Save on Pinterest

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
  • Total Time
    Prep: 20 min. + standing Bake: 20 min. + chilling
  • Makes
    16 servings

Ingredients

  • 2 large eggs, lightly beaten
  • 1 package (5 ounces) Girl Scout Trios cookies
  • 2 tablespoons natural peanut butter
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1/2 cup miniature semisweet chocolate chips
  • TOPPING:
  • 1/2 cup miniature semisweet chocolate chips
  • 1/4 cup natural peanut butter
  • 1/4 cup chopped dry roasted peanuts

Directions

  • 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
1 bar: 232 calories, 18g fat (8g saturated fat), 54mg cholesterol, 249mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 5g protein.

Recommended Video

Reviews

Click stars to rate