Snickerdoodle Cheesecake Bars (Gluten Free)

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!

  • Author: Bailey
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 9
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


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
  • Optional: 4 tbsp Primal Kitchen Snickerdoodle Collagen Fuel, plus 2 tablespoons water

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:

  1. Line a 9×9″ baking dish with oven safe parchment paper and preheat the oven to 350 degrees F.
  2. 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
  3. 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
  4. 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

  1. 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
  2. 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
  3. 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

  1. Mix the white sugar and cinnamon together in a small dish and sprinkle it over the top of the cheesecake bars
  2. Bake for 40-45 minutes, or until the center is fully set and the edges are golden brown
  3. 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

Nutrition Facts:

  • 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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