Say hello to our Gluten Free Cheesecake Bars!
One of my absolute favorite desserts has always been cheesecake! There’s just something about the crunchiness of the crust paired with the creaminess of the sweet cream cheese on top that gets me every time. And this refined sugar free, gluten free version is a winner!
Cheesecake is such an iconic dessert. They come in a variety of flavors and versions that it can make your head spin. When I first attempted making cheesecake many years ago, I was so intimidated by the process. Having to bake with a water bath to make sure the cheesecake doesn’t crack and so much more.
Now, there are much simpler ways to achieve that beautiful and delightful cheesecake flavor with all the trouble and these Gluten Free Cheesecake Bars are proof of that!
Making The Bars
When I was creating this recipe, I didn’t just want to created a delicious gluten free dessert, but also one that I could enjoy guilt free.
As you know, regular cheesecake is full of sugar, and gluten from the crust. So the trick was finding an alternative that was lower in calories and a curst that was delicious but also gluten and guilt free.
And it hit me light a light bulb! Why not create a granola like crust? So armed with a bag of gluten free oats and few simple ingredients, we created an oat crust, topped with a simple cheesecake filling and our easy Gluten free Cheesecake Bars were formed.
The oats pair so well with the creaminess of the cheesecake that I wonder how come I took so long to think it up! And with less than 10 ingredients, these Cheesecake Bars can be yours to enjoy!
- 1/2 cup Rolled Oats
- 3 Tbsps Coconut Oil
- 2 Tbsps Agave
- Pinch of Salt
- 8oz Cream Cheese
- 1 egg
- 1/4 cup Xylitol, Agave or Granulated Sugar
- 1 tsp vanilla essesnce
- Preheat oven to 350°F and line a 8″ x 8″ pan with parchment and set aside.
- In a bowl combine all the ingredients of the crust, ensuring that all the ingredients are well combined.
- Pour the mixture into the prepared pan and using a measuring cup or spatula, pat the oats flat, making sure that the entire pan is covered.
- Bake for 15-20 minutes until just golden, then remove from oven and let cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, add all the ingredients for the filling and whisk for about 5 – 7 minutes on medium to high speed until there are no chunks and the mixture is smooth.
- Pour mixture over prepared crust and bake for another 20 – 30 minutes until the filling is set and the edges are slightly brown.
- Remove from oven let cool for about an hour on the counter, then refrigerate for about 2 hours until chilled through.
- Add your favorite topping, cut into 9 squares and enjoy!!