Gluten-Free Salted Caramel Cheesecake Bars

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These indulgent gluten-free salted caramel cheesecake bars are the perfect sweet treat—featuring a buttery almond flour crust, silky cheesecake filling, and a dreamy salted caramel topping. Whether you’re gluten-sensitive or just love a luscious dessert, these bars will quickly become a favorite at any gathering or quiet night in.

Ingredients

For the Crust:

  • 1 ½ cups almond flour

  • ¼ cup melted butter

  • 2 tbsp brown sugar (or coconut sugar)

  • Pinch of salt

For the Cheesecake Filling:

  • 16 oz (2 blocks) cream cheese, softened

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • ¼ cup sour cream

For the Salted Caramel Topping:

  • ½ cup granulated sugar

  • 2 tbsp water

  • ¼ cup heavy cream (warm)

  • 2 tbsp butter

  • ½ tsp sea salt (or to taste)

  • Instructions

    1. Preheat and Prep

    Preheat your oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.

    2. Make the Crust

    In a bowl, mix almond flour, melted butter, sugar, and a pinch of salt. Press evenly into the bottom of the prepared pan. Bake for 10–12 minutes or until lightly golden. Let cool.

    3. Cheesecake Layer

    In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs, one at a time, then stir in vanilla and sour cream until just combined.

    Pour over the cooled crust and smooth the top.

    Bake for 30–35 minutes, or until the center is just set. Let cool completely, then refrigerate for at least 3 hours.

    4. Make the Salted Caramel

    In a saucepan over medium heat, stir together sugar and water until dissolved. Stop stirring and let it simmer until amber-colored (about 6–8 minutes). Carefully whisk in warm cream (it will bubble), then add butter and salt. Stir until smooth. Cool slightly.

    5. Assemble and Serve

    Pour the cooled caramel over chilled cheesecake bars. Refrigerate 15 minutes more to set the topping. Slice into bars and enjoy!

  • Tips

    • For a nut-free crust, you can substitute gluten-free graham cracker crumbs.

    • Store leftovers covered in the fridge for up to 5 days.

    • Want extra flair? Sprinkle flaky sea salt on top just before serving.

    Let me know if you’d like a version with a date caramel or dairy-free swap!

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