Apple Pie Cheesecake Bars

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Apple Pie Cheesecake Bars (gf/keto option*) 🍎🥧 The ultimate fall dessert is making a comeback, and it’s even more amazing! Picture creamy cheesecake, cinnamon-spiced apple crumble, all on a buttery shortbread base, and guess what? It’s magically gluten-free and low carb. 🤤

Seriously, folks, this is the jackpot of deliciousness—trust me, you’ve gotta give this one a shot! 🫶

Apple Pie Cheesecake Bars

Apple Pie Cheesecake Bars

Ingredients

  • Shortbread Crust:
  • 1 egg, room temperature
  • 1/4 cup melted unsalted butter
  • 1/4 cup maple syrup (or sub sugar-free maple syrup)*
  • 1 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 1/4 teaspoon salt
  • Cheesecake Filling:
  • 12 oz cream cheese, softened
  • 1/2 cup granulated sugar substitute (or sub regular sugar)
  • 1 egg
  • 1/2 tsp vanilla extract
  • Apple Filling:
  • 2 medium apples, peeled and chopped into 1/4 to 1/2” pieces
  • 5 tbsp granulated sugar substitute (or sub regular sugar)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Streusel Topping:
  • 1/4 cup almond flour
  • 1/4 cup quick-cooking oats
  • 1/3 cup granulated sugar substitute (or sub coconut sugar)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup cold, cubed butter

Instructions

  1. Preheat the oven to 350°F and line an 8x8-inch baking dish with parchment paper.
  2. For the shortbread crust, mix the wet ingredients, then add the dry ingredients to form a dough. Press it evenly into the bottom of the pan. Bake for 8 minutes and let it cool for 5 minutes.
  3. For the cheesecake layer, beat cream cheese, sugar, egg, and vanilla extract until smooth with an electric mixer.
  4. Pour the cheesecake mixture on top of the warm crust.
  5. In a small bowl, stir together apples, sugar, cinnamon, and nutmeg. Distribute evenly over the cheesecake mixture.
  6. For the streusel topping, mix together dry ingredients, then use a fork to cut cold butter into the mixture. Sprinkle streusel topping over the apple layer.
  7. Bake for 25-30 minutes or until the cheesecake filling is slightly jiggly but mostly set. Let it cool for 15 minutes, then refrigerate for at least 1 hour before slicing. Enjoy!
© Maria

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