Gluten Free Chocolate Cheesecake Bar
This cheesecake traybake is a great gluten-free lunch box option. Children love it. The creamy filling sandwiched in cocoa is a great homemade treat that is firm enough to serve as a sweet treat in a lunch box. It is so easy to make, and we recommend you serve it with the fruit of your choice. Once baked, you can portion and freeze it and then place in lunch boxes straight from the freezer. It will quickly defrost for lunchtime.
Credited to: Coeliac UK
Kcal: 181.7
Difficulty: Pretty easy
Serves 25
10 mins prep
25 mins cooking time
Ingredients
- 100g butter, melted
- 320g gluten free biscuits, crushed*
- 25g cocoa powder*, plus extra for dusting
- 340g soft cheese
- 250ml mascarpone
- 200g sour cream
- 3 eggs
- 2 tbsp cornflour*
- 80g caster sugar
- Fruit to serve
Notes: *find suitable products on our online food and drink information service
Method
- Heat oven to 160C, gas mark 3. Line the bottom of a 24x33cm tin with greaseproof paper.
- Melt the butter in a saucepan. Add the crushed biscuits and stir.
- Add the cocoa to combine, then press into the tin.
- Whisk all the other ingredients in a large bowl until thoroughly combined. Pour into the tin, then bake for 25 minutes until the cheesecake has just a slight wobble.
- Leave to cool. When it is completely cooled, dust with cocoa powder and remove from the tin. Slice into 24 portions.
Nutritional information per serving
Kcal
181.7
Fat
12.4g
Carbs
14.2g
Protein
3.4g
Fibre
1.3g
Sugars
7.2g
Hints and tips:
You can do a plain cheesecake, you just need to leave out the cocoa. We have made it into a traybake, making it easy to portion.
If you want to make a deep baked cheesecake, then use half the amount of biscuit, butter and cocoa for the base, and place into an 8” round tin. Use the same amount of cheesecake filling but bake for 35 minutes (as the filling is deeper).
