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Blackberry Cheesecake Hazelnut Oat Bars {gluten-free}

A thick layer of blackberry cheesecake sandwiched between crumbly oaty hazelnut shortbread
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: British
Servings: 12 bars
Calories: 512kcal


  • 350 g cream cheese
  • 150 g blackberry jam
  • 1 egg
  • 240 g unsalted butter room temperature
  • 100 g sweet white rice flour
  • 75 g gluten-free oat flour
  • 40 g tapioca flour
  • 160 g gluten-free oats
  • 100 g hazelnuts roughly chopped
  • 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, jam and egg 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 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: 512kcal | Carbohydrates: 49g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 209mg | Potassium: 248mg | Fiber: 3g | Sugar: 23g | Vitamin A: 910IU | Vitamin C: 1.7mg | Calcium: 85mg | Iron: 1.7mg