Gluten-Free Blackberry Cheesecake Crumble Bars

Gluten-Free Blackberry Bars on a wooden board with creamy blackberry cheesecake filling and buttery crumble layers.

Gluten-Free Blackberry Cheesecake Crumble Bars

These Blackberry Cheesecake Crumble Bars combine a creamy blackberry cheesecake filling inside buttery crumble layers made with oats and hazelnuts.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: British

Servings: bars

Calories: 449kcal

Author: Georgina Hartley

Ingredients

350 g cream cheese
150 g blackberry jam
1 egg
100 g sweet white rice flour
215 g gluten-free oat flour
40 g tapioca flour tapioca starch
160 g gluten-free rolled oats
185 g soft light brown sugar
1 teaspoon baking powder sifted
½ teaspoon salt
240 g unsalted butter room temperature
100 g hazelnuts* roughly chopped

Instructions

Pre-heat oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F. Line and grease a 23 x 30cm (9 x 12 inch) cake tin, with the baking parchment pressed up and over each side. Leave the edges of the baking parchment hanging over the sides and secured in place with mini bulldog clips.
In a medium sized bowl stir the cream cheese, jam and egg together until well combined then set aside.
Place the sweet rice flour, oat flour, tapioca flour, rolled oats, sugar, baking powder and salt into a large mixing bowl and rub together with your fingertips until the mixture resembles rough breadcrumbs.
Stir in the hazelnuts.
Tip half the mixture into the cake tin and press in tightly and evenly.
Spread the cheesecake mixture over the top of the tin, then tip over the rest of the oat mixture, pressing down as firmly as you can without disrupting the cheesecake layer.
Place in the oven and bake for 40 minutes.
Remove and leave to cool completely in the tin. Remove from and cut into squares.

Notes

Blackberry Jam

Use a thick jam so the cheesecake filling isn’t too runny. If it’s seedless then even better as it will have a creamier texture. My homemade blackberry lime jam is perfect.

Flours

I don’t recommend swapping the sweet rice flour for another flour.
You can swap the tapioca flour for potato starch or arrowroot.
You can swap the oat flour for sorghum flour.
You can swap the rolled oats for buckwheat flakes.

Hazelnuts

If you can’t get hold of blanched hazelnuts and want to remove as much of the skins as you can then you can place them on a baking tray in the oven (pre-heated to 190°C / 170°C fan assisted / gas mark 5 / 375°F). Once they are cool enough to handle then rub off the skins before you chop them roughly.

Cooling

Make sure to cool the bars completely in the tin before removing and cutting. You can even leave overnight in the tin. This ensures they won’t fall apart.

Storing

Store your bars in the fridge due to the cream cheese in the filling.

Freezing

You can freeze these bars in an airtight container for up to 2 months.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 bar.

Nutrition