Gluten Free Chocolate Chip Cheesecake Bars
 
Prep time
Cook time
Total time
 
These Gluten Free Chocolate Chip Cheesecake Bars take minimal effort to bake, but pack maximum amounts of flavor! Go for an easy, yet tasty dessert with these creamy cheesecake bars.
Author:
Recipe type: Dessert
Serves: 16 squares
Ingredients
  • For the crust:
  • 16 gluten free chocolate vanilla creme sandwich cookies (like Oreos)
  • 2 tablespoons melted butter
  • For the cheesecake:
  • 2 packages cream cheese, room temperature (16 oz. total)
  • ½ cup plus 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ⅓ cup buttermilk (or 2 teaspoons lemon juice plus enough milk to make ⅓ cup)
  • 1 tablespoon cornstarch
  • ½ cup mini chocolate chips, divided
  • For the chocolate drizzle:
  • ½ cup chocolate chips, melted
Directions
  1. Preheat oven to 350 degrees. Grease an 8X8 glass baking pan and set aside.
  2. Make crust by crushing cookies in a gallon sized Ziploc bag. Pour into a small mixing bowl. Melt butter and pour over crumbs. Stir until evenly coated in butter. Press into bottom of baking pan and bake at 350 for 10 mins. Remove and let cool slightly.
  3. While crust is baking, place cream cheese in a medium sized mixing bowl or stand mixer. Beat cream cheese until smooth. Add sugar and mix until smooth, scraping down sides as needed. Add vanilla and mix until incorporated. Add eggs, one at a time, beating for 30 seconds in between each addition, scraping down sides as needed. Add buttermilk and cornstarch and mix on low until smooth.
  4. Fold in ⅓ cup mini chocolate chips. Pour mixture over slightly cooled crust. Sprinkle remaining mini chocolate chips on top.
  5. Bake at 350 degrees for 32-35 mins or until bars are just set and barely jiggle when moved. Remove bars from oven and allow to completely cool. Cover and chill in fridge for 4-6 hours or overnight.
  6. Before serving, cut into squares, place on serving dish, and drizzle with melted chocolate.
  7. To melt chocolate, place ½ cup chocolate chips in a microwave safe container. Heat for 45 seconds. Remove and stir until chocolate is completely melted. If chocolate is not melted after 1 minute of stirring, return to microwave and heat in additional 15 second increments, stirring in between.
  8. Spoon melted chocolate into a small Ziploc bag. Cut a tiny hole in one bottom corner of the bag. Squeeze chocolate through hole and drizzle on top on bars.
  9. Store leftover cheesecake in an airtight container in fridge for up to a week or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chocolate-chip-oreo-cheesecake-bars/