Gluten Free Lower Fat Strawberry Cheesecake Bars
 
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A lower fat strawberry cheesecake filling made with cream cheese, Greek yogurt, and cottage cheese baked on top of a buttery oatmeal crust.
Author:
Recipe type: Dessert
Serves: 20 bars
Ingredients
  • For the Crust:
  • ½ cup brown rice flour
  • ¼ cup coconut flour
  • ⅓ cup potato starch
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ teaspoon xanthan gum
  • 1 stick cold butter
  • 1 cup gluten free old fashioned rolled oats
  • For Cheesecake Filling:
  • 1 cup lowfat cottage cheese
  • 1 pack cream cheese, room temperature
  • ½ cup nonfat plain Greek yogurt, room temperature
  • 2 eggs, room temperature
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon brown rice flour
  • For Strawberry Swirl:
  • 2 cups fresh or frozen strawberries
  • 1 teaspoon lemon juice
  • 2-3 tablespoons sugar
Directions
  1. Preheat oven to 350 degrees and grease the bottom of a 9X13 baking dish. Set aside and begin making crust.
  2. In a food processor, combine brown rice flour, coconut flour, potato starch, sugar, brown sugar, baking powder, salt, and xanthan gum. Pulse to combine all ingredients. Cut cold butter into 6-8 slabs and place in food processor. Pulse until little pea sized crumbs form in the dough. Pour crumbs into a small mixing bowl and add 1 cup of oats. Stir to combine. Pour dough into baking pan and press down firmly the mixture into bottom of pan. Bake at 350 degrees for 15 minutes and remove.
  3. While crust is baking, prepare filling. Place cottage cheese in a food processor and puree on high speed until mixture in completely smooth. Add cream cheese, yogurt, eggs, sugar, lemon juice, vanilla extract, and brown rice flour to food processor. Turn on medium speed until mixture is smooth, making sure that cream cheese is soft enough tot mix throughout.
  4. Pour mixture over slightly cooled crust and begin making strawberry swirl. Add strawberries to food processor with lemon juice and 2 tablespoons of sugar. Pulse until smooth. Taste and add additional tablespoon of sugar if desired for sweetness.
  5. Spoon about ¾ of strawberry puree randomly on top of cheesecake filling. Using a knife, swirl the strawberry and cheesecake mixture together into desired pattern, being careful to not over swirl. You do not want the two to completely mix.
  6. Return pan to oven and bake at 350 degrees for an additional 25 minutes or until filling barely jiggles.
  7. Remove pan from oven and allow to cool completely. Chill overnight for best results. Cut into bars with a sharp knife and serve with whipped cream and remaining strawberry puree (chill overnight as well).
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-lower-fat-strawberry-cheesecake-bars/