Blackberry Cheesecake Hazelnut Oat Bars {gluten-free}
A thick layer of blackberry cheesecake sandwiched between crumbly oaty hazelnut shortbread
Servings Prep Time
12bars 15minutes
Cook Time
Servings Prep Time
12bars 15minutes
Cook Time
  • 350g cream cheese
  • 150g blackberry jam
  • 1 egg
  • 240g unsalted butterroom temperature
  • 100g sweet white rice flour
  • 75g gluten-free oat flour
  • 40g tapioca flour
  • 160g gluten-free oats
  • 100g hazelnutsroughly chopped
  • 185g soft light brown sugarsifted
  • 1teaspoon baking powder
  • ½teaspoon salt
  1. Pre-heat oven to 170°C and line and grease an 8 inch square cake tin.
  2. In a medium sized bowl stir the cream cheese, jam and egg together until well combined then set aside.
  3. Place the rest of the ingredients into a large mixing bowl and rub together with your fingertips until the mixture resembles rough breadcrumbs.
  4. Tip half the mixture into the cake tin and press in tightly.
  5. Spread the cheesecake over the top of the tin, then tip over the rest of the oat mixture, pressing down lightly.
  6. Place in the oven for 30 minutes.
  7. 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.