Healthy Eating
  • Southeast Wisconsin
  • January 2013
Written by  Donna and Ken Klausen

Gluten-Free Chocolate Chip Cheesecake Bars

Ingredients for cookie mix:

¼ cup + 1/8 cup butter (or margarine), softened

¼ tsp. vanilla extract, gluten-free

1 egg

1 pkg. Mudd Creek’s Gluten-Free Chocolate Chip Cookie Mix

Cookie directions:

  1. Sift cookie mix in a bowl, set aside. 
  2. Beat butter, egg and vanilla.
  3. Add cookie mix until the batter comes together.
  4. Gently fold in chocolate chips.
  5. Refrigerate 1 hour.

Ingredients for cheesecake filling:

1 (8 oz.) cream cheese, room temperature

¼ cup granulated sugar

1 large egg, room temperature

1 tsp. vanilla extract, gluten-free

½ cup chocolate chips, gluten-free (*save for later)

Cheesecake filling directions:

  1. In a separate bowl, combine cream cheese, sugar, egg and vanilla.
  2. Beat until well blended, set aside.

Cheesecake bar assembly:

  1. Preheat oven to 350˚.
  2. Spread cookie dough in an 8x8 pan.
  3. Pour filling over dough.
  4. Sprinkle with additional chocolate chips*.
  5. Bake for 40 minutes or until a knife inserted into the center comes out clean. 


Donna and Ken Klausen own and operate Mudd Creek, LLC, a gluten-free company located in Appleton. They specialize in fruit spreads, baking mixes, butter spices and coffee blends. For more information, please visit our website at http://muddcreekllc.com.

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