Gluten Free Cheesecake Bars


Cheesecake Crumb Bars


This is adapted from a recipe from Carolyn Ketchum. She has a great blog, All Day I dream about Food and a new cookbook coming out, link below. I’ve switched up the recipe a bit and it’s easy to make and delicious as well.



Crumb crust:


1 ¼ cups organic Almond Flour

½ pecans chopped

½ cup Non-GMO Erythritol, Swerve or Organic Sugar

1 tsp organic cinnamon

¼ tsp Celtic or Sea Salt

½ organic butter, melted




12 oz organic Cream Cheese, Softened

¼ cup organic sour cream

2 large eggs, pastured and organic

½ cup Non-GMO Erythritol, Swerve or Organic Sugar

½ tsp organic vanilla extract (we have a great recipe on site)



In a medium bowl, mix together almond flour, pecans, ½ cup sweetener, cinnamon and salt. Then mix in melted butter until it looks like course crumbs.


Press half of the crumbs into a 8×8 greased pan. Bake at 325° degrees F for 10 minutes. Take out of the oven (leave the oven on for the rest)




In a food processer or mixer (I use my food processor with the S blade) process cream cheese until smooth. Add sour cream and process again. Then add eggs, process again. Finally add ½ cup sweetener of choice and vanilla extract. Process until everything is combined.


Pour filling over crumb crush and sprinkle the remaining crumb mixture over the top. Bake at 325° degrees for 35-40 minutes until filling is set and the top is lightly browned. Cool and then refrigerate until cooled completely. Enjoy!


Click the image below for Carolyn’s Book:



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