Coconut Caramel Cheesecake Bars – Gluten Free!

Coconut Caramel Cheesecake Bars

Gluten-Free!

 

Today I was sitting here waiting for a flash of inspiration for my next creation. Then, boom, it happened…coconut and caramel! And while I was at it, why not add it all to a creamy cheesecake! I hope you enjoy this delicious creation, and, hey, if you switch up the flavors and make your own creation, then be sure to share it with us!

 

You’ll need….

Crust:

2/3 cup Kerrygold butter, softened

2/3 cup brown sugar

1/2 tbsp vanilla extract

1/2 cup pecans, chopped

1/2 cup Bob’s Red Mill Almond Meal

1 1/2 cups Bob’s Red Mill 1 to 1 GF Flour

1/2 cup Caramel Dang Coconut Chips

 

Preheat your oven to 350°F and prepare an 8X11 pan by lightly greasing.

In a medium bowl, cream together the butter and sugar. Next, stir in the vanilla, pecans, and almond flour.  Now, begin to stir in the gluten free flour (you may want to use your hands to fold in the flour, until it reaches a crumbly texture).

Next, set aside half cup of the crumble until needed. Take the rest of the crumble and press it down into the prepared pan. Then, evenly disperse the coconut chips across the top, and place in the oven for 10 minutes.

Remove from the oven, then allow it to cool while you begin to whip up the cheesecake mixture.

 

Cheesecake:

16oz cream cheese, softened

1/2 cup sugar

1/2 tbsp coconut extract

1 tbsp vanilla extract

2 1/2 tbsp all-natural Caramel Syrup

4 tbsp heavy cream

2 eggs

 

In a large mixing bowl, whip the cream cheese until creamy. Now, whip in the sugar and extracts followed by the cream, eggs, and two tablespoons of caramel syrup. Scrape down the sides of the bowl and whip the mixture again, long enough to be sure there’s no clumps of cream cheese left.

Pour the cheesecake mixture over the baked crust. Spread evenly, then sprinkle the reserved crumble across the top, along with a generous amount of coconut chips for good measure.

coconut caramel cheesecake bars ready for oven

Place in the oven to bake for 30 minutes. Remove from the oven, then put it in the fridge and allow to completely cool before cutting and serving. Garnish with a sprinkle of coconut chips and a drizzle of caramel syrup.

Enjoy these delicious little gluten-free Coconut Caramel Cheesecake Bars!

coconut caramel cheesecake bars baked and cut

 

 

Coconut Caramel Cheesecake Bars - Gluten Free

Prep Time: 30 minutes

Cook Time: 40 minutes

Coconut Caramel Cheesecake Bars - Gluten Free

Ingredients

    Crust:
  • 2/3 cup Kerrygold butter, softened
  • 2/3 cup brown sugar
  • 1/2 tbsp vanilla extract
  • 1/2 cup pecans, chopped
  • 1/2 cup Bob’s Red Mill Almond Meal
  • 1 1/2 cups Bob’s Red Mill 1 to 1 GF Flour
  • 1/2 cup Caramel Dang Coconut Chips
    Cheesecake
  • 16oz cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tbsp coconut extract
  • 1 tbsp vanilla extract
  • 2 1/2 tbsp All-Natural Caramel Syrup
  • 4 tbsp heavy cream
  • 2 eggs

Instructions

    For the Crust:
  1. Preheat your oven to 350°F and lightly grease an 8x11 pan.
  2. In a medium bowl, cream together the butter and sugar.
  3. Stir in the vanilla, pecans, and almond flour.
  4. Mix in the gluten free flour (you may want to use your hands to fold in the flour, until it reaches a crumbly texture).
  5. Set aside a half cup of the crumble until needed. Take the rest of the crumble and press it down into the prepared pan.
  6. Evenly disperse the coconut chips across the top, and place in the oven for 10 minutes.
  7. Remove from the oven, and allow it to cool while you begin to whip up the cheesecake mixture.
    For the Cheesecake:
  1. In a large mixing bowl, blend the cream cheese until creamy.
  2. Whip in the sugar and extracts followed by the cream, eggs, and two tablespoons of caramel syrup.
  3. Scrape down the sides of the bowl and whip the mixture again, long enough to be sure there’s no clumps of cream cheese left.
  4. Pour the cheesecake mixture over the baked crust. Spread evenly, then sprinkle the reserved crumble across the top, along with a generous amount of coconut chips.
  5. Place in the oven and bake for 30 minutes.
  6. Remove from the oven, then put it in the fridge and allow to completely cool before cutting and serving. Garnish with a sprinkle of coconut chips and a drizzle of caramel syrup.
  7. Enjoy!
http://delectablydifferentkitchen.com/2016/04/coconut-caramel-cheesecake-bars-gluten-free/

 

 

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