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It’s officially summer! Weekends by the pool, evening barbecues there is a lot to love about summer. To help you tackle the summer heat, try these refreshing Grain-Free Berry Cheesecake Bars.
Grain-Free Berry Cheesecake Bars – a Lighter Version of Cheesecake
Berry cheesecake bars made with a grain-free buttery shortbread crust, yogurt and light cream cheese cake layer with berries swirled throughout. This gluten-free dessert recipe is a lighter version of a creamy cheesecake.
Grain-Free Berry Cheesecake Bars Recipe Details
These zesty cheesecake bars are served chilled with fresh berries throughout, making this gluten-free summer dessert refreshing, light and delicious.
Using light cream cheese, yogurt, and fresh lemon juice makes the grain-free bars super light. The combination of these three ingredients creates a soft creamy cheesecake layer.
For the berries, you can choose blackberries, raspberries or blueberries. Since cherries are in season, I also added fresh cherries.
I used almond flour, butter, tapioca flour also called tapioca starch, coconut sugar, and a hint of cinnamon for the shortbread crust. It is so so good! The grain-free cheesecake crust will melt in your mouth.
Grain-Free Berry Cheesecake Bars Step by Step Instructions
I can honestly say this recipe is super easy to make. For the grain-free crust, all you have to do is mix the ingredients and press the dough into the baking pan. Pop it in the freezer for a few minutes then, par-bake.
While the crust is baking, make the berry swirl. In a small saucepan, cook the berries with water and a teaspoon of tapioca flour until the berries start to release their juices. It only takes is about two minutes. Set the berry mixture aside.
Can I use frozen berries?
Yes, you can. However, the texture of the cheesecake bars is better and fresher tasting when you use fresh berries.
yogurt an cream cheese cake layer
Again, super easy. Blend the yogurt and cream cheese until creamy. Then add the remaining ingredients and mix to combine.
Now that the crust is par-baked spread the cheesecake batter less two tablespoons over the crust. Then, mix the two tablespoons with the berries and spoon the mixture on top of the cheesecake layer. Use a toothpick to swirl it around. Then, dot the top with fresh berries. Done!
the oven temperature
The berry cheesecake bars are ready to be baked. To keep the bars extra creamy, the oven temperature is low at 300 Fahrenheit. It is important not to overbake the cheesecake bars. The cheesecake bars should be light golden around the edges, and the middle is still slightly wobbly.
Leave the cheesecake bars in the oven with the oven door ajar until thoroughly cooled. Then, transfer the pan into a fridge for a minimum of two hours or overnight. Don’t worry; the cheesecake will set as it is getting chilled in the fridge.
The cheesecake bars are best when chilled overnight. But if you can’t wait, you can enjoy them after two hours. Now slice and enjoy!
What I love about these grain-free berry cheesecake bars, they keep well in a closed container in the fridge for up to five days.
Having a chilled gluten-free dessert ready when you need it is the key because you will keep the summer heat out of your kitchen.
If you loved these Grain-Free Berry Cheesecake Bars be sure to Pin them for later! Already made them or have a burning question? Give me a shout in the comments.
Preheat oven to 325 F and line an 8-inch square baking pan with parchment paper
2.
SHORTBREAD CRUST
3.
Mix all the ingredients and press into the baking pan. Place the pan in the freezer for 10 minutes, then bake for 12 minutes
4.
BERRIES
5.
While the crust is baking, add 1 1/2 cups of berries into a small saucepan. Whisk the water with 1 teaspoon of tapioca flour and mix it with the berries. While stirring, cook over medium-high heat until the berries start to release their juices. This should not take longer than two minutes. Set aside to cool
6.
CHEESECAKE LAYER
7.
In a large bowl, blend cream cheese with yogurt. You can use a stand mixer fitted with the paddle attachment on the lowest speed setting. Or mix it by hand. You don't want to whip it up and incorporate too much air into the mixture
8.
Add the sugar and tapioca flour and blend until combined
9.
Add the eggs, one at a time, then lemon juice, lemon zest and vanilla and blend until smooth
10.
ASSEMBLING THE BARS
11.
Reduce the oven temperature to 300 F
12.
Gently mix 2 tablespoons of the cheesecake mixture with the berries
13.
Spread the remaining cheesecake mixture over the cooled crust, and using a spoon, spread the berry mixture over the top. Using a toothpick, gently swirl the berry mixture into the cheesecake layer
14.
Evenly distribute the fresh berries over the top of the cheesecake layer
and bake for 35 minutes. The cheesecake bars should be light golden around the edges, and the middle is still slightly wobbly when you shake the pan
15.
Turn off the oven and allow the cheesecake bars to cool to room temperature in the turned-off oven with the oven door ajar
16.
Once cooled, refrigerate for 2 hours or preferably overnight before slicing and removing from the pan
Leave a Comment
Kristina
thank you Monica
Monica
loved these cheesecake bars, so easy to make and very tasty!
Kristina
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