Apple Crumble Cheesecake Bars

apple crumble cheesecake bar

Nothing beats the combination of creamy cheesecake filling and delicious cinnamon granny smith apples, especially for the fall! These bars are a classic twist on an apple cheesecake pie with a healthified gluten-free and dairy free spin! The middle is a delicious cream cheese filling with a decadent hint of vanilla. Meanwhile, each bite is accompanied with a nice topping crunch of homemade crust to add a bit of texture!

These bars are delicious as a snack alongside some coffee, dessert or even as an on-the-go breakfast bar! I guarantee it’ll keep your house smelling delicious as the apple crisps bake in the oven. If you happen to take the family apple picking this fall, use all the extra apples to create this recipe! I guarantee you’ll be baking up some sweet fall memories for the kids for a lifetime.

If you’re baking these next couple of months and want to stay flexible, use a gluten-free option for your recipe. One of my favorite flours is the Cup4Cup all-purpose gluten-free flour because you don’t need to figure out conversion rates—simply swap one cup of regular flour for one cup of the Cup4Cup flour. Check out my guide to giving up gluten in my online course: How To Go Gluten-Free Without Giving Up Your Favorite Comfort Foods. It’ll keep you flexible without missing out on any amazing fall foods!

Apple Crumble Cheesecake Bars



  • 1 cup all purpose gluten-free flour
  • 1/2 cup almond flour
  • 1/2 cup sugar
  • 1/3 cup coconut oil melted
  • 1 egg
  • 1 teaspoon vanilla
  • pinch salt

Cheesecake Filling

  • 2 packs Toffuti Creamcheese 16 ounces
  • 2/3 cup sugar
  • 1/2 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 3 eggs
  • 2/3 cup coconut cream
  • 2 tablespoon gluten-free flour
  • pinch salt


  • 2 granny smith apples peeled, sliced thinly
  • 1/4 cup sugar
  • 2 teaspoon cinnamon


  • 1/2 cup reserved crust dough
  • 1/2 cup coconut oil melted
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • pinch salt


  1. Preheat the oven to 350°F. Line the bottom of a 9 by 13 inch pan with parchment paper, keeping sides longer to allow for easy removal of bars later. Spray sides of pan with oil spray.

  2. Make the crust: mix all crust ingredients together. Use your hands to form the dough. Reserve ½ cup of the crust to be used for the topping. Press dough into the bottom of pan and set aside.

  3. Make the filling: In the bowl of an electric mixer, combine the cream cheese, sugar, lemon juice, vanilla, and lemon zest. Cream together. Stop the mixer, scrape down the sides and bottom of the bowl and beaters. Continue mixing until well blended.

  4. Add the eggs one at a time, beating well after each addition. Add the coconut cream and beat for one full minute.

  5. Stir in the flour, mixing until just incorporated.

  6. Pour the filling over the crust. 

  7. For apples: in a small bowl, toss apples with cinnamon and sugar. Then layer the apples over the filling to cover fully. 

  8. For topping: Using the same bowl as the apples (its fine if there’s sugar remnants), mix the reserved dough with the oil, flour, cinnamon, sugar and salt. Crumble the topping over apples. 

  9. Bake for approximately 1 hour, or until the top has browned slightly and the cheesecake is not too jiggly! 

  10. Cool completely, then refrigerate for at least 12 hours before slicing. The easiest way to slice is to remove the cake from the pan and then cut into squares. Serve immediately or pack in an airtight container and freeze for later.