Mince Pie Cheesecake Oat Bars {gluten-free}
A thick layer of rich fruity mincemeat cheesecake sandwiched between crumbly oaty shortbread.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: British
Servings: 12 bars
Calories: 475kcal
- 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
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.
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