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Gluten-Free Peach Cheesecake Bars
Emma Collins

Gluten-Free Peach Cheesecake Bars

These gluten-free peach cheesecake bars use one cinnamon shortbread dough for both the crust and crumble.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Servings: 16 bars
Ingredients Method Notes

Ingredients
  

Shortbread base and crumble
  • 140 g unsalted butter softened
  • 125 g light brown sugar
  • 1 tsp vanilla extract
  • 240 g plain gluten-free flour blend
  • 65 g almond flour
  • 1 tsp cinnamon
  • 1/2 tsp xanthan gum; omit if already in the blend
  • 1/4 tsp salt
Cheesecake
  • 450 g full-fat cream cheese room temperature
  • 60 g full-fat plain or Greek yogurt room temperature
  • 100 g granulated sugar
  • 10 g cornstarch
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
Peaches
  • 600 g fresh firm-ripe peaches pitted and sliced 1/2 inch thick
  • 25 g granulated sugar
  • 8 g cornstarch
  • 1/4 tsp cinnamon

Method
 

  1. Heat a conventional oven to 350°F / 180°C. Line a 9-inch / 23 cm square pan with parchment handles.
  2. Mix butter, brown sugar and vanilla without whipping. Combine flour, almond flour, cinnamon, xanthan and salt, then work into the butter mixture to form a dough. Press two-thirds, about 380 g, into the pan. Reserve the rest for the top.
  3. Bake the crust about 20 minutes, until golden. Let it cool until warm, keeping the oven on.
  4. Stir cream cheese and yogurt until smooth. Combine sugar and cornstarch, then mix them in. Stir in eggs and vanilla without beating in air.
  5. Toss peaches with sugar, cornstarch and cinnamon. Spread cheesecake over the warm base, arrange peaches over it without any pooled juice, then crumble the reserved dough on top.
  6. Bake 40–45 minutes, until the topping is golden and the filling has only a small, gentle wobble. Cool completely in the pan. Refrigerate at least 2 hours, preferably overnight, before lifting and cutting into 16 bars.

Notes

Cool completely, then refrigerate at least 2 hours, preferably overnight
Keep in a sealed container in the refrigerator for 3–4 days.
Contains: Almond, egg and milk.
Weigh flour. Check labels and prevent gluten cross-contact.