Sometimes you have to treat yourself and when you do, there are healthier options than a slice of marbled cake and two scoops of ice cream drizzled with chocolate and caramel sauce. It’s going to taste good but it’s only going to feel good while it’s going down. After that, you get to spend 30 minutes to a couple of hours in Regretsville.
There’s several options with gluten free lemon cheesecake bars. They can be made in a springform pan or a 9×13 dish to cut into bars. This recipe packs enough flavor to be great as plain cheesecake or if you don’t mind adding more calories, you can make a lemon glaze to dress it up a little. Since my son’s T1D, I opted to keep it plain – less carbs, less insulin.
For the crust, I bought a box of gluten free cinnamon snack crackers, measured 2 cups and put them in the food processor to crumb them. To the crumbs I added 2 tablespoons raw sugar (you could also use honey), and 3 tablespoons of melted butter. Whisk all ingredients together and pour in a parchment lined baking dish (I used a 10×15 baking dish). Bake at 350 degrees for 10 minutes. Remove from the oven and set aside.
Blend softened cream cheese with 1-1/2 cup of raw sugar and 3 tablespoons of gluten free flour (I used Pillsbury brand for this recipe) until thoroughly combined. Add eggs one at a time until blended. Add lemon juice and mix thoroughly. I used the juice from 3 large lemons.
Pour cheesecake batter onto crust and bake at 350 for about 40 minutes, until center is almost set. Cool for one hour and then refrigerate. If you’re using a springform pan, you will have to cook it longer, about 20 minutes or so.
- 2 cups of gluten free graham crackers of your choice
- 3 tablespoons melted butter
- 2 tablespoons raw sugar (can use honey)
- 4 packages (8 oz each) cream cheese, softened
- 1-1/2 cup raw sugar
- 3 tablespoons gluten free flour
- 5 eggs
- juice from 3 large lemons (at least 1/3 cup)
Also, make sure you have parchment paper to line your pan.