Gluten-Free Snickerdoodle Cheesecake Bars: Soft Cinnamon Bars

These snickerdoodle cheesecake bars are simple to make and will quickly become a favorite for holiday baking or any gathering. Gluten-free and ready in under an hour from start to finish, they combine a cinnamon-forward snickerdoodle crust with a smooth, creamy cheesecake layer for a balanced, festive dessert.

Why This Recipe Works:

• Warm cinnamon snickerdoodle flavor complements the creamy cheesecake without overpowering it.
• Easy to scale: cut into bite-sized pieces for parties or double the recipe to feed a crowd.
• Gluten-free by default, so more guests can enjoy it.
• Make ahead friendly: keeps in the refrigerator up to four days, and can be frozen for longer storage.

Ingredients Needed

Most ingredients are pantry staples. The recipe breaks down into three parts: the snickerdoodle base, the cheesecake filling, and the cinnamon-sugar topping.

For the snickerdoodle layer:

1 stick butter (melted), 3/4 cup light brown sugar, 1 and 3/4 cups gluten-free 1:1 flour, 1/2 teaspoon baking powder, 1.5 teaspoons ground cinnamon, 1 egg, 1 teaspoon vanilla extract. Optionally, you can add 4 tablespoons of a snickerdoodle collagen powder and 2 tablespoons water for extra flavor and collagen; omit if you prefer not to use it.

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 and 4 tablespoons white sugar, mixed together and sprinkled on top.

Step-By-Step Directions

Step 1: Bottom Snickerdoodle Layer

Preheat the oven to 350°F and line a 9×9-inch baking dish with oven-safe parchment paper. In a large bowl, combine melted butter and brown sugar until smooth, then stir in the egg and vanilla. Add flour, baking powder, cinnamon (and optional collagen powder with the water if using) and mix until a soft dough forms. Divide the dough into two portions: about 2/3 and 1/3. Press the larger portion evenly into the bottom of the prepared pan to form the crust. Reserve the smaller portion for the top layer.

Step 2: Cheesecake Layer

In a mixing bowl, beat the cream cheese, sugar and sour cream until smooth and lump-free. Add the egg and vanilla and mix until fully combined. Pour the cheesecake mixture over the prepared snickerdoodle base, spreading it evenly with a spatula or the back of a spoon.

Flatten the reserved 1/3 of snickerdoodle dough in your hands into a rough sheet and gently lay it over the cheesecake layer—no need to press it in or make perfect edges.

Step 3: Cinnamon Sugar Topping and Baking

Mix the cinnamon and white sugar in a small bowl and sprinkle evenly over the top. Bake for 40–45 minutes, until the center is set and the edges are golden brown. A gentle shake of the pan should show only minimal movement in the center. Let the bars cool completely, then refrigerate for at least one hour before slicing.

Storing Instructions

Store bars in an airtight container in the refrigerator for up to four days. To freeze, wrap portions in freezer-safe plastic wrap and place in a sealed container or foil; freeze up to three months. Thaw in the refrigerator to maintain the best texture.

FAQ

Can you make these with regular flour?

Yes — if you don’t need a gluten-free version, substitute regular all-purpose flour for the gluten-free 1:1 flour.

What gluten-free flour is best?

Any gluten-free all-purpose or baking blend will work. Choose a reliable 1:1 blend for best results.

Can this recipe be doubled?

Yes. Double all ingredients and bake in a 9×13-inch pan. You may need to add about 5 extra minutes to the baking time—watch the center for doneness.

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

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