Strawberry Cheesecake Crumble Bars
This is a truly irresistible and naturally Gluten Free Dessert you'll make over and over
GLUTEN FREE DESSERT RECIPE
6/18/20262 min read
Strawberry Cheesecake Crumble Bars
Prep Time: 20 minutes
Cook Time: 60–65 minutes
(Plus cooling time before slicing)
Quick Description
These strawberry cheesecake crumble bars are a rich layered dessert made with a buttery almond flour crust, creamy cheesecake filling, and fresh strawberries baked into the top. They come out soft and creamy in the center with a lightly crisp crumble edge, making every slice feel like a cross between cheesecake and fruit crumble bars.
Ingredient Breakdown
Almond Flour
Almond flour is the base of the crust and gives these bars a soft, slightly nutty, shortbread-style texture that holds together beautifully after baking. I recommend Bob’s Red Mill almond flour because it has a fine texture that bakes evenly. Oat flour can be used as a substitute if you need a nut-free option.
Dairy-Free Butter
Dairy-free butter is what binds the crust together and gives it a rich, buttery flavor while keeping the recipe dairy-free. It helps create that soft crumble texture once baked. Regular butter can also be used with the same results if you are not dairy-free.
Sugar
Sugar sweetens the crust and helps it lightly caramelize at the edges while baking. This is one ingredient where I recommend sticking with regular granulated sugar for the best texture, but coconut sugar or other granulated sweeteners can also work in the crust but may change the color if used in the filling.
Cream Cheese
Cream cheese is the base of the cheesecake layer and gives the bars their signature creamy, tangy filling. I used dairy-free cream cheese, but regular cream cheese works just as well if you are not dairy-free.
Egg
The egg helps the cheesecake layer set as it bakes, giving it structure so the bars firm up properly and slice cleanly once cooled.
Yogurt
Yogurt adds creaminess and a light tang that helps loosen and smooth the cheesecake mixture. Regular yogurt can be used as a direct substitute but I used Foragers Soy Yogurt.
Cornstarch
Cornstarch helps stabilize the cheesecake layer so it sets properly during baking. It ensures the filling holds together when sliced.
Strawberries
Fresh strawberries are sliced and baked on top to add natural sweetness and a juicy fruit layer. As they bake, they soften and release juices that blend slightly into the cheesecake for a jammy, baked-fruit finish. I don't recommend frozen for this recipe because they can become too watery.
Ingredients
Crust
2 1/2 cups almond flour
1 cup dairy-free butter, melted
1/2 cup sugar
Filling
8 oz dairy-free cream cheese
1/4 cup sugar
1 egg
1/4 cup soy yogurt
1 tablespoon cornstarch
Topping
10 oz strawberries, sliced
Instructions
Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper.
In a bowl, mix almond flour, melted dairy-free butter, and sugar until fully combined. Press firmly into the bottom of the pan.
Bake crust at 350°F for 20 minutes, until lightly golden.
In another bowl (or Kitchen Aid Mixer), whisk or beat cream cheese, sugar, egg, soy yogurt, and cornstarch until smooth and creamy.
Pour cheesecake mixture over the baked crust and spread evenly.
Top evenly with sliced strawberries.
Bake at 350°F for 40–45 minutes, until the center is set and the top looks lightly golden.
Let cool completely before slicing and refrigerate so the bars set properly.
Notes
Oat flour can be used instead of almond flour for a nut-free version.
Regular butter, cream cheese, and yogurt all work if you are not dairy-free.
Let bars fully cool or chill before slicing for clean, bakery-style cuts.
Flavor improves after resting overnight in the fridge.
