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Gluten Free Apple Cheesecake Bars
Ingredients
  • subheading: Spiced apple filling:
  • 40 g (3 tbsp) unsalted butter
  • 5 to 6 medium slightly tart, firm eating apples, peeled, cored and cut into about ½-inch (1 to 1.5cm) pieces (I recommend apple varieties such as Braeburn, Granny Smith, Pink Lady or Jazz.)
  • 100 g (½ cup) light brown soft sugar
  • 30 g (2 tbsp) lemon juice
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 2.5 g (1 tsp) cornstarch
  • 5 g (1 tsp) water
  • subheading: Gluten free almond shortbread:
  • 140 g (1¼ sticks) unsalted butter, softened
  • 125 g (½ cup + 2 tbsp) light brown soft sugar
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 240 g (2 cups) plain gluten free flour blend (1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)
  • 65 g (⅔ cup) almond flour (or almond meal or finely ground almonds)
  • 1 tsp ground cinnamon
  • ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
  • ¼ tsp salt
  • subheading: Cheesecake filling:
  • 450 g (2 cups, 16oz) full-fat cream cheese, room temperature
  • 60 g (¼ cup) full-fat plain or Greek-style yogurt, room temperature
  • 100 g (½ cup) caster/superfine or granulated sugar
  • 10 g (1½ tbsp) cornstarch
  • 2 large eggs room temperature
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
Note: Ingredients may have been altered from the original.
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