These snickerdoodle cheesecake bars are so easy to make that they are sure to be a staple in your holiday baking rotation or on the table for any holiday party! They’re gluten free so everyone can enjoy, and take under an hour to prepare and bake. With three simple, delicious layers, the flavors from the cinnamon snickerdoodle crust pair perfectly with the creamy cheesecake!
This post is in partnership with Primal Kitchen. They’re giving you 10% off any of their products using the code “PALEOBAILEY” at checkout! I’m happy to work with a company I love, use and believe in so much. Thanks for your support here on the blog and your support for Primal Kitchen!
Why This Recipe Works:
- Snickerdoodle is the perfect flavor for the holiday season! The warmth of the cinnamon is a great compliment to the creamy cheesecake and with the layers the cheesecake doesn’t get too overwhelming.
- These are great for serving at a gathering or party and the bars can be cut smaller so you have easy bite sized pieces, or you can double the recipe to feed a larger crowd.
- This recipe is gluten free, so it can be served to everyone without anyone even noticing!
- Cheesecake bars can be stored for up to 4 days, so they’re the perfect treat to make ahead of time and pull out just prior to serving.
While the ingredient list for these gluten free snickerdoodle cheesecake bars looks long, quite a few ingredients are repeated and they are almost all pantry staple items you likely already have!
For the snickerdoodle layer:
You will need 1 stick of butter, light brown sugar, gluten free flour, baking powder, ground cinnamon, an egg, vanilla extract and Snickerdoodle Collagen Fuel from Primal Kitchen.
Adding Snickerdoodle Collagen Fuel is a great way to sneak in collagen, and this flavor from Primal Kitchen is like a delicious snickerdoodle cookie in every scoop. It adds such great flavor to the base of these cheesecake bars and it’s Certified Gluten-Free, and has 11 grams of collagen per serving! You can find it on their website (use code PALEOBAILEY to save at checkout!).
For the cheesecake layer:
This layer only requires four easy ingredients. You’ll need sour cream, room temperature cream cheese, an egg and a bit of vanilla extract.
The top layer just consists of a homemade cinnamon sugar mixture using two teaspoons of cinnamon and 4 tablespoons of white sugar.
Step By Step Directions to Make Snickerdoodle Cheesecake Bars
Step 1: Bottom Snickerdoodle Layer
The first step is to preheat the oven to 350 degrees F. and line a 9×9 baking dish with oven safe baking or parchment paper.
Then in a large mixing bowl, you will mix the brown sugar and melted butter until it’s combined, and then mix in the egg and vanilla extract. Once those are well combined, mix in the flour, baking powder, Primal Kitchen Snickerdoodle Collagen Fuel, water and cinnamon and mix until the dough is smooth. Using an electric mixer is easiest.
Divide the dough so you have 2/3 and 1/3 of it. Place 2/3 of the dough into the bottom of the baking dish and press down with your hands so it’s flattened into an even layer covering the bottom. This is the base snickerdoodle layer. Set the remaining dough aside to use for the top layer.
Step 2: Cheesecake Layer
To make the cheesecake layer, add the sour cream, cream cheese and sugar into a large mixing bowl and mix until it has a smooth consistency, then mix in the egg and vanilla and mix again until well combined. Using an electric mixer is easiest.
Pour the mixture into the baking dish over the top of the snickerdoodle layer and use a spatula or the back of spoon to spread it evenly over the dough.
With the remaining 1/3 snickerdoodle dough, use your hands to flatten it out as much as possible. It does not need to be a perfect shape. It just needs to cover a majority of the baking dish to make up the top layer of snickerdoodle. Once it’s flattened, place it over the top of the cheesecake. Do not press it down or into the cheesecake layer.
Step 3: Cinnamon Sugar Topping
In a small dish, mix together the cinnamon and sugar until combined, and then sprinkle it evenly over the top of the cheesecake bars.
Place the dish into the oven and bake it for 40 minutes, or until the center is fully set and doesn’t move when the baking dish is shaken lightly. The edges of the cheesecake bars should be golden brown.
Allow the cheesecake bars to cool completely, and then place them into the refrigerator for at least 1 hour prior to cutting into them.
You can store cheesecake bars in the refrigerator for up to 4 days as long as they are stored in an airtight container. This recipe can also be frozen for up to 3 months. Make sure to wrap the cheesecake bars in a freezer-safe plastic wrap and then store in foil or an airtight container to prevent freezer burn. Thaw them in the refrigerator to keep the cheesecake the right consistency.
Can you make cheesecake bars with regular flour?
Yes! If you do not need these bars to be gluten free, you can use regular white (all purpose) flour in place of the gluten free 1:1 flour.
What is the best gluten free flour to use?
Any gluten free all purpose or baking flour will work just fine for this recipe. However, the two best that I prefer to use are this one, and this one. They can be found online and in most major grocery stores.
Can this recipe be doubled?
Yes! You can easily double this recipe to feed a larger crowd, or to freeze for later. Simply double each ingredient exactly, and use a 9×13 baking dish. You may need to add 5 more minutes to the baking time, so just keep an eye on it the last 5 minutes of baking.
Other Seasonal Recipes You’ll Love:
- Gluten Free Apple Cinnamon Oatmeal Cookies
- Pumpkin Spice Cold Brew
- Dairy Free Brownies
- Air Fryer S’mores
- Paleo Banana Cream Pie
For the Bottom Snickerdoodle Crust Layer:
- 3/4 cup light brown sugar
- 1/2 cup butter, melted (1 stick)
- 1 egg
- 1 teaspoon vanilla extract
- 1 and 3/4 cups gluten free 1:1 flour
- 1/2 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 4 tbsp Primal Kitchen Snickerdoodle Collagen Fuel, plus 2 tablespoons water (simply omit if not using)
For the Cheesecake Layer:
- 1/3 cup white sugar
- 1/3 cup sour cream
- 12 ounces room temperature cream cheese
- 1 egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping:
- 2 teaspoons ground cinnamon
- 4 tablespoons white sugar
Make the Snickerdoodle Layer:
- Line a 9×9″ baking dish with oven safe parchment paper and preheat the oven to 350 degrees F.
- Combine the melted butter and brown sugar in a large mixing bowl and mix until combined, and then add in the egg and vanilla. Mix again until combined
- Add the remaining ingredients for the snickerdoodle layer and mix to combine until the dough forms. You can use an electric mixer/hand mixer or stir the dough by hand
- Divide the dough into 2/3rds and 1/3. Set the 1/3 section aside for later. Place the 2/3 section of dough into the bottom of the baking dish and use your hands to flatten it so it covers the bottom. This is the base snickerdoodle layer.
Make the Cheesecake Layer
- Add the sugar, sour cream and cream cheese into a mixing bowl and mix for a few minutes until well combined and there are no lumps. Add in the egg and vanilla and mix again until well combined and smooth
- Pour the cheesecake mixture over the bottom snickerdoodle layer in the baking dish and spread with a spatula or the back of a spoon so it’s smooth and even in the baking dish
- With the 1/3 snickerdoodle dough that was set aside, flatten it out in your hands until it’s spread out enough to cover the majority of the cheesecake bars. It does not need to be a perfect shape or have even edges. Once it’s flattened, gently place it on top of the cheesecake layer. You do not need to press it into the cheesecake, just simply lay it on top
Make the Cinnamon Sugar Layer
- Mix the white sugar and cinnamon together in a small dish and sprinkle it over the top of the cheesecake bars
- Bake for 40-45 minutes, or until the center is fully set and the edges are golden brown
- Let the cheesecake fully cool and then refrigerate for an hour or two prior to slicing. Store in an airtight container in the refrigerator for up to 4 days
To make this recipe without snickerdoodle collagen, simply omit the collagen and water and make as instructed
Keywords: gluten free cheesecake, cheesecake bars, snickerdoodle cheesecake, gluten free snickerdoodle cheesecake, christmas cheesecake
- Serving Size: 1 bar
- Calories: 380
- Sugar: 28 g
- Fat: 16 g
- Saturated Fat: 8 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 14 g
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