Gluten Free Chocolate Chip Cheesecake Bars
Gluten Free Chocolate Chip Cheesecake Bars have a cookie crust and crumb topping with a creamy middle. It’s easy 4 ingredient gluten free dessert!
Servings: 16 Bars
Cost: 6.00
Ingredients
- 8 oz Cream Cheese, softened
- ½ cup Sugar
- 1 Egg
- 14 oz Package, Gluten Free Chocolate Chip Cookie Dough, like Immaculate Baking Company
Instructions
- Heat oven to 350°F.
- In a small bowl, mix softened cream cheese, sugar and egg until smooth.
- In an ungreased, 8x8 or 9x9 pan, using floured fingers press 6-7 cookies evenly into the bottom of the pan to form a crust.
- Spread the cream cheese mixture over the crust. Crumble and sprinkle remaining dough evenly over cream cheese mixture. It will not cover the mixture completely.
- Bake for 35 to 40 minutes or until golden brown and firm to the touch.
- Cool for 30 minutes.
- Refrigerate for at least 2 hours, until chilled.
- Cut into bars.
- Store covered in refrigerator.
Video
Notes
- Gluten Free Packaged Cookie Dough – I used Immaculate Baking Company cookie dough for my recipe. It comes in a 14 oz. package. Sweet Loren’s is another option which comes in a 12 oz. package.
- Making the Cookie Crust and Topping– Use 6-7 cookies to make the crust and crumble the remaining cookies for the top.
- Flour Your Finger Tips – Use a little rice flour or other gluten free flour to press the cookies into the pan forming the crust.
- Chill the Bars After Cooking – Chilling the bars for a couple hours is crucial. The cheesecake center tastes better once it’s thoroughly chilled. I find they actually taste better the next day.