Best 3 Gluten Free Peanut Chocolate Chip Cheesecake Bars Recipes
Indulge in the delectable Gluten-Free Peanut Chocolate Chip Cheesecake Bars, a symphony of flavors and textures that will tantalize your taste buds. These delectable treats are not only gluten-free but also a delightful fusion of creamy cheesecake, crunchy peanut butter, and rich chocolate chips, all nestled on a crispy graham cracker crust. With a detailed step-by-step guide and essential tips, this recipe ensures a perfect baking experience, whether you're a seasoned baker or a novice in the kitchen. Included in the article is also a collection of additional irresistible recipes, such as the classic New York-style Cheesecake, the tangy Key Lime Cheesecake, and the decadent Chocolate Cheesecake. These recipes are carefully curated to offer a diverse range of cheesecake flavors and styles, catering to every palate and occasion. Get ready to embark on a culinary journey filled with creamy, tangy, and chocolatey goodness!
Here are our top 3 tried and tested recipes!
GLUTEN-FREE CHOCOLATE CHIP COOKIE-CHEESECAKE BARS
We heard you liked baked treats so much we put a chocolate chip cookie in your cheesecake bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In medium bowl, stir Base and Topping ingredients until soft crumbly dough forms.
- Measure 2 1/2 cups of the mixture by lightly spooning into measuring cups. Press into bottom of pan. Reserve remaining mixture for topping. Bake 12 to 14 minutes or until golden brown.
- Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add cream, eggs and 1 teaspoon vanilla; beat until smooth.
- Pour cream cheese mixture over baked cookie crust. Crumble remaining Topping mixture over cream cheese mixture.
- Bake 25 to 30 minutes or until mixture crumbled on Topping is golden brown. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
GLUTEN-FREE CHOCOLATE CHIP COOKIE CHEESECAKE
A chocolate chip cookie mix marries with a five-ingredient creamy filling to create a dreamy dessert.
Provided by By Haley Nelson
Categories Dessert
Time 5h30m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs-except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
- For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.
- Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 36 g, TransFat 1/2 g
GLUTEN FREE PEANUT & CHOCOLATE CHIP CHEESECAKE BARS
My gluten-free bars have a no-bake cookie crust, a creamy filling and a crunchy peanut topping. -Jennifer Hirchag, Ladera Ranch, California
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Let eggs stand at room temperature 30 minutes., Pulse cookies in a food processor until fine crumbs form. Add 2 tablespoons peanut butter; pulse briefly, then press mixture onto bottom of a greased 8x8-in. baking pan., To prepare filling, beat cream cheese and sugar until light and creamy. Add vanilla, salt and eggs; beat on low speed just until blended. Stir in 1/2 cup chocolate chips. Pour over prepared crust; bake until center is almost set, 20-25 minutes. Cool 30 minutes, then refrigerate 1 hour., To prepare topping, microwave 1/2 cup chocolate chips and 1/4 cup peanut butter in separate bowls until melted. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer chocolate to bag. Drizzle over cheesecake in side-to-side pattern. Repeat with peanut butter, drizzling in opposite direction. Sprinkle with peanuts. Refrigerate at least 1 more hour. Cut into bars.
Nutrition Facts : Calories 232 calories, Fat 18g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 249mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use a good quality gluten-free flour blend. This will help to ensure that your cheesecake bars are light and fluffy.
- Make sure your cream cheese is at room temperature before you start baking. This will help it to mix smoothly with the other ingredients.
- Don't overbeat the batter. Overbeating can result in a tough cheesecake.
- Bake the cheesecake until the center is just set. Overbaking can result in a dry cheesecake.
- Let the cheesecake cool completely before serving. This will help it to set properly.
Conclusion:
These gluten-free peanut chocolate chip cheesecake bars are a delicious and easy-to-make dessert that is perfect for any occasion. They are sure to be a hit with everyone who tries them. With their creamy cheesecake filling, peanut butter swirl, and chocolate chips, these bars are a perfect blend of flavors and textures. They are also gluten-free, making them a great option for people with celiac disease or gluten intolerance. So next time you are looking for a delicious and easy-to-make dessert, give these gluten-free peanut chocolate chip cheesecake bars a try. You won't be disappointed!
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