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Gluten Free Strawberry Cheesecake Bars
  • subheading: Gluten free almond shortbread:
  • 140 g (1¼ sticks) unsalted butter, softened
  • 125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added.  You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)
  • 65 g (⅔ cup) almond flour (or almond meal or finely ground almonds)
  • ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
  • ¼ tsp salt
  • subheading: Cheesecake filling:
  • 450 g (2 cups, 16oz) full-fat cream cheese, room temperature
  • 60 g (¼ cup) full-fat plain or Greek-style yoghurt, room temperature
  • 100 g (½ cup) caster/superfine or granulated sugar
  • 10 g (1½ tbsp) cornstarch (US)/cornflour (UK)
  • 2 US large/UK medium eggs, room temperature
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • subheading: You'll also need:
  • 360 g (about 3 cups) fresh strawberries, cut into about ¾-inch (2cm) pieces
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