You guys have waited way too long for this one, I know! You've been loving on my Gluten Free Lactose Free Cheesecake Bars so much that I just HAD to bring you another flavor that's perfect for the fall baking season and just in time for Thanksgiving! I've been baking up a storm lately and have tons of new low FODMAP Thanksgiving sides and low FODMAP desserts coming your way in the next few days that I'm certain you'll be able to create 90% of your Thanksgiving menu from my blog alone. And OH how I would LOVE if you actually did that! (Seriously, if you do that you must let me know!)
These Gluten Free Lactose Free Refined Sugar Free Salted Caramel Cheesecake Bars are truly a low FODMAP dessert that is to die for. Personally, Salted Caramel is my favorite fall flavor, followed by apples and cinnamon. Pumpkin Spice is nice but honestly just gimme all the caramel please and thank you! I've made several low FODMAP desserts using salted caramel this season, like my Salted Caramel Apple Pie Bars, Salted Caramel Snickerdoodles, and of course my Salted Caramel Ice Cream, but these Gluten Free, Lactose Free, Refined Sugar Free Salted Caramel Cheesecake Bars totally take the cake, pun intended!
Whether you're going to be visiting family this Thanksgiving or you're staying home, this low FODMAP dessert is going to be the perfect ending to your holiday meal.
Did you get a chance to make these Gluten Free Lactose Free Refined Sugar Free Salted Caramel Cheesecake Bars? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
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For the Crust
2 tsp cinnamon
5 tbsp lactose free butter, melted
For the Filling
16 oz lactose free cream cheese
1 cup granulated monk fruit
1/4 cup salted caramel sauce
3 large eggs
3 tsp vanilla
1/4 tsp sea salt
Preheat oven to 375F, grease an 8x8 baking pan, and prepare crust first.
If using graham cracker crumbs, skip to step 3. To prepare crust, add 8 graham crackers to the bowl of a food processor and pulse until a powder forms. You do not want it to be too fine, but try to ensure there are no large pieces of graham cracker remaining.
Add graham cracker crumbs + cinnamon to a large bowl. Pour in melted butter + mix until fully incorporated.
Firmly press graham cracker mixture into the bottom of the pan, ensuring you've covered it evenly.
Freeze the crust for 15 minutes prior to baking.
After 15 minutes, remove the crust from the freezer and bake for 10 minutes.
After 10 minutes, remove the crust from the oven, reduce heat to 325F, and allow to cool while you prepare the filling.
Using a stand mixer or electric hand mixer, beat the cream cheese and granulated monk fruit until smooth.
Next, add salted caramel sauce, eggs, vanilla, and sea salt continuing to mix until fully incorporated, being sure to scrape the sides of the bowl as you mix.
Spoon the filling into the pan with your pre-baked crust and refrigerate 10 minutes prior to baking.
Bake the cheesecake bars for 40-50 minutes or until set. Allow bars to cool for 30 minutes prior to serving.
Optional, drizzle with additional salted caramel sauce prior to serving.
Cheesecake should be stored in the fridge.