Gluten free berry cheesecake crumb bars

This is my first time making these gluten free berry cheesecake crumb bars and for sure it will not be my last. These are healthier, easy and gluten free. So delicious.

gluten free berry cheesecake bars

I might confess that I have a sweet tooth, however, I am not a person to like overly sweet treats. These berry cheesecake crumb bars and not that sweet at all that is why at the end I had to add the caramel over the crumb.

Unless you are using regular jam, which I didn’t, these berry cheesecake crumb bars won’t be that sweet. My berry chia seed jam is not that sweet either so I had to use the extra caramel sauce, which in my opinion was genius. My caramel sauce is made from Goat’s milk, which I also love since it is not overly sweet either.

Make sure you don’t over cook these bars. When I baked them, I left them in the oven for an extra 10 minutes thinking I turned the oven off, which I didn’t and the bottom layer got a bit over baked, none the less, each single bar got eaten.

I have been cooking and baking none stop, and quite frankly I am a bit tired. Don’t get me wrong, baking and cooking are my hobbies and I will never stop doing that but having to take pictures virtually of almost everything I cook and bake makes it a bit tiring after a while. Sometimes I would just like to eat everything I make and not have people wait until I am done taking pictures, which sometimes can take a long time.

Anyhow, I hope you get to make these berry cheesecake crumb bars. Use any other type of jam of your choice. My choice made it extra healthy, since it was not that sweet and it was loaded with chia seeds which are a great source of Omega-3’s, a natural anti-inflammatory agents, and high in fiber.

Enjoy!

bars-crust

bars-cream-cheese-mixture

chia-seed-layer

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gluten free berry cheesecake bars

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Gluten free berry cheesecake crumb bars

Miryam's original recipe

Yield: 12 bars

Total Time: 1 hour

Ingredients:

Crust

Filling

  • 8 oz low fat cream cheese, room temperature
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • 1/2 cup berry chia seed jam, or jam of choice

Topping

  • 1/2 cup brown rice flour
  • 3 tbsp coconut oil
  • 1/2 cup chopped walnuts
  • 1/2 tsp ground cinnamon
  • 1/3 cup unrefined sugar
  • 1/4 cup caramel sauce, optional

Directions:

Preheat your over to 350F.

In a medium mixing bowl mix the crust ingredients. Press this mixture onto a 8x8 square baking pan and set aside.

In another mixing bowl add the filling ingredients. With a hand stand mixer mix until the ingredients are well incorporated and you have a homogenous mixture. Spread the cheese layer over the crust followed by the chia jam or jam of choice.

In a small bowl mix the topping ingredients, except caramel sauce if using, and sprinkle over the jam. Baked the bars for 40-45 minutes. Let them cool completely before cutting. If using the caramel drizzle it over the bars and serve.

Keep bars covered in your refrigerator for up to 4-5 days.

for 40-45 minutes

Screen Shot 2014-05-15 at 8.36.18 PM


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15 comments

  1. I am all about the no fuss baked goods. This looks and sounds amazing. I will be making this soon!

  2. No me lo puedo creer, se parece un montón al pan de leche relleno de chocolate que hice el domingo. El aspecto es super parecido, los ingredientes varian un poco. Otro día probaré con tu receta.

  3. Looks good! I think I’ll try it out with blueberries or raspberries and tons of lemon zest and some lemon extract. How is the texture? I haven’t had pound cake since I was very young, but I remember them as being kind of dry.

  4. Erin,

    It is a little bit dense but I like it though, it is different, yet still good.

    I think your fruit choice with the lemon zest will be even better, more refreshing and I bet they blueberries won’t drop to the bottom of the cake :-)

  5. I love dense! As long as it’s dense and moist.

    I make a super unhealthy lemon blueberry quick bread and the blueberries usually sink a little unless I coat them in flour. So I guess it’s always a good idea to coat berries in a tiny bit of flour! I can’t wait to make this. :)

  6. This sounds awesome! Love the combo of flavor!

  7. Miryam me gusta mucho este cake…personalmente me encanta que sea tan compacto…sabes como estaría muy bueno en vez de chocolate ponerle arándanos o fresas…que te parece??? o plátano??
    Lo que más me cuesta de tus recetas són las mediadas que yo con los cups y spoons no me aclaro…..
    como van los estudios??? espero que bien….
    muchos besos

  8. Nuria,

    tengo un articulo donde la pagina de recetas favoritas que es para conversiones de comida asi que si tienes problema de conversiones vete ahi :-)

    Si el pound cake estaria mejor con frutas silvestres. La proxima vez creo que lo voy a probar asi.
    El estudio mas o menos :-(

  9. I made a blueberry lemon version but I really messed it up and then underbaked it (all my fault and not the recipe’s fault). It was still really good! What size loaf pan was I supposed to use? So that I know for next time. :) Thank you!

  10. Hamannde,

    so sorry to ear that the result wasn’t satisfactory, maybe next time :-)

    I used a 9 inch loaf pan but I am sure you can also use an 8 inch if you don’t have the 9 inch. I would suppose the loaf cake will be just a little bit taller.

    Regards

  11. But it was more than satisfactory, it was really good! Today I made a cinnamon version. I used 1.5 tablespoons of cinnamon (maybe I’ll use 1 tablespoon next time) and a little less than 1/2 cup honey instead of any sugar. I like this version even better. :) It doesn’t taste whole wheat-y at all, and neither did the other version. Thanks for the pan size!

  12. Hamannde,

    Will try the cinnamon and blueberrie version next time around. I want to make it again when I get back to NJ next wk so will see how it goes.

    I am glad this time around it worked :-) and thanks for the variation suggestions.

    Regards

  13. Sorry but it’s me again. I just wanted to add that I reduced the amount of milk in the recipe when I used 1/2 cup honey and no sugar since that already adds a bit more liquid. I just wish I remember how much I reduced it. That’s it from me. :)

  14. I made this cake, it was so delicious. It lasted one day! Can I double the recipe and get good results?

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