gluten-free cheesecake bars

You know those decadent desserts that you eat and it takes you to a happy place? A happy, healthy place where everyone smiles, drinks wine, waltzes, wears white, and eats salads? A dessert that is good because it’s…good. Good ingredients treated well. Good for the sake of good. You know what I’m talking about? Sure you do. These Honey Cheesecake bars with Oatmeal Crust is amongst those desserts. And…it’s gluten-free cheesecake. Bonus!

No white sugar…just honey.
No gluten…just oats.

Just loveliness mixed with deliciousness and goodness and comfort. sigh.

Honey Cheesecake Bars with Oatmeal Crust

Honey Cheesecake with Oatmeal Crust. Gluten-free. No white sugar. Just wonderful!

Oatmeal Crust for cheesecake

The ingredients for the oatmeal crust couldn’t be more simple. Simple is good. As in…good.  Note:  be sure that your oatmeal is truly gluten-free.

Honey Cheesecake ingredients

Nothing but goodness. Honey Cheesecake equals butterflies, roses, happiness. sigh.  And we love that we live in a location now where we can get organic ingredients to go in this awesome cheesecake.  Everything is better when it isn’t laced with chemicals and hormones.  We know that not everyone pays attention to those details, and that’s okay.  But it makes us happy :)  Organic Valley, you are our friend!

Oatmeal crust

Gluten-free cheesecake crust. Yum.

Honey Cheesecake with Oatmeal Crust. Gluten-free. No white sugar. Just wonderful!

Eat It: Honey Cheesecake with Oatmeal Crust (gluten-free)

Print Recipe Pin Recipe


  • 1 1/2 cup quick oats
  • 1/3 cup soft butter
  • 1/2 cup packed brown sugar
  • 1-8 oz package cream cheese
  • 1 egg
  • 2 tablespoons milk
  • 1/4 cup honey
  • 2 tsp lemon peel
  • 2 tab lemon juice
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • Cream butter and brown sugar together, stir in oatmeal.
  • Line 8 by 8 inch square pan with parchment paper or aluminum foil.
  • Press oatmeal mixture into square pan.
  • Bake in 350 degree oven for 12 minutes. Cool for 5 minutes.
  • Beat cream cheese, egg, milk, honey, lemon juice, and lemon peel together.
  • Pour into baked crust.
  • Bake in 350 degree oven for 25 minutes or until center is set and bubbles appear.
  • Cool a bit.
  • Refrigerate for at least 4 hours.
  • Drizzle with honey before serving.

This is one of those recipes that you should pin and make. Not just pin. Or wonder. Do. You’ll be glad you did. If you aren’t needing a gluten-free recipe you might also love my Date Coconut Cheesecake Bars. They are decadent and rich…and easy!

Honey and Oatmeal and Cheesecake smooshed together is magic.

Note: Many store brand Oats contain cross-contamination of gluten in small amounts. As well, oats may not be appropriate for all gluten-free diets. For some it may be wise to use gluten-free oats like THESE. Then you can be certain that this delicious cheesecake is ..absolutely…without fail…amazing…and great for your gluten-free diet! As always, follow your doctors instructions…not mine, for gosh sake!

Like cheesecake? Try my Smore Cheesecake bites.

8 thoughts on “gluten-free cheesecake bars”

  1. Marissa, I’m sorry you had this experience with this recipe. This is an old recipe that obviously needs to be tested again and reworked. I am pulling it down until I can do so so that nobody else has that experience. So sorry!!

  2. 3 stars
    This is a thin lemon cheesecake. I unfortunately used this recipe to try my hand at cheesecake for the first time. It is thin but still works. I should have known better for the crust, but I wasn’t really paying attention, as others have stated there is a bit too much butter, I compensated slightly when I saw how liquid-y it was after I took it out of the oven by adding some more oats and ground oats. My real complaint here is that it is an undeniably overpowering lemon flavor. I was expecting a more subtle plain cheesecake flavor, since the name of the recipe is honey cheesecake not lemon cheesecake. Oh well, luv and learn. I know now that a baked cheesecake does not require lemon juice. ( and yes I measured correctly, I even left the lemon peel out.) it also takes WAY longer to set than suggested, at least double if not more.

  3. Oh no! I’m so sorry you had problems with it. It’s a bummer to go through the work of making a recipe and not have it turn out. I will put it in my schedule to make it again and see if I can work out what might have been wrong to make sure it gets fixed. Thanks for commenting!, I wouldn’t know there might be issues for some if you didn’t let me know…thanks!

  4. I had a lot of trouble with the proportions of this recipe. The crust was so buttery it did not firm up in 12 minutes and then the amount of topping seemed not large enough for the crust.

  5. You are absolutely right. That should NOT have been a claim. I found a sentence claiming that on the Healthier Holiday recipes…is that where you had seen it also?

  6. I’m sorry,but you can’t claim that this recipe doesn’t have white sugar / is sugar free. You know brown sugar is just white sugar mixed with molasses, right? Brown sugar is not any healthier than white sugar.

4 from 2 votes (1 rating without comment)

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