Name: Mince Pie Cheesecake Oat Bars {gluten-free}
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 bars
Ingredients: 280 g cream cheese; 260 g suet-free mincemeat; 2 eggs; 240 g unsalted butter (room temperature); 100 g sweet white rice flour; 75 g oat flour; 40 g tapioca flour; 160 g gluten-free oats; 185 g soft light brown sugar (sifted); 1 teaspoon baking powder; ½ teaspoon salt

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A thick layer of rich fruity mincemeat cheesecake sandwiched between crumbly oaty shortbread.

I am finding it hard to fit in all the exciting Christmas inspired bakes and recipes in my usual 1-2 blog postings per week. So from here on until Christmas I’m stepping things up a notch. I do love to over exert myself, especially where food is concerned, so expect a bumper month of posts. I’m hoping to mix in a bit more savoury stuff into this advent period as well so let me know what you think of that. A lot of people have been saying that they missed my savoury recipes this past year where I have been more or less baking focused so in 2018 I’m planning on throwing in a few more gluten-free dinner ideas for good measure.

As usual I have set myself too much to do in the run up to Christmas, especially since Amazon have very destructively added the first series of The Marvellous Mrs Maisel to their streaming service this past week. So now I must endeavour to fit that in as well amongst the Christmas cards, extra cake orders, food prep and shopping for more Thomas the Tank Engine stocking fillers. Still, I can’t help but love December!!

It may be apparent to the eagle eyed reader that I am an ardent devotee of mincemeat. I try and put mincemeat in most of my bakes around December and a couple of weeks ago I made these Mince Pie Cheesecake Oat Bars for the market stall and have decided that they might be one of my best inventions yet.

They are a riff on my Blackberry Cheesecake Hazelnut Oat Bars. Two layers of oaty shortbread are sandwiched together with mincemeat cheesecake. If you are buying your mincemeat for the recipe then do make sure it’s suet-free as you don’t really want any extra fat messing up the recipe. I used my Cranberry Cointreau Mincemeat which is perfect for any kind of baking. By mixing the mincemeat with the cheesecake mixture you are making the centre of these oat bars extremely creamy. They don’t have the sweet punch of a traditional mince pie and are more of a subtle affair but still packed with that rich fruity spice flavour that is key to any mince pie creation.

Mince Pie Cheesecake Oat Bars {gluten-free}

A thick layer of rich fruity mincemeat cheesecake sandwiched between crumbly oaty shortbread.

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Course: Dessert

Cuisine: British

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: bars

Calories: 475kcal

Author: Georgina Hartley

Ingredients

280 g cream cheese
260 g suet-free mincemeat
2 eggs
240 g unsalted butter room temperature
100 g sweet white rice flour
75 g oat flour
40 g tapioca flour
160 g gluten-free oats
185 g soft light brown sugar sifted
1 teaspoon baking powder
½ teaspoon salt

Instructions

Pre-heat oven to 170°C and line and grease an 8 inch square cake tin.
In a medium sized bowl stir the cream cheese, mincemeat and eggs together until well combined then set aside.
Place the rest of the ingredients into a large mixing bowl and rub together with your fingertips until the mixture resembles rough breadcrumbs.
Tip half the mixture into the cake tin and press in tightly.
Spread the cheesecake over the top of the tin, then tip over the rest of the oat mixture, pressing down lightly.
Place in the oven and bake for 30 minutes.
Remove and leave to cool in the tin for 10 minutes then remove from the tin carefully and leave to finish cooling on a wire rack before cutting into squares.