• Cooking Time: 1 hour total
  • Servings: 16
  • Preparation Time: 15


A request for a gluten-free cheese cake reminded me of a recipe I have made numerous times before having to go gluten-free. This is a modified version of the original


  • Dry Mix
  • 1 pkg. gluten-free yellow cake mix
  • 1 pkg lemon fat free sugar free pudding and pie filling
  • 1/2 tsp baking powder (non aluminum)
  • 1/2 tsp vanilla powder
  • Crust
  • 1 cup Dry Mix
  • 1 egg
  • 1/3 cup oil
  • Creamy mix
  • Remainder of Dry Mix
  • 2 8-oz pkg cream cheese - softened (used Neufchatel)
  • 1 cup sour cream
  • 1/2 cup sugar (used sucralose)
  • 2 eggs
  • 1 tsp lemon juice


  • Procedures
  • Combine Dry Mix ingredients with a wire whisk
  • Measure 1 cup of the Dry Mix, set aside for adding to the cream cheese.
  • Combine remaining Dry Mix with 1 egg and the oil until mixed.
  • Press into the bottom of a shortening greased 13X9X2 inch pan.
  • Bake for 10 minutes in a pre-heated oven at 350 F. It will puff up a little.
  • Combine all Creamy Mix ingredients (except Dry Mix) at low speed until fluffy
  • Mix in the Dry Mix just until blended
  • Dollop the Creamy mixture over the partially cooked Crust, use the spatula to gently spread it over the crust.
  • Bake an additional 40 to 45 minutes. Gluten-free version takes longer to bake. The edges will be browned.
  • Cool and serve, optionally with a dollop of sour cream
  • Tips
  • Watch it after 35 minutes until you are familiar with making this version. This version baked about 45 minutes.
  • Substitute sucralose for the sugar or any sweetener that measures the same as sugar
  • Add the dry mix in at the very last minute and mix just to blend in. Over mixing will make it a little more like bread instead of like cake.
  • Servings: 16
  • Nutrition Facts as prepared
  • Nutrition (per serving): 207 calories, 4.8g monounsaturated fat, 1.4g polyunsaturated fat, <1g linoleic acid, 5.4g saturated fat, 12.1g total fat, 54mg cholesterol, carbohydrate factor: 4, 21g carbohydrates, <1g fiber, 21g net carbohydrates, 8.6g sugar, <1g fructose, <1g sucrose, 182.6mg sodium, 53.3mg potassium, 4.1g protein, 45.2mg calcium, <1mg iron.

Categories: Bar  Cheesecake  Gluten-Free 

Author Credit: recipe from a 1970s magazine

Website Credit: http://retiredwithnoregrets.blogspot.com/2011/09/lemon-cheese-cake-bars-using-gluten.html

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