I needed to make a dessert for dinner at church on Sunday. I was tired of making the same ole’ things, so I went looking for something else to make. I remembered a cheesecake bar I used to make when we lived in the south. I pulled it out and while looking at it, I thought, “Now there is no reason in the world, I can’t remake this dairy and gluten free.” So that is exactly what I done!

Thanks to Danielle Walker‘s amazing Real Deal Chocolate Chip cookies that can be found both on her website and in her Against All Grain Cookbook (page 258), I was able to easily remake this recipe! I did make a double batch of the cookie dough for this recipe.

I hope you all enjoy! Let me know if you make it and what you think! <3

Chocolate Chip Cheesecake Bars (dairy-free/gluten free)

Recipe by Tracy KegleyCourse: DessertCuisine: Bars

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• 2 batches Danielle Walkers Real Deal Chocolate Chip Cookie Dough

• 8 oz. Kite Hill Dairy free plain cream cheese

• 1 egg

• 1/4 cup coconut sugar

• 1/4 cup maple sugar*

Directions

• Preheat oven to 350*
• Place 1/2 the prepared cookie dough in the bottom of a 9×9 baking pan, sprayed with oil.
• Mix, cream cheese, egg, and sugars together until well blended.*
• Spread cream cheese mixture evenly over cookie dough.
• Crumble the rest of the cookie dough over the top.
• Bake for 30-35 minutes until Golden.
• Let cool for 30 min.
• Refridgerate for 2 hours.
• Cut and serve! Store in fridge.

Notes

• You could use all coconut sugar if you want, I had both on hand and wanted to mix them up a bit. 🙂