Why You’ll Love this Gluten-Free Cheesecake Bars Recipe
You’re going to love this gluten-free cheesecake bars recipe because it’s not only delicious but also incredibly easy to make.
I promise you won’t believe how simple it’s to whip up these bars, even if you’re new to gluten-free baking. The combination of creamy cheesecake and the rich flavors of cherries and chocolate makes every bite a treat.
Plus, they’re perfect for sharing at gatherings or enjoying as a sweet snack at home. I appreciate how versatile this recipe is—you can easily swap out ingredients based on what you have on hand.
And the best part? You can satisfy your sweet tooth without feeling guilty. Trust me, once you try these, you’ll be hooked!
Ingredients of Gluten-Free Cheesecake Bars
When it comes to making delightful Cherry Chocolate Gluten-Free Cheesecake Bars, the ingredients play an essential role in crafting that creamy, dreamy texture and flavor. You’ll find that most of these ingredients are pretty common and can even be swapped out if needed. I mean, who doesn’t love a little flexibility in the kitchen?
So, let’s explore what you’ll need to make this scrumptious treat.
Ingredients:
- 1 1/2 cups almond flour
- 1 cup gluten-free tapioca flour
- 1/3 cup gluten-free rice flour (white or brown)
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 cup non-dairy milk (coconut, almond, or rice)
- 1/2 cup extra virgin olive oil
- 1/2 cup pure honey
- 2 medium-sized eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup gluten-free chocolate chips (preferably 80% cocoa)
- 3/4 lb fresh cherries, pitted and halved (frozen can work too if fresh isn’t available)
Now, a couple of things to keep in mind when gathering your ingredients. First off, if you’re not a fan of almond flour, you can often substitute it with other gluten-free flours, but do check the texture—it might change a tad.
And hey, if you’re not into honey, maple syrup could be your new best friend! Just remember that it has a different flavor profile, so it’ll add a different twist.
As for the cherries, fresh ones are great, but frozen works just fine, especially if you’re making these bars out of season. Just make sure to thaw and drain any excess liquid.
How to Make Gluten-Free Cheesecake Bars
Alright, let’s plunge into the delicious world of gluten-free cheesecake bars, shall we? Making these Cherry Chocolate Gluten-Free Cheesecake Bars is like taking a stroll through dessert heaven.
First things first, you’ll want to preheat your oven to a cozy 360°F. While that warms up, grab a muffin pan and line it with paper liners. This is where the magic will happen, and trust me, no one likes a sticky situation.
In a large bowl, you’ll combine 1 1/2 cups of almond flour, 1 cup of gluten-free tapioca flour, 1/3 cup of gluten-free rice flour, 1 teaspoon of xanthan gum, and 1/2 teaspoon of sea salt. Give this mix a little stir to guarantee everything is nicely blended.
Meanwhile, in another bowl, whisk together 1 cup of non-dairy milk—whether you prefer coconut, almond, or rice—along with 1/2 cup of extra virgin olive oil, 1/2 cup of pure honey, 2 room-temperature medium-sized eggs, and 1 teaspoon of pure vanilla extract. This combo is like a tasty hug in a bowl, trust me.
Once it’s all mixed, pour it into your dry ingredients and stir until combined. You want a smooth batter, not a lumpy mess.
Now for the fun part. Gently fold in 1 cup of gluten-free chocolate chips (aim for that 80% cocoa goodness) and 3/4 lb of fresh cherries, pitted and halved. If you’re using frozen cherries, just make sure to thaw and drain them first.
Then, pour this luscious mixture into your prepared muffin pan. It should fill them up nicely, but don’t worry if it looks a bit messy—that’s part of the charm.
Pop it in the oven and let it bake for 40 to 45 minutes, or until the tops are golden brown and your kitchen smells like a bakery. Once they’re done, let them cool (if you can resist the temptation to plunge in immediately).
And there you have it, a delightful treat that’s gluten-free and oh-so-satisfying.
Gluten-Free Cheesecake Bars Substitutions & Variations
While sticking to the original recipe is great, I love experimenting with substitutions and variations for gluten-free cheesecake bars.
For a nut-free option, I’ve switched almond flour for oat flour, which works wonderfully. If you’re avoiding eggs, I’ve used flax eggs instead—just mix one tablespoon of ground flaxseed with three tablespoons of water for each egg.
When it comes to sweeteners, feel free to swap honey for maple syrup or agave nectar. I’ve also replaced cherries with blueberries or raspberries, depending on what’s in season.
For a richer flavor, I sometimes add a pinch of cinnamon or a splash of almond extract. These tweaks not only keep things exciting but also cater to different dietary needs!
What to Serve with Gluten-Free Cheesecake Bars
Experimenting with substitutions and variations in gluten-free cheesecake bars can enhance the experience, but pairing them with the right accompaniments takes it to another level.
I love serving these bars with a dollop of whipped coconut cream on top; it adds a light, airy texture that complements the richness of the cheesecake. Fresh berries, like strawberries or raspberries, provide a vibrant contrast in flavor and color.
For a little crunch, I often sprinkle chopped nuts or a gluten-free granola on the side. A drizzle of chocolate or caramel sauce elevates the dessert, making it even more indulgent.
Finally, a cup of herbal tea or a rich coffee rounds out the experience perfectly, creating a delightful treat for any occasion.
Additional Tips & Notes
To guarantee your Cherry Chocolate Gluten-Free Cheesecake Bars turn out perfectly, I recommend measuring your ingredients carefully and using room temperature eggs for a smoother batter.
Don’t skip the xanthan gum; it helps bind everything together. If you prefer a richer taste, try using dark chocolate chips with at least 70% cocoa.
For a delightful twist, consider adding a splash of almond extract along with the vanilla.
Once baked, let the bars cool completely before cutting to avoid crumbling. These bars can be stored in the fridge for up to a week, but trust me, they won’t last that long!
Finally, feel free to experiment with other fruits if cherries aren’t available; blueberries or raspberries work beautifully, too!