Gluten Free Chocolate Chip Cookie Cheesecake Bars Recipes

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GLUTEN-FREE CHOCOLATE CHIP COOKIE CHEESECAKE



Gluten-Free Chocolate Chip Cookie Cheesecake image

A chocolate chip cookie mix marries with a five-ingredient creamy filling to create a dreamy dessert.

Provided by By Haley Nelson

Categories     Dessert

Time 5h30m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
Butter, gluten-free vanilla and egg as called for on cookie mix box
3 packages (8 oz each) cream cheese, softened
1 1/4 cups sugar
2 teaspoons gluten-free vanilla
4 eggs
1/2 cup miniature chocolate chips

Steps:

  • Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs-except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
  • For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.
  • Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 36 g, TransFat 1/2 g

GLUTEN FREE PEANUT & CHOCOLATE CHIP CHEESECAKE BARS



Gluten Free Peanut & Chocolate Chip Cheesecake Bars image

My gluten-free bars have a no-bake cookie crust, a creamy filling and a crunchy peanut topping. -Jennifer Hirchag, Ladera Ranch, California

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 232 calories, Fat 18g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 249mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

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