Mince Pie Cheesecake Oat Bars {gluten-free}
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Mince Pie Cheesecake Oat Bars {gluten-free}

A thick layer of rich fruity mincemeat cheesecake sandwiched between crumbly oaty shortbread.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Servings: 12 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.

Nutrition

Calories: 475kcal | Carbohydrates: 55g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 311mg | Potassium: 179mg | Fiber: 2g | Sugar: 30g | Vitamin A: 855IU | Calcium: 69mg | Iron: 1.2mg