Gluten-Free Chocolate Chip Cheesecake Bars of Yum


I know it may seem like I’ve been a bit obsessed with bar-like desserts lately. It’s true. And as of right now, I don’t see a problem with whipping up brownies, cookie bars, cake bars, candy bars, bar bars, at all. Sometimes when you’re gluten-free you’ve got to go the path of least resistance and ditch trying to make a perfect pie crust and layer cake. Make a freaking bar, people, and enjoy your weekend.

I found this recipe on Heat Oven to 350, which seems like a genius name for a blog. Can you say SEO? The beautiful thin cookie bar they have pictured was rejected in favor of a fat cookie brownie type thing at my house. Because we don’t discriminate against the chubby, that’s why.

While I will say eating these gluten-free chocolate chip cheesecake bars was the best part of the process (I mean, duh), making these little cookie discs to sit atop the bar was also fun.

See? It’s like spaceships. Or poops.

Eat it!

Gluten-Free Chocolate Chip Cheesecake Bars

adapted from HeatOvento350

Prep time: 15 minutes Cook time: 45 minutes

Ingredients

Chocolate chip cookie layer:
 1/2 cup unsalted butter
1/2 cup vegetable shortening
1 cups brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
3/4 tsp salt
1 T apple cider vinegar
1 large egg
1 tsp baking soda
2 cups all-purpose gluten-free flour
2 cups chocolate chips

Cheesecake layer:
8 oz. cream cheese, at room temp
1/2 cup sugar
1 egg
1/2 tsp vanilla

1. Preheat oven to 350 degrees. Cream together shortening, butter, and sugars. Add vanilla, salt, and vinegar. Beat in the egg, then add the baking soda and the gluten-free flour. Set aside.

2. Cream together sugar and cream cheese. Add egg and vanilla and mix well.

3. Taking half of the chocolate chip cookie mixture, cover the bottom of a 9″ X 13″ pan. Pour the entire cream cheese mixture on top of the first layer.

4. Roll the rest of the chocolate chip cookie mixture into balls, then flatten into discs and place on top of the cream cheese mixture.

5. Bake for 45 minutes, allow to cool, then place in the refrigerator for at least 20 minutes. Enjoy!

Makes: 16 bars

7 Comments

Filed under Celiac Disease, Recipes, Uncategorized

7 responses to “Gluten-Free Chocolate Chip Cheesecake Bars of Yum

  1. These look incredibly awesome!

    Thanks for sharing :)

  2. I’m all about bars, or really anything with chocolate chips! Love the idea of easy and yummy, which is why I made chocolate chip banana bread with my girl yesterday. Bars are next! Thanks April :)
    -Dana

  3. I’d love to try this for my sister, she’s gluten intolerant and it’s really hard to find stuff good for her when isn’t over priced or boring.

  4. tara

    so you just subbed GF flour and used her exact recipe ? i haven’t yet used a “normal” recipe and subbed in GF flour since it seems like everything i had heard/read led me to believe you can’t just sub like that ? just wondering…

    • Yep, I totally did. I use the Better Batter or Cup4Cup. I’ve heard some people say that they don’t have great results with these types of cup for cup substitutions, but I’ve always had fantastic results using either one of these flours.

      I also like to use King Arthur’s gluten-free all-purpose flour, but then you need to experiment with how much xanthan gum is the right mix for the recipe.

      • tara

        Great to know ! i have better batter in my pantry now. My sister calls it “golden flour” cuz flour that expensive must be made from pure gold bars
        : )

  5. This looks yummy, will be making these this weekend.
    Thanks for all these incredible recipes!

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