These gluten-free caramel apple cheesecake bars feature a tender, flavorful crust, a smooth goat cheese cheesecake layer, spiced apple filling and a buttery crumb topping finished with a simple almond-butter caramel. Naturally sweetened and grain-free, they make a rich, crowd-pleasing dessert any time of year.
After perfecting gluten-free blueberry cheesecake bars, I wanted an apple version and these exceeded my expectations. They’re my current favorite treat—so good I kept them all to myself instead of sharing. The combination of cinnamon-dusted apples and creamy cheesecake is irresistible.
For the caramel drizzle I use a quick blend of almond butter, melted coconut oil and maple syrup. It’s easy to make and adds a decadent finish without any fuss.
Goat Cheese Cheesecake
I often make cheesecakes using goat cheese for the base because it produces the same silky texture as cream cheese and bakes beautifully. I use standard goat cheese logs—no specialty product is required. Maple sugar gives the cheesecake a light color and subtle caramel notes; coconut sugar works well as an alternative. Be sure all ingredients are at room temperature so the filling blends smoothly without lumps.
Assembling the Bars
These bars are assembled in layers: press most of the crust into the pan, spread the cheesecake layer, add the cooked apples, then sprinkle the remaining crumb topping before baking. The process is straightforward and only requires a few bowls. Using a hand mixer helps achieve a perfectly creamy cheesecake layer.
Storing Apple Cheesecake Bars
Store the bars covered in the refrigerator for up to 10 days. Because the filling is made with goat cheese, they should be kept chilled and are best served cold. If you need to serve them at a gathering, you can set them out for a couple of hours.
These gluten-free caramel apple cheesecake bars are full of apples and warm cinnamon spice — a perfect fall dessert that’s delicious year-round. Below are the recipe details and instructions so you can make them at home.
- Paleo Apple Pie Crumb Bread
- Vegan Paleo Apple Cinnamon Bars
- Paleo Apple Cinnamon Glazed Cookies
- Gluten Free Applesauce Oatmeal Muffins
- Paleo Olive Oil Apple Cake
Gluten Free Caramel Apple Cheesecake Bars
Ingredients
Crust
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ cup coconut sugar
- ½ teaspoon salt
- 6 tablespoons melted coconut oil
- 3 tablespoons maple syrup
Cheesecake
- 8 oz goat cheese, room temperature
- ⅓ cup maple sugar (or coconut sugar)
- 1 large egg
- 1 teaspoon vanilla
Apple Filling
- 2 cups peeled and diced apples (about 3 medium)
- 1 ½ teaspoons apple pie spice
- ¼ teaspoon salt
- 6 tablespoons water
Caramel
- ⅓ cup almond butter
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper.
- Make the apple filling: In a medium saucepan combine the diced apples, apple pie spice, salt and water. Cook over medium-low heat for about 6 minutes until the apples soften and the mixture begins to thicken. Remove from heat and let cool while assembling the bars.
- Make the crust: In a medium bowl mix almond flour, coconut flour, coconut sugar, salt, melted coconut oil and maple syrup until combined. Press two-thirds of the mixture firmly into the bottom of the prepared pan and reserve the remainder for the topping. Bake the crust 10 minutes, then let cool 10 minutes.
- Make the cheesecake layer: In a medium bowl beat the goat cheese and maple sugar with a hand mixer until smooth, about 2–3 minutes. Add the egg and vanilla and beat until fully incorporated. Pour the cheesecake mixture over the cooled crust, spread the cooked apple filling evenly on top, then crumble the remaining crust mixture over the apples. Bake 21 minutes or until the topping is lightly browned. Allow to cool completely before adding the caramel.
- Make the caramel: In a microwave-safe bowl combine almond butter, melted coconut oil and maple syrup. Microwave for 30 seconds, then stir until smooth. Stir in the vanilla. Drizzle the caramel over the cooled bars.
- Store the bars covered in the refrigerator for up to 10 days.
Nutrition Information
Carbohydrates: 25 g
Protein: 11 g
Fat: 30 g
