixtures meet.
  6. Cool completely in the pan. Lift out and cut into twelve bars, serving at room temperature or chilled.

Notes

Cool completely before cutting; refrigerate for firmer slices if preferred.
Refrigerate in an airtight container for 3–4 days.
Contains: Egg and milk. Check the flour blend.
Use the specified flour and binder amounts. Check packaged ingredient labels and avoid gluten cross-contact.