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Dessert Recipes

Lemon Cheesecake Bars

Creamy cheesecake and lemon pie filing make for bars so delicious, no one will guess they’re gluten-free.

Serving Size:


Active Time:

15 min.

Total Time:

3 hrs.


  • 1 (15.8 oz.) pkg. gluten-free pie and pastry dough, such as Pillsbury
  • 1 (7.5 oz.) pkg. lemon pie filling, such as Dr. Oetker
  • ¾ cup cream cheese
  • ¼ cup sugar
  • 1 tsp. vanilla extract
  • ¾ cup heavy cream


  1. Heat oven to 350°F. Divide dough in half; wrap half and reserve for another use. Drop walnut-size dough balls into foil-lined 8″ baking pan. Press with fingers to form crust. Cover with foil; fill with pie weights. Bake 15 min. Remove foil and weights. Bake 5 to 8 min. Let cool.
  2. Meanwhile, prepare pie filling as package directs; spread over crust. Chill 1 hr. or until cold to the touch.
  3. Using electric mixer on medium speed, beat cream cheese, sugar and vanilla until smooth. Add cream; beat 2 min., scraping down sides of bowl. Spread over lemon layer. Chill 1 hr. or until set. Cut into squares.

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