Gluten Free Snickerdoodle Cheesecake Bars

If you can’t decide between a classic snickerdoodle cookie and creamy cheesecake, make both! These Gluten Free Snickerdoodle Cheesecake Bars combine a soft, chewy cinnamon sugar cookie layer with a rich and creamy cheesecake filling for the ultimate dessert mashup.

Recipe Ingredient Notes

Gluten Free Flour: I tested this recipe for Gluten Free Snickerdoodle Cheesecake Bars with Bob's Red Mill 1-1 and King Arthur Measure for Measure. Both gluten free flour blends work great here and I am very certain most other gluten free flour blends containing xanthan gum will work. Personally I would stay away from my Cup4Cup Copycat flour and Caputo Fioreglut since it's too heavy in starches.

Cream Cheese: I use full fat cream cheese in all my recipes, the one that's sold in blocks. Make sure it is at room temperature before using it in this recipe. This way the cheesecake layer will be smooth and creamy.

Unsalted Butter: Make sure to melt the butter for this snickerdoodle cheesecake recipe. Melted butter creates a soft, chewy texture while keeping these bars dense and rich. It also makes mixing quick and easy.

Cinnamon: Adds warm, sweet spice and classic snickerdoodle flavor. I add it to the melted butter so it has a chance to bloom and become even more flavorful.

Gluten Free Snickerdoodle Cookie Layer

I make the snickerdoodle cookie layer by hand. Make sure you allow the butter to cool for 10 minutes before proceeding with the recipe. You can also speed this up by placing it in the fridge for a few minutes.

1. Step 1: Start by melting the butter in a microwave safe bowl. This can also be done in a small pot on the stove. Once the butter is melted, add the ground cinnamon and stir to combine. Allow to cool for about 10 minutes.

2. Step 2: While the butter cinnamon mixture is cooling, line an 8x8 square baking pan with parchment paper. I like to lightly spray it with a non stick cooking spray before doing so. I also use binder clips to hold the parchment paper in place (I ALWAYS remove them before baking)
3. Step 3: In a small bowl combine the gluten free flour, baking soda and kosher salt. Stir to combine and set aside.

4. Step 4: Once the butter cinnamon mixture has cooled, add the light brown sugar and granulated sugar. Mix until the sugars are fully incorporated.

5. Step 5: Add the room-temperature egg and vanilla extract. Stir until everything is smooth and glossy.

6. Step 6: Gently fold the dry ingredients into the wet mixture with a spatula.

7. Step 7: The gluten free snickerdoodle dough will look wet and “loose” at this stage. This is exactly how it should look. Don’t add additional flour. Place the dough in the refrigerator while you prepare the cheesecake layer.
8. Step 8: At this point I like to preheat my oven to 350F.

Gluten Free Vanilla Cheesecake Layer

Make sure all your ingredients for the vanilla cheesecake layer are at room temperature. Cold cream cheese is stiff and difficult to blend smoothly, which can leave small lumps in the batter. Let cream cheese sit at room temperature for at least 30 - 60 minutes before using. For a quicker method, cut it into small cubes so it softens a bit quicker.

1. Step 1: Add the room temperature cream cheese, granulated sugar and kosher salt to the bowl of a stand mixer.

2. Step 2: At a medium high speed cream the ingredients together until light and fluffy, about 1-2 minutes.  Be sure to scrape down the sides of the bowl and the paddle attachment with a spatula.

3. Step 3: Next, add the room temperature egg and vanilla extract. Mix for 30 seconds, scrape down the sides of the bowl, then mix for another 15 seconds or so. Avoid overmixing once the egg is added. Overmixing incorporates too much air, which can cause the cheesecake layer to puff up in the oven and then collapse as it cools, potentially leading to cracks.

4. Step 4: The vanilla cheesecake filling should be smooth, creamy, and slightly thickened, with no visible streaks of egg.

How to assemble the Snickerdoodle Cheesecake Bars for Baking

Make sure the oven is preheated to 350F and you have some cinnamon sugar ready. For the cinnamon sugar, I combine 20 grams of granulated sugar with 1 teaspoon of ground cinnamon.

1. Step 1: Add ⅔ of the gluten free snickerdoodle cookie dough to the prepared baking dish. Using a small offset spatula or clean hands (I like to lightly spray my hands with nonstick cooking spray), gently press the dough into an even layer across the bottom of the pan. This is, without a doubt, the most difficult step of the recipe. 😉

2. Step 2: Generously sprinkle the cookie dough with the cinnamon sugar. This gives the bars that classic snickerdoodle flavor and mimics the traditional cinnamon sugar coating you’d get from rolling snickerdoodle cookies in cinnamon sugar before baking.

3. Step 3: Top the snickerdoodle cookie dough layer with the vanilla cheesecake layer.

4. Step 4: Use an offset spatula or the back of a spoon to spread the cheesecake layer evenly, making sure the filling reaches all four corners.

5. Step 5: Pinch off small pieces of the remaining ⅓ of the gluten free snickerdoodle dough, flatten them slightly between your fingers, and scatter them evenly on top of the cheesecake layer. There is no right or wrong way to do this.

6. Step 6: Sprinkle the gluten free snickerdoodle cheesecake bars with as much or as little of cinnamon sugar before baking.

Tips for Slicing Gluten Free Snickerdoodle Cheesecake Bars

Here are a few tips to make slicing of Snickerdoodle Cheesecake Bars a bit easier:

• Chill Thoroughly: Ensure the gluten free snickerdoodle cookies bars have been chilled for a few hours before slicing.
• Use a Sharp Knife: A long, sharp knife with a straight edge works best. A chef’s knife or slicing knife is ideal for this task.
• Clean Between Slices: After each cut, wipe the blade with a warm, damp towel to remove any crumbs. This keeps the slices looking clean and professional.
• Cut Straight Down: Use a straight, downward motion rather than sawing back and forth. This keeps the layers intact and minimizes shifting of the toppings.

Storage & Freezing

Leftover Snickerdoodle Cheesecake Bars can be stored in the fridge up to 5 days. Make sure to place them in an airtight container or wrap the baking dish with plastic wrap. If you want to store leftovers for a longer period, you can freeze them up to 2 months.

Just like freezing cookie dough, I recommend freezing the slices individually on a sheet tray (uncovered) first before transferring them to an airtight container. When you're ready to enjoy a slice thaw them at room temperature for 30–60 minutes or allow for them to thaw in the fridge overnight.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.