How To Make Key Lime Pie Bars, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions & tips in the recipe card below!

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
2. Start With The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or mix until everything is well combined and the mixture resembles wet sand. Pat the crust mixture into your prepared baking pan in an even layer, making sure you pat the crust all the way to the edges. Bake crust in the preheated oven 8-10 minutes, or until just golden.
3. Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture. Pour the key lime filling over the crust.
4. Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
5. Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
6. Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares with a sharp knife and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)

Gather Your Ingredients

So what do we need to make gluten-free mini cheesecakes? Let’s take a look at our simple ingredients list:

How To Make Gluten-Free Mini Cheesecakes, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

BEFORE YOU START: Make sure you’re using ROOM TEMPERATURE ingredients (cream cheese, sour cream, and eggs). It makes a significant difference in how smooth your filling will get and how easily it will blend. Cold cream cheese will clump & be hard to blend. 

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper muffin liners.
2. Mix Up Graham Cracker Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
3. Divide & Pat Out Crust. Add a heaping tablespoon of the crumb mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust into an even layer. It doesn’t need to be super compacted, but should look even and sealed around the edges.
4. Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside on a cooling rack to cool slightly while you mix up the filling.

5. Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large bowl), beat softened cream cheese and 1/2 cup sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
6. Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
7. Add Filling To Crust. Spoon cheesecake batter over the graham cracker crusts (I like using a large cookie scoop for this!). Gently shake the pan or gently tap on the counter to remove any air bubbles. 

8. Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
9. Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn’t look sunken!
10. Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze in a single layer up to 2 months.

FAQ + Tricks For The Best Mini Cheesecakes

Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)

Use The Water Bath. If possible, I highly recommend the modified hot water bath here, since it creates steam that cooks them gently and gives the cheesecakes a uniform look. If you skip it, your cheesecakes may crack, sink, or brown around the edges.

Cool Then Chill. Another trick for preventing cracks or sinking is to cool the cheesecakes at room temperature about 45 min before transferring to the fridge to cool completely. This gentle transition of temperature helps protect the structure of the cheesecake. (We use this same trick for traditional cheesecake!)

More Gluten-Free Cheesecake Recipes To Try

Gluten-Free Pumpkin Cheesecake

Gluten-Free Lemon Cheesecake

Gluten-Free Strawberry Cheesecake

Gluten-Free Caramel Apple Cheesecake

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Gluten-Free Mini Cheesecakes

Your favorite dessert, made mini! Our individual gluten-free cheesecakes have all the classic flavor you love, just made in a muffin pan! They're easy, delicious & SO fun to decorate! (Don't miss some of our favorite toppings, below!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword cheesecake

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Chill Time 4 hours hours 45 minutes minutes

Total Time 5 hours hours 50 minutes minutes

Servings 12 Servings

Calories 268kcal

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Light-Colored Metal Muffin Pan
• 12 Parchment Paper Muffin Liners

Ingredients

For The Gluten-Free Graham Cracker Crust

• 1 cup Gluten-Free Graham Cracker Crumbs,* like Pamela's or Schar (120 grams)
• 2 Tablespoons Melted Butter (28 grams)
• 2 Tablespoons Granulated Sugar (25 grams)

For The Cheesecake Filling

• 16 ounces Full-Fat Cream Cheese, like Philadelphia – ROOM TEMPERATURE!
• ½ cup Granulated Sugar (100 grams)
• ⅓ cup Sour Cream – ROOM TEMPERATURE
• 1 ½ teaspoons Vanilla Extract
• 1 teaspoon Fresh Lemon Zest
• 1 teaspoon Cornstarch
• 2 Large Eggs – ROOM TEMPERATURE

Optional Toppings

• Strawberries or Strawberry Topping
• Fresh Raspberries + Raspberry Sauce
• Cherry Pie Filling
• Chocolate Syrup + Crushed Gluten-Free Oreos
• Lemon Curd + Lemon Slices or Whipped Cream
• Blueberry Topping + Fresh Blueberries + Gluten-Free Graham Cracker Crumbs
• Caramel Sauce + Flaky Sea Salt
• Cinnamon Apples
• Toasted Pecans + Caramel Sauce
• Mixed Berries + Whipped Cream

Instructions

• Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper liners. Start boiling a pan of water to use for the modified hot water bath later.
• Mix Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
• Divide & Pat Out Crust. Add a heaping tablespoon of the crust mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust. It doesn't need to be super compacted, but should look even and sealed around the edges.
• Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside to cool slightly while you mix up the filling.
• Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large mixing bowl), beat softened cream cheese and granulated sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
• Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
• Add Filling To Crust. Spoon or pour cheesecake batter over the graham cracker crusts (it's ok if the crust is still slightly warm!). Gently shake the pan or gently tap on the counter to remove any air bubbles.
• Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
• Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn't look sunken!
• Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze without toppings in a single layer up to 2 months. For best results, store the cheesecakes without toppings.

Video

Notes

• Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so make sure to only use certified gluten-free graham crackers for this recipe. I like Pamela’s and Schar brands best! 
• Room Temperature Ingredients. Make sure you’re using ROOM TEMPERATURE cream cheese, sour cream, and eggs! It makes a significant difference in how smooth your filling will get and how easily it will blend.
• Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)
• Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Nutrition

Serving: 1Mini Cheesecake (Toppings Not Included) | Calories: 268kcal | Carbohydrates: 19.8g | Protein: 4.1g | Fat: 19.4g | Saturated Fat: 10.9g | Cholesterol: 78mg | Sodium: 168.1mg | Potassium: 71.2mg | Fiber: 0.8g | Sugar: 14.2g | Vitamin C: 0.3mg | Calcium: 58.4mg

Gather Your Ingredients

These carrot cake muffins are a healthier take on the same flavors as our classic gluten-free carrot cake recipe, so you’ll see lots of familiar ingredients, just in different amounts. Let’s take a look:

How To Make Gluten-Free Carrot Cake Muffins, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep The Mix-Ins. If you haven’t already, toast and cool the pecans before chopping. Grate carrots and set aside.
2. Combine Dry Ingredients. In a medium mixing bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk until evenly blended. Add the chopped pecans and stir to coat well. (This will help prevent them from sinking to the bottom!)
3. Combine Wet Ingredients. In a large mixing bowl, combine brown sugar, oil, sour cream, eggs, and vanilla. Whisk until smooth. Add carrots and stir to combine. (I find it’s easier to blend them in at this point than at the end.)
4. Add Dry Ingredients To Wet Ingredients and stir to combine.

5. Let Batter Rest 1 Hour. Then let the batter rest at room temperature 1 hour. This will give the flour time to hydrate and makes a HUGE difference in the rise of the muffins. (They’ll rise 1/2-3/4 of an inch taller if you let the batter rest!)
6. Preheat & Prep. While the batter rests, preheat the oven temperature to 425 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
7. Bake & Cool. Scoop batter into muffin cups, filling about 90% of the way full (keep in mind you’ll have better left for about 4 more muffins!) Sprinkle with coarse sugar and bake 5 minutes at 425 degrees. Leave the muffins in the oven and lower temperature to 350 degrees F and continue baking 12-15 minutes or until muffins are cooked through. Let muffins cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling completely. Repeat with remaining muffin batter.
8. Serve & Store. Enjoy muffins when cooled. Store leftover muffins in an airtight container 2-3 days at room temperature, 3-4 days in the refrigerator, or up to 2 months in a freezer-safe bag in the freezer.

FAQ + Tricks For The Best Carrot Cake Muffins

Measure Carefully! Weigh ingredients with a digital kitchen scale when possible and use the scoop and level method where you can’t weigh. Especially with those dry ingredients, you don’t want to add any extra flour to the muffin batter! 

Let the Batter Rest! I know it’s annoying to wait, but it makes a HUGE difference in the rise of these delicious muffins. We’re talking 1/2-3/4 of an inch! It also creates more tender muffins, since the flour is better hydrated.

Use Fresh Carrots & Toasted Pecans. For best results, do NOT use store-bought grated carrots here. They’ll be too thick and tend to run dry. Grate fresh carrots on a box grater (or in a food processor), and you’ll get much better muffins! I also recommend toasting the pecans before adding them here, since toasting adds significant depth of flavor that raw pecans just won’t. 

The BEST Muffin Pan & Muffin Liners. For a gentle, even bake, I highly recommend a light-colored metal 12-cup muffin tin and these parchment paper muffin liners. They’re the ONLY muffin liners I use since they’re SUPER non-stick and easily peel away without ripping your muffins.

More Gluten-Free Muffin Recipes To Try

Gluten-Free Brown Butter Banana Chocolate Chip Muffins

Gluten-Free Blueberry Muffins

Gluten-Free Pumpkin Cream Cheese Muffins

Gluten-Free Almond Poppy Seed Muffins

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Gluten-Free Carrot Cake Muffins

Our easy gluten-free carrot cake muffins have the classic carrot cake flavor you love, in breakfast form! They're tender, moist, and full of delicious spices, perfect for breakfast or brunch!

Course Breakfast

Cuisine American

Diet Gluten Free

Keyword carrot cake

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 16 Muffins

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Light-Colored Metal Muffin Pan
• Parchment Paper Muffin Liners (We recommend Paper Chef Brand!)

Ingredients

Dry Ingredients:

• 2 ¼ cup Gluten-Free Measure-For-Measure Flour (270 grams)
• 1 Tablespoon Baking Powder
• ¼ teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• 1 ¼ teaspoons Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• ¼ teaspoon Ground Cloves

Wet Ingredients & Mix-Ins

• 1 ¼ cups Light Brown Sugar
• 3 Large Eggs (Room Temperature)
• 1 cup Sour Cream (or Plain Greek Yogurt*)
• ½ cup Neutral-Tasting Oil (like vegetable oil, canola oil, avocado oil, etc.)
• 1 Tablespoon Vanilla Extract
• 1 ½ cups Freshly Peeled, Grated Carrots (150 grams)
• ½ cup Toasted Pecans, Chopped (toast first, then chop!)
• 2 Tablespoons Coarse Sugar or Sparkling Sugar (for garnish)

Instructions

• Combine Dry Ingredients. In a medium mixing bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk until evenly blended. Add the chopped pecans and stir to coat well. (This will help prevent them from sinking to the bottom!)
• Combine Wet Ingredients. In a large mixing bowl, combine brown sugar, oil, sour cream, eggs, and vanilla. Whisk until smooth. Add carrots and stir to combine. (I find it's easier to blend them in at this point than at the end.)
• Add Dry Ingredients To Wet Ingredients and stir to combine.
• Let Batter Rest 1 Hour. Then let the batter rest at room temperature 1 hour. This will give the flour time to hydrate and makes a HUGE difference in the rise of the muffins. (They'll rise 1/2-3/4 of an inch taller if you let the batter rest!)
• Preheat & Prep. While the batter rests, preheat the oven temperature to 425 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
• Bake & Cool. Scoop batter into muffin cups, filling about 90% of the way full (keep in mind you'll have better left for about 4 more muffins!) Sprinkle with coarse sugar and bake 5 minutes at 425 degrees. Leave the muffins in the oven and lower temperature to 350 degrees F and continue baking 12-15 minutes or until muffins are cooked through. Let muffins cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling completely. Repeat with remaining muffin batter.
• Serve & Store. Enjoy muffins when cooled. Store leftover muffins in an airtight container 2-3 days at room temperature, 3-4 days in the refrigerator, or up to 2 months in a freezer-safe bag in the freezer.

Video

Notes

• Gluten-Free Flour. I love King Arthur Measure-For-Measure gluten-free flour for these muffins. If you use a different brand of 1:1 gluten-free flour blend, be sure it contains xanthan gum! I do not recommend oat flour, almond flour, or coconut flour for this recipe. Weigh the flour when possible, for best results, or use the scoop and level method to spoon flour into your measuring cup to avoid packing extra flour into the recipe. 
• LET THE BATTER REST! I know it’s annoying to wait, but it makes a HUGE difference in the rise of these muffins. They’ll rise 1/2-3/4 of an inch taller after resting! It also creates more tender muffins, since the flour is better hydrated.
• Sour Cream & Yogurt. Plain Greek yogurt can be used in place of the sour cream here, but keep in mind it will have a slightly less moist and tender result, since it’s lower in fat. The higher fat percentage of yogurt you use, the better the result. (Full-fat or 2% yogurt works better than fat-free!) 

Start With Simple Ingredients

So what do you need for this easy recipe? Let’s take a look at our ingredients list:

• Fresh Lemon Zest. Fresh lemons only! You’ll need TWO lemons’ worth of lemon zest for lemon brownies. The most concentrated lemon flavor is in the natural oils in the zest, so it packs a sunny punch into every bite.
• Sugar. Next up is granulated sugar (cane sugar). We love rubbing the lemon zest into the sugar to infuse it with the lemon flavor. Such a great trick for lemon recipes!
• Softened Butter. Then, you’ll need some butter to cream with the sugar. I love the texture it adds to these fudgy lemon brownies! (You can use salted butter or unsalted butter.)
• Eggs. Simple! They bind and add fudginess to the texture. So good!
• Lemon Juice. For another splash of bright lemon flavor. Be sure to use FRESH lemon juice here (rather than bottled, which can taste bitter and overly acidic). I love the tang of fresh lemon juice.
• Vanilla & Almond Extract. Just like in our Lemon Poppy Seed Muffins, we’re adding a mix of vanilla extract and a little bit of almond extract. It might sound strange, but it really amplifies the lemon flavor! If you prefer, you can add 1-2 drops of lemon oil or lemon extract instead of the almond extract, but I really love it here. 
• Gluten-Free Flour. To keep things simple, I like using a gluten-free measure for measure flour. This one from King Arthur is our go-to. If you use a different 1:1 blend, be sure that it contains xanthan gum and know that your results may vary slightly.
• Cornstarch. Adding a little cornstarch to the mix keeps your lemon brownies from tasting floury or getting too dense. (You can use arrowroot if you prefer to avoid corn!)
• Salt. To balance the flavor. Simple, but essential!
• Our Easy Lemon Glaze. This simple sweet glaze is a mixture of powdered sugar, lemon juice, and a little butter. It’s the final flourish on our easy lemon brownie recipe. Such a lovely touch! 

How To Make Gluten-Free Lemon Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Pan & Preheat The Oven. Preheat the oven to 350 degrees F. Line a square 8×8″ baking pan with parchment paper (I like to have the parchment hanging over two of the sides so I can use them as handles to lift the brownies out of the pan later).
2. Combine Lemon Zest & Sugar. In a large bowl or a stand mixer, combine lemon zest & sugar. Use clean fingertips to rub the lemon zest into the sugar until it’s fragrant and yellow. You’re distributing the lemon oils to all those sugar grains which means more powerful lemon flavor in every bite!
3. Cream Sugar & Butter. Add softened butter to your lemon zest infused sugar and cream 2-3 minutes, until light, fluffy, and a bit lighter in color.
4. Add Eggs One At A Time, beating to incorporate after each addition. Scrape down the sides, then…
5. Add Lemon Juice, Vanilla & Almond Extract. Whisk or mix these in until smooth. The mixture may look a bit grainy or curdled at this point. Don’t stress!
6. Mix In Gluten-Free Flour Blend, Cornstarch & Salt. Now, you’re ready to add the dry ingredients! In a separate bowl, combine the flour, cornstarch, and salt. Add dry ingredients to your wet ingredients and fold them in with a flexible spatula or mix until JUST combined (try not to over-mix).

7. Pour Into Your Prepared Pan. Transfer the lemon brownie batter to your prepared pan and smooth it out into an even layer. (An offset spatula makes this easy!)
8. Bake & Cool. Pop your lemon brownies in the oven and bake at 350 degrees F. for 22-26 minutes, or until the venter is just set. Remember, that like brownies, you don’t want to over-bake them or they’ll lose their fudgy texture! Cool the brownies 20-30 minutes, then make your glaze.
9. Glaze The Brownies. In a small bowl or a liquid measuring cup, combine powdered sugar, lemon juice, and melted butter. Whisk until completely smooth, adding more powdered sugar if the glaze looks too thin, or more lemon juice if it looks too thick. Pour glaze over the cooled brownies and smooth it out with an offset spatula. Garnish with additional lemon zest & enjoy!
10. Store leftovers in an airtight container 1-2 days at room temperature 2-3 days in the refrigerator, or freeze up to 2 months. 

FAQ + Tips For The Best Lemon Brownies

How To Cut Lemon Brownies Neatly. No one wants to mess up a delicious dessert with messy cuts! I find brownies cut with clean, crisp lines after they’ve been chilled. Chill the brownies, then use a sharp knife to make clean cuts. (You can even run the knife under hot water, wipe it dry, and then cut the brownies for an even smoother cut!)

How To Store Lemon Brownies. Gluten-free lemon brownies keep best in the refrigerator. I store leftovers covered in the fridge for up to 3-4 days, or you can freeze them about 1 month.

Can I Make These Dairy-Free? I haven’t tested these dairy-free yet, but in my experience, most brownie recipes work well using dairy-free butter as a substitute.

Can I Use Meyer Lemons Instead? Absolutely! We made one of our test batches with Meyer lemons (a sort of hybrid of oranges & lemons) and they were scrumptious. So good!

Could I Make These With Orange or Lime? That sounds delicious! I haven’t tried it myself, but I think both versions would work, since we’re not worrying about leavening (and have fewer chemical reactions to worry about). If you give it a try with orange or lime, I’d LOVE to know how it goes!

Start With Simple Ingredients

One thing you’ll love about this gluten-free fruit pizza cookies recipe is how straightforward the ingredients are. Let’s take a look:

• Butter. You’ll need butter for the gluten-free lemon sugar cookies and the easy cream cheese frosting.
• Sugar. Next up is some granulated sugar. A must for making sugar cookies!
• Lemon Zest. I find that fresh lemon zest adds BRIGHT lemon flavor to the cookies. It’s kind of the secret ingredient here that takes the cookies to the next level.
• Eggs. Some room temperature eggs blend in beautifully.
• Vanilla & Lemon Extract. I love a mix of vanilla extract AND lemon extract in the cookies, but you can skip the lemon extract if you don’t have it.
• Baking Powder & Salt. For the perfect puff and a delicious balance of flavors.
• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour blend, but if you use another brand, be sure it contains xanthan gum. Make sure to measure the flour carefully to avoid packing extra flour into the measuring cup!
• Cream Cheese Frosting. We’re making a quick cream cheese frosting with butter, softened cream cheese, powdered sugar, vanilla, and a pinch of salt. It’s easy and works like a charm every time.
• Fresh Berries or Fruit. My favorite combination of fruit for these fruit pizza cookies is fresh strawberries, blueberries, blackberries, and raspberries, but you can also add kiwi, pineapple, mandarin oranges or halved grapes, if you like!
• Fresh Mint. For an extra pretty touch, I love to tuck a mint leaf into each mini fruit pizza. The pop of green is a gorgeous look for this beautiful dessert!

FAQ + Tips & Tricks For The Best Gluten-Free Fruit Pizza Cookies

CAN FRUIT PIZZA COOKIES BE MADE IN ADVANCE? Yes! The cookies can be made up to 2 days in advance and stored in the refrigerator. Or, you can freeze the cookies (without frosting + berries) up to 1 month before decorating them. Let them thaw a touch before frosting and decorating for best results. Once decorated, the cookies will look their best when eaten within a few hours.

HOW TO STORE FRUIT PIZZA COOKIES. Before frosting, you can store the gluten-free lemon sugar cookies on a covered sheet pan or in an airtight container or bag with parchment paper between layers of cookies. Once frosted, store the cookies in a single layer in the refrigerator. (Covered, for best results!)

A TRICK FOR PERFECTLY ROUND COOKIES. If you’re making these fruit pizza cookies for an event or get-together or simply love the look of perfectly round cookies, you can make your cookies perfectly round by coaxing them into circles with a large circular cookie cutter. When the cookies are hot out of the oven, gently move the cookie cutter around the cookie in a circular motion to coax it into a circle.

More Fruity Dessert Recipes To Try

Gluten-Free Lemon Curd Thumbprint Cookies

Gluten-Free Strawberry Cheesecake

Gluten-Free Lemon Tart

Knickerbocker Glory

Recipe Card

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Gluten-Free Fruit Pizza Cookies

These mini gluten-free fruit pizzas are made from gluten-Free lemon sugar cookies, a light cream cheese frosting, and fresh berries. They're beautiful and easy!

Course Cookies

Cuisine American

Diet Gluten Free

Keyword fruit pizza cookies, gluten free fruit pizza cookies, gluten free mini fruit pizzas, gluten free sugar cookie pizzas

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 28 -30 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Lemon Sugar Cookies:

• ¾ cup butter, softened to room temperature (1 1/2 sticks, 170 grams)
• 1 ½ cups granulated sugar (300 grams)
• 1 Tablespoon lemon zest (about 1 lemon)
• 2 eggs (ideally room temperature)
• 1 teaspoon vanilla extract
• ¼ teaspoon lemon extract optional
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 ½ cups gluten-free measure-for-measure flour* (300 grams)

For The Cream Cheese Frosting:

• 12 oz. cream cheese, softened slightly (340 grams)
• ½ cup butter, softened slightly (113 grams/1 stick)
• 1 ¼ cups powdered sugar (150 grams)
• 1 teaspoon vanilla extract
• pinch salt (about 1/8 tsp.)

To Decorate: 

• Fresh strawberries blueberries, blackberries, and raspberries (OR kiwi, pineapple, mandarin oranges, halved grapes, etc.)
• Fresh mint leaves
• Powdered sugar 1/2 Tbsp. or so will do!

Instructions

Start With The Gluten-Free Lemon Sugar Cookies:

• Combine Sugar, Lemon Zest, and Butter. In a stand mixer (or large mixing bowl), combine sugar and lemon zest. Rub the lemon zest into the sugar until it’s well combined and fragrant. Add the softened butter and cream on medium speed 2-3 minutes, or until light and fluffy. 
• Add Eggs & Vanilla. Scrape down the sides of the bowl and add eggs, one at a time, beating to incorporate each egg before adding the next. Then, add the vanilla (and lemon extract, if using!), and mix to combine. 
• Add Dry Ingredients. Scrape down the edges of the mixing bowl and add baking powder, salt, and half of the flour. Stir until the flour is partially incorporated (this prevents the flour from POOFING out at you!). Pause and add the remaining flour and mix until just combined.
• Chill 20-30 Minutes. Cover the cookie dough and chill 20-30 minutes, while you preheat your oven.
• Preheat & Prep. Preheat the oven temperature to 350 degrees F. Line a baking sheet with parchment paper and use a medium cookie scoop (about 1 1/2 Tbsp.) to scoop 6 cookies onto the prepared baking sheet.
• Bake cookies at 350 degrees for 9-11 minutes, or until the tops are just set and the bottoms are golden. Note: the tops and edges of these cookies will NOT brown. If they have browned, your cookie will be crisp rather than soft. Let the cookies sit on the baking sheet 2-3 minutes, then transfer to a cooling rack. Repeat with remaining cookies. (Note: the longer the cookies chill, the less they spread, so remove the dough from the fridge a minute or two before you plan to scoop to keep all the cookies the same size.)
• Cool completely before frosting. Cookies can be made 2 days in advance and stored in the refrigerator or frozen for up to 1 month. Thaw before decorating. 

Next, Make The Cream Cheese Frosting:

• Cream Butter & Cream Cheese. When the cookies are cool, make your frosting. In a stand mixer or mixing bowl, beat the cream cheese and butter together 2-3 minutes, or until light and fluffy. 
• Add powdered sugar, vanilla, and salt and beat to combine. If the frosting seems too loose, add more powdered sugar 1 Tbsp. at a time. If it seems too thick, you can thin it out with 1-2 tsp. milk at a time. 
• Spread or Pipe The Frosting. Spread the frosting onto the cooled cookies (a small offset spatula makes this easier!) or transfer the frosting to a piping bag** and pipe the frosting onto the cookies, leaving a small border around the edge where the cookie is still visible (like the crust of a pizza). 
• Decorate the frosted cookies with fresh fruit and mint leaves as desired. Finish with a light dusting of powdered sugar for a pretty look. (use a sieve or sifter to dust the powdered sugar over the cookies). 
• Store decorated cookies covered in the refrigerator up to 3 days. 

Video

Notes

• *GLUTEN-FREE FLOUR. I highly recommend King Arthur Baking Measure-For-Measure Gluten-Free Flour for this recipe. My second favorite is Bob’s Red Mill 1:1 Gluten-Free Flour. 
• **PIPING TIP. I used a Wilton 1M open star piping tip for the cookies in the photos. 

Gather Your Ingredients

Our lemon tart is a slightly easier take on a classic tarte au citron. We just simplified it so it’s more accessible! So, what do you need to get started? Let’s take a look at our ingredients list:

You’ll Also Need a Tart Pan!

Lastly, you’ll need a 9-inch tart pan with a removable bottom. We love this one. It’s easy to clean, easy to work with, and bakes evenly!

SHOP OUR PAN

How To Make a Gluten-Free Lemon Tart, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan with butter and set aside.
2. Make The Tart Crust. In a large mixing bowl, cream softened butter with brown sugar and granulated sugar for 2-3 minutes or until smooth and fluffy. Scrape down the sides of the bowl and add gluten-free flour and salt. Mix until the flour mixture is evenly coated in the butter mixture. The mixture may look a bit dry and shaggy, but if it holds together when pinched, you’re good to go!
3. Bake The Crust. Use the bottom of a measuring cup or drinking glass to pat the crust mixture out into the prepared pan and up the sides. (Make sure to also go around the border of the crust with a finger to pack it down into an even layer.) Gently prick the crust 4-5 times with a fork and bake in preheated oven15-18 minutes, or until just golden brown. Set aside to cool slightly.

4. Mix Up The Lemon Filling. In a medium bowl, combine sweetened condensed milk, fresh lemon juice, egg yolks, vanilla extract, and lemon zest. Whisk until the lemon mixture is as smooth as possible. (There will still be flecks of zest, but you don’t want any unmixed egg!)
5. Bake. Pour the tart filling into the baked tart shell and gently smooth into an even layer. Bake 12-14 minutes, or until the filling looks just set, with a subtle wiggle in the center.
6. Cool, Then Chill. Let the tart chill at room temperature 45-60 minutes, then transfer to the refrigerator and chill at least 3-4 hours, or until completely cold.
7. Decorate. Just before serving, decorate the tart with powdered sugar, fresh berries, whipped cream, lemon slices, edible flowers, or mint leaves, as desired.
8. Serve & Store. Cut into slices and enjoy! Store leftovers in an airtight container in the fridge 2-3 days or freeze up to 2 months.

FAQ + Tricks For The Best Lemon Tart

Make-Ahead Tips. If you’re making this lemon tart ahead of time, it will keep well in the fridge overnight. You can also freeze the tart up to 2 months, though it will be slightly softer after thawing.

How To Get A Tart Out Of The Pan. Since we’re working with a tart tin that has a removable bottom, you can literally set it the chilled tart on top of a sturdy overturned glass or small bowl, then just gently wiggle the sides of the pan to loosen them from the tart. The exterior ring should slide right off!

Can I Use Lemon Curd Instead? My recipe is specifically scaled to work with this crust, so I recommend making it as written.

Can I Use Meyer Lemons? I’ve only used regular lemons in my test bakes, but meyer lemons *should* work here. Just keep in mind the tart will takes like meyer lemons! (The flavor is more like a cross between oranges and lemons than a true lemon flavor.)

More Gluten-Free Lemon Desserts To Try

Gluten-Free Lemon Bundt Cake

Gluten-Free Fruit Pizza Cookies

Gluten-Free Lemon Cheesecake

Lemon Ice Cream

Print

Gluten-Free Lemon Tart

Bright, beautiful & packed with fresh lemon flavor, this gluten-free lemon tart is the perfect elegant dessert for a special occasion. (Make sure to plan ahead as this tart needs to chill!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten free tart

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Chill Time 5 hours hours

Total Time 5 hours hours 55 minutes minutes

Servings 12 Servings

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 (9-inch) Tart Pan (with a removable bottom)

Ingredients

For The Shortbread Crust (See Notes For Alternatives!):

• ½ cup butter, softened (113 grams/1 stick)
• ¼ cup brown sugar (50 grams)
• 2 Tablespoons granulated sugar (25 grams)
• 1 ⅓ cups gluten-free measure-for-measure flour (160 grams)
• ½ teaspoon kosher salt

For The Lemon Tart Filling:

• 1 (14 ounce) can sweetened condensed milk (NOT regular condensed milk!)
• ½ cup fresh lemon juice
• 3 large egg yolks (save egg whites for another recipe)
• 1 Tablespoon fresh lemon zest (packed!)
• ¼ teaspoon vanilla extract

To Decorate The Tart (Choose just 1-2)

• Fresh Berries (raspberries, strawberries, blueberries)
• Whipped Cream
• Powdered Sugar
• Fresh Mint Leaves
• Edible Flowers
• Fresh or Candied Lemon Slices

Instructions

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan with butter and set aside.
• Make The Tart Crust. In a large mixing bowl, cream softened butter with brown sugar and granulated sugar for 2-3 minutes or until smooth and fluffy. Scrape down the sides of the bowl and add gluten-free flour and salt. Mix until the flour mixture is evenly coated in the butter mixture. The mixture may look a bit dry and shaggy, but if it holds together when pinched, you're good to go!
• Bake The Crust. Use the bottom of a measuring cup or drinking glass to pat the crust mixture out into the prepared pan and up the sides. (Make sure to also go around the border of the crust with a finger to pack it down into an even layer.) Gently prick the crust 4-5 times with a fork and bake in preheated oven15-18 minutes, or until just golden brown. Set aside to cool slightly.
• Mix Up The Lemon Filling. In a medium bowl, combine sweetened condensed milk, fresh lemon juice, egg yolks, vanilla extract, and lemon zest. Whisk until the lemon mixture is as smooth as possible. (There will still be flecks of zest, but you don't want any unmixed egg!)
• Bake. Pour the tart filling into the baked tart shell and gently smooth into an even layer. Bake 12-14 minutes, or until the filling looks just set, with a subtle wiggle in the center.
• Cool, Then Chill. Let the tart chill at room temperature 45-60 minutes, then transfer to the refrigerator and chill at least 3-4 hours, or until completely cold.
• Decorate. Just before serving, decorate the tart with powdered sugar, fresh berries, whipped cream, lemon slices, edible flowers, or mint leaves, as desired.
• Serve & Store. Cut into slices and enjoy! Store leftovers in an airtight container in the fridge 2-3 days or freeze up to 2 months.

Video

Notes

• Other Crust Options. If you prefer, you can make our gluten-free graham cracker crust or our gluten-free Oreo crust, made with gluten-free GOLDEN Oreos. (Do not use chocolate oreos!) 
• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another brand, make sure it contains xanthan gum! Weigh the flour for best results, or use the scoop and level method to spoon flour into the measuring cup to avoid packing extra flour into the crust. 

Gather Your Ingredients

One of the best things about these gluten-free sprinkle sugar cookies? They start with SIMPLE ingredients! Let’s take a look:

• Softened Butter. The base of these cookies is a basic sugar cookie dough. For this, we’ll start with butter which lends beautiful soft texture and flavor, along with some…
• Sugar. The granulated sugar and butter will get creamed to be light and fluffy. It makes a perfect blank canvas for color (sprinkles) and flavor (coming right up!).
• Eggs. To bind the ingredients together and give you those nice slightly chewy edges with soft middles.
• Vanilla. Enter: flavor! Use the best-tasting vanilla extract you can, as most birthday cake cookies, funfetti cookies, and sprinkle cookies get their flavor from plenty of vanilla.
• Almond Extract. Technically optional if you’re not a fan, but pretty classic in a good sugar cookie or birthday-cake flavored recipe. I love what it adds!
• Baking Powder. Gotta get that puff!
• Salt. To balance the flavor. Don’t skip it!
• Gluten-Free Measure-For-Measure Flour. We highly recommend King Arthur Measure For Measure Gluten-Free Flour, but if you use another gluten-free flour blend, be sure it contains xanthan gum, or this sprinkle sugar cookies recipe won’t turn out properly. Do not substitute almond flour, coconut flour, or oat flour here.
• Sprinkles. You can’t make sprinkle sugar cookies without sprinkles! You’ll want to use jimmies (the oblong/rectangle/cylinder shaped sprinkles) or quins (flat round circles or shaped sprinkles). These sprinkles won’t bleed their color into the dough and hold up well when baked. They’re the classic shapes for funfetti cake and work well in gluten-free funfetti cookies, too!

How To Make Gluten-Free Sugar Cookies With Sprinkles, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Cream Butter & Sugar. In a large bowl or the bowl of a stand mixer, combine butter and sugar. Beat together with a paddle attachment or hand mixer 2-3 minutes, or until the mixture is smooth and cohesive.
2. Mix In Wet Ingredients. Add eggs, one at a time, beating to incorporate each egg before adding the next. Then, Add vanilla and almond extract and beat to blend in.
3. Add Dry Ingredients. Scrape down the sides of the bowl and add baking powder, salt, and flour. Mix until the flour is mostly mixed in.

4. Mix In Sprinkles. Add sprinkles and stir or beat on low to incorporate the sprinkles into the dough. (The dough will be thick and sticky at this point. You may prefer to finish with a spatula.)
5. Chill Dough. Cover the dough and refrigerate to chill dough 30 minutes, while you preheat the oven.
6. Preheat & Prep. While the dough is chilling, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
7. Scoop & Roll Dough. When the oven is preheated, remove chilled dough from the refrigerator. Scoop or roll dough into 1.5” balls (i use a medium cookie scoop). If desired, roll the tops of the cookie dough balls in more sprinkles before placing on a baking sheet.
8. Bake Cookies at 350 degrees for 8-10 minutes or until set around the edges and just underdone in the center. Cool 2 minutes on the baking sheet before transferring to a wire rack.
9. Serve & Store. Enjoy once the cookies are cooled completely. Store in an airtight container at room temperature 2-3 days or freeze up to 2 months. 

Mix It Up! Make Your Sprinkle Sugar Cookies Work For Holidays & Celebrations all year long

• For Birthdays. I love using multi-color jimmies (pictured in these photos) that remind people of birthday cakes. Or, you can pick sprinkles in the birthday person’s favorite colors.
• For Valentine’s Day. Try heart-shaped quins sprinkles or red, pink, and white jimmies.
• For St. Patrick’s Day. Go for green! Pick shamrock quins or green and white jimmies.
• For Mardi Gras. You can totally make sprinkle cookies for mardi gras! Use yellow, purple, and green sprinkles to mimic king cake.
• For Easter. Think pastels. Use natural-colored jimmies in softer colors, or pick up some pastel jimmies.
• For 4th Of July. Red, white, and blue! Use jimmies or find some star-shaped quins for an extra festive look. You can even mix + match the jimmies + stars!
• For Halloween. Get spooky with oranges, blacks, greens, whites, and purples. Or pick up some jack-o-lantern, ghost, or bat quins.
• For Hanukkah. Celebrate with blue and white!
• For Christmas. Use classic red & green or red & white for a festive look!

Gluten-Free? Make sure to use gluten-free sprinkles! We Like Chef’s Select, Judee’s, and Sweetapolita brands.

Gather Your Ingredients

The best part about this easy recipe (other than the flavor–duh!) is that you only need a few basic ingredients. Let’s take a look:

• Fresh Blueberries. I love to make this blueberry topping recipe with fresh, juicy blueberries for the most vibrant flavor and best texture, but see the FAQ below for tips on using frozen blueberries instead!
• Sugar. Granulated sugar (white sugar) adds sweetness and elevates the blueberry flavor.
• Water. Since blueberries aren’t as naturally juicy as strawberries, I add a little water to the blueberry sauce to create that saucy texture.
• Fresh Lemon Juice & Fresh Lemon Zest. Lemon and blueberry pair beautifully together. The acidity of the lemon juice brightens and elevates the sweet notes of the blueberries in the best way possible. Then, we’ll turn it up a little more with a touch of lemon zest for extra flavor.
• Cornstarch. For thickening the sauce.
• Vanilla. Optional, but I love what this tiny splash of vanilla extract does. Don’t worry, the blueberry flavor will still shine through!
• A *Tiny* Pinch of Salt. My secret ingredient. Salt is a flavor enhancer, and adding a tiny pinch of of salt is like turning up the volume on the sweet and tangy flavors in this blueberry topping.

How To Make Blueberry Sauce, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Set aside 1/3 of the Blueberries. Set aside 1/3 (4 ounces/113 grams) of the fresh blueberries for later. 
2. Combine. Add the remaining 2/3 blueberries, the sugar, water, lemon juice, cornstarch, and a pinch of salt to a medium saucepan. 
3. Cook to Soften. Cook over medium heat, stirring with a spatula, until the blueberries soften and the sauce thickens, about 5-8 minutes. (The sauce will go from opaque to translucent and glossy.) It’s ok to gently break up some of the berries with your spatula as they cook, if you like. 
4. Stir in Remaining Blueberries. Add the reserved 1/3 of the blueberries, along with the vanilla extract and cook 2-3 minutes more. 
5. Cool To Set. Let the blueberry sauce cool a bit, then transfer to an airtight container or jar and chill in the refrigerator. The blueberry sauce will thicken up even more in the refrigerator. The ideal texture for using on cake or cheesecake is scoop-able, but not runny. If you want to thin it out more (for ice cream, oatmeal, etc.), you can stir in 1 teaspoon of water at a time until you reach your desired consistency. 
6. Serve & Store. Enjoy on cheesecake, pound cake, ice cream, oatmeal, yogurt, pancakes, waffles, and more! Store leftover sauce in an airtight container in the fridge up to 4-5 days. (This blueberry sauce can be frozen, but the texture will soften more upon thawing.) 

Yummy Ways To Use This Blueberry Topping

So, what are the best ways to use this fresh blueberry sauce? The sky’s the limit, but these are my favorites:

• CHEESECAKE!!! Blueberry Cheesecake is a revelation, and this blueberry cheesecake topping is perfect for spring!
• Ice Cream. A scoop of vanilla ice cream is delicious with a spoonful of this blueberry topping! It makes for one gorgeous sundae. Or, you can use it to make a blueberry knickerbocker glory!
• Pound Cake or Angel Food Cake. Try classic vanilla cake, lemon pound cake, or fluffy angel food cake with this blueberry sauce and a dollop of fresh whipped cream. It’s unbelievable!
• A Stack of Pancakes, Waffles or French Toast. All these breakfast faves are delicious with a little blueberry sauce. It’s got more texture than blueberry syrup, which I LOVE.
• Yogurt. Stir a spoonful of this delicious topping into plain or vanilla yogurt or layer in parfaits for a pretty touch. (I’m sure cottage cheese also works if you like it!)
• Oatmeal. Warm oatmeal + cool blueberry topping = a match made in heaven.

FAQ + Tricks For The Best Blueberry Sauce

Can I Use Frozen Blueberries? Yes! This is a great option when it’s not blueberry season. Just know your sauce will be a bit softer in texture than mine. Thawed frozen blueberries tend to lose some of their sturdiness, so they’ll be softer as they cook. If using frozen blueberries, there’s no need to thaw them first, and you can add them all at once.

Is This The Same as Blueberry Compote or Blueberry Syrup? Our blueberry sauce is kind of in the sweet spot in the middle. It’s saucier than a compote and thicker than a syrup.

How to Make SMOOTH Blueberry Sauce. To make a smoother blueberry sauce, puree the finished sauce in a blender or with an immersion blender, then strain it through a sieve.

Can I Freeze Blueberry Sauce? Yes! Transfer the cooled sauce to a freezer-safe container and freeze up to 2 months. Thaw in the fridge before using. Keep in mind that the sauce will soften upon thawing, and will need a quick stir once it’s thawed. 

Can I Use Something Besides Sugar? I haven’t tested this recipe with any other sweeteners, but a 1:1 sugar alternative (like Swerve) may work here. While you can use a liquid sweetener, like maple syrup, I find the maple flavor will dominate here. If you decide to use maple, you’ll use 2-3 Tablespoons and may need less water than my recipe calls for.

Simple Ingredients To Get Started

• Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so you need to use gluten-free graham crackers to keep this crust gluten-free. We’ve got LOTS of brands of gluten-free graham crackers to choose from, but my go-to is Pamela’s.
• Granulated Sugar (white sugar). This helps bind the crust and sweeten the filling.
• Melted Butter. To hold the crust together. Simple & easy!
• Cinnamon. A little kiss of cinnamon is amazing with the blueberries!
• Full-Fat Cream Cheese. We only recommend blocks of full-fat cream cheese for making cheesecake. I love Philadelphia brand the most.
• Sour Cream. Another classic ingredients for cheesecake! It adds brightness and creaminess for the perfect texture.
• Fresh Lemon Juice. You’ll need some for the topping, and some for the filling.
• Lemon Zest. A MUST! Fresh lemon zest contains the most concentrated lemon flavor, thanks to the lemon essential oils. Remember you want JUST the yellow zest, NOT the bitter white pith underneath!
• Cornstarch. A little secret that makes a big difference in texture!
• Vanilla. A kiss of vanilla extract adds a beautiful aroma that complements the lemon nicely.
• Eggs. To bind the cheesecake together.
• Fresh Blueberries. For a double dose of fresh blueberry flavor, we’re adding some sweet, juicy blueberries to the blueberry cheesecake mixture and some for the topping. Yum!
• Fresh Blueberry Topping. Our blueberry sauce recipe is perfect for this cheesecake. It’s got a brighter, fresher color and flavor that can’t be beat! This easy recipe is made with blueberries, sugar, lemon zest, fresh lemon juice, water, vanilla & salt.
• Whipped Cream. Pillowy swirls of whipped cream are the perfect finish!

How To Make Gluten-Free Blueberry Cheesecake, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Crust

1. Preheat & Prep. Start by preheating the oven to 325 degrees F. Line a 9-inch springform pan with parchment paper. (I love to use pre-cut parchment rounds)
2. Crush Graham Crackers. Add gluten-free graham crackers to a food processor. Pulse until you’ve crushed the crackers to fine crumbs with no big lumps. (Don’t have a food processor? You can do this in a large zip-loc bag with a rolling pin.)
3. Add Butter. Next, add sugar, melted butter, and cinnamon to graham cracker crumbs and pulse or stir to combine, until all crumbs are coated with butter and the sugar is evenly distributed.
4. Pat Out Crust. Pour the crust mixture out into your prepared springform pan and use your fingers or the back of a measuring cup or drinking glass to pat the crumbs out into an even layer along the bottom of the pan and up the sides. Note: the crust will not go all the way up the sides of the pan. Just about 1 inch up the sides!
5. Bake & Cool. Place the crust in the preheated oven and bake 10-12 minutes or until fragrant. Set the crust to the side to cool while you make the filling.
6. Prep Pan For A Hot Water Bath. If Using A Hot Water Bath (Recommended), wrap the bottom and sides of the springform pan with foil. Or, to fully waterproof the pan (*highly recommended*), place the springform pan into a slow cooker liner bag or an oven bag/turkey bag. Pull the bag up the sides of the springform pan, then gather the excess to one side and knot tightly to keep the bag secure to the sides.

Make The Cheesecake Filling

1. BEFORE YOU GET STARTED: Make sure the cream cheese, sour cream, and eggs are all brought to room temperature or the filling will not mix correctly. DO NOT skip this step!
2. Maintain Oven Temperature of 325 degrees F. Make sure you have a rack arranged in the center of the oven.
3. Prepare For Water Bath. Start bringing a small pot of water to a boil while you make the cheesecake. Set out a large roasting pan for a traditional water bath or a 9×13 pan for a modified hot water bath (SEE NOTES)
4. Combine Cream Cheese & Sugar in the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a handheld electric mixer. Beat the softened cream cheese and sugar together on medium-low speed 2-3 minutes, or until smooth and well blended.
5. Add Eggs One At A Time on LOW Speed, until just barely mixed. 
6. Add Sour Cream, Cornstarch, Lemon Zest, Lemon Juice & Vanilla to the cream cheese mixture and mix on LOW speed until just barely combined. (Keep in mind that you don’t want to add any extra air to the cheesecake, so mixing by hand or on low speed at this point is very helpful!)
7. Stir In Fresh Blueberries. Add 2 cups blueberries and mix them in as gently and slowly as possible so you don’t add any extra air. Gently tap the bowl against the counter to help remove any air bubbles.
8. Pour Cheesecake Filling Over The Cooled Crust and smooth the surface with a spatula.
9. Create Hot Water Bath. Carefully pour 3/4 to 1-inch of boiling water into the bottom of the roasting pan. Carefully lower the prepared & wrapped springform pan into the water so the water comes about 1-inch up the sides of the springform pan. (See notes for modified hot water bath instructions)
10. Bake. Transfer the pan to the oven and bake cheesecake 60-70 minutes or until the edges are just set and the center gently wobbles (like Jello or gelatin). If the center still seems sloshy and liquid, add 3-5 minutes to the bake time and check again. (Err on the side of under-baking rather than over-baking)
11. Cool 1-Hour In The Oven. When the cheesecake is finished baking, turn OFF the oven heat and crack the oven door open 2-3 inches. Let the cheesecake cool IN the oven for 1 full hour. (To help prevent cracks, you can run a thin knife around the edges of the springform pan before letting it cool.) After 1 hour, remove the springform pan from the hot water bath and the slow cooker liner/oven bag.
12. Chill the Baked Cheesecake Uncovered in The Fridge AT LEAST 4-6 Hours (up to overnight) before decorating.

Make The Blueberry Topping

1. Set aside 1/3 of the Blueberries. Set aside 1/3 (4 ounces/113 grams) of the fresh blueberries for later.
2. Combine. Add the remaining 2/3 blueberries, the sugar, water, lemon juice, cornstarch, and a pinch of salt to a medium saucepan.
3. Cook to Soften. Cook over medium heat, stirring with a spatula, until the blueberries soften and the sauce thickens, about 5-8 minutes. (The sauce will go from opaque to translucent and glossy.) It’s ok to gently break up some of the berries with your spatula as they cook, if you like.
4. Stir in Remaining Blueberries. Add the reserved 1/3 of the blueberries, along with the vanilla extract and cook 2-3 minutes more.
5. Cool To Set. Let the blueberry sauce cool a bit, then transfer to an airtight container or jar and chill in the refrigerator. The blueberry sauce will thicken up even more in the refrigerator. The ideal texture for using on cheesecake is thick, but scoop-able, not runny or liquid. If you want to thin it out more, you can stir in 1 teaspoon of water at a time until you reach your desired consistency.

Decorate & Serve The Cheesecake

1. Prepare Stabilized Whipped Cream. In a glass or metal bowl or a stand mixer, beat heavy cream on medium speed until it starts to get fluffy. Add powdered sugar and vanilla and whip on high heat until stiff peaks form. (The whipped cream should hold its shape on your spatula even when you rotate it around.)
2. Option 1: Decorate the Whole Cheesecake. Spoon blueberry topping on top of the chilled cheesecake and spread almost to the edges, leaving about a 1-inch border. Pipe whipped cream around the sides, and add any desired garnishes. This looks gorgeous, but can be a bit messier for slicing and plating.
3. Option 2: Decorate Individual Slices. Cut the cheesecake into slices and plate. Spoon blueberry topping over the cheesecake slice, letting it run down the sides. Dollop or pipe whipped cream on top and add any desired garnishes.
4. Pipe Whipped Cream Swirls. Add whipped cream to a piping bag fitted with a piping tip (I used an Ateco 849 closed star tip) and pipe small swirls of whipped cream around the border.
5. Store Leftover Cheesecake covered in the refrigerator 2-3 days. (The cheesecake will store best if the topping is stored separately rather than spread on top.)

FAQ + Tricks For The Best Blueberry Cheesecake

Make it Pretty! The blueberry cheesecake topping is definitely beautiful enough on its own, but we also love adding swirls of whipped cream. Make it even prettier by garnishing with fresh mint leaves, a few extra blueberries, or some fresh lemon zest. You can also sprinkle some extra graham cracker crumbs over the whipped cream! 

USE ROOM TEMPERATURE INGREDIENTS! The key to a smooth, creamy gluten-free cheesecake is starting with room temperature ingredients. If you use cold cream cheese or cold eggs, for instance, your filling may be lumpy or require extra mixing. The goal is to avoid adding any extra air into the cheesecake so it doesn’t fall after baking, so room temperature ingredients will blend best.

Do I Have To Use A Water Bath? When possible, I highly recommend it for the best texture and the prettiest appearance. Our recipe card has instructions for a traditional water bath, a modified water bath (where you put a 9×13 pan of hot water on the rack below the cheesecake in the oven), and tips for how to manage if you don’t use one. Keep in mind if you skip the water bath, your cheesecake may crack and get a deeper golden brown on top instead of staying smooth and uniform.

Can I Make It Vegan? Probably not. Rather than trying to substitute here with vegan cream cheese, vegan butter, vegan sour cream, and egg substitutes, I recommend finding a vegan blueberry cheesecake recipe.

Simple Ingredients To Get Started

One of the BEST things about these gluten-free Cadbury mini egg blondies (other than flavor, obviously!), is how simple the ingredient list is. Let’s take a look:

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for these Cadbury egg blondies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum, or the cookie bars won’t turnout properly. Other gluten-free flours, like almond flour, coconut flour, and oat flour will NOT work in this recipe.
• Cornstarch. A little trick for extra softness & chewiness. Don’t skip it!
• Baking Soda. For the perfect rise & puff.
• Salt. To balance the flavors.
• Butter. Honestly: unsalted butter OR salted butter works here. Use whichever you have on hand!
• Brown Sugar & Sugar. A blend of light brown sugar and granulated sugar gives these bars the best flavor and texture.
• Egg & An Egg Yolk. Another great trick for texture! Using a whole egg and an extra egg yolk gives this gluten-free blondies recipe a little richness and fudgy texture that’s tough to beat.
• Vanilla. Plenty of pure vanilla extract. Always.
• Chocolate Chips. I like using dark chocolate chips since the Cadbury eggs run a bit sweeter, but semi-sweet chocolate chips also work! (Milk chocolate chips and white chocolate chips are too sweet here for my taste.)
• Crushed Mini Cadbury Eggs Candy. I recommend buying one (9-ounce) bag of these colorful cadbury mini eggs. You’ll need just over 1 cup, but it’s nice to have plenty to work with. You can chop them with a knife, or put the mini eggs in a freezer bag and crush them with a rolling pin (my preferred method). Either works!

How To Make Gluten-Free Cadbury Cookie Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start preheat oven temperature to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside. 
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cornstarch, baking soda, and salt. Whisk to combine well. 
3. Melt & Cool Butter. Melt butter in a saucepan on the stove or in a microwave-safe bowl. Cool the melted butter at least 5 minutes. 
4. Combine Butter & Sugars. Add cooled butter to the bowl of a stand mixer or a large mixing bowl. Add brown sugar and granulated sugar and mix to combine. 
5. Add Eggs & Vanilla. Then, add egg, egg yolk, and vanilla one at a time, and mix until smooth. 
6. Add Dry Ingredients. Scrape down the sides of the bowl and mix dry ingredients into the wet ingredients until just combined. 
7. Fold in Mix-Ins. Add chocolate chips and Cadbury egg pieces and fold in until evenly combined. 
8. Bake Cookie Bars. Spread blondie batter out into prepared pan and smooth into an even layer. An offset spatula can make this easier! (If you don’t smooth it into an even layer, the bars will bake unevenly.) Bake in preheated oven 20-22 minutes, or until deep golden brown on top and a toothpick inserted in the center comes out clean. The bars may seem slightly underbaked inside, but they’ll continue to cook in the warm pan as they cool. 
9. Garnish & Cool Bars. Sprinkle a few extra chocolate chips and crushed Cadbury eggs on top of the warm cookie bars, along with a little flaky sea salt, if desired. Let the cookie bars cool COMPLETELY on a wire rack before slicing. (If you cut into them before the 30-minute mark, they’ll be too gooey!) 
10. Serve & Store. Enjoy cooled cookie bars right away, and store leftover Cadbury cookie bars into an airtight container 2-3 days or freeze up to 2 months. 

FAQ + Tricks For The Best Gluten-Free Cadbury Cookie Bars

Measure Carefully! Using a kitchen scale to weigh the flour is the most accurate way to measure, and we highly recommend it for best results. If you don’t have a kitchen scale, you’ll at least need to spoon the flour INTO the measuring cup instead of using the measuring cup to scoop the flour (which packs too much flour into the measuring cup). Even an extra tablespoon or two of flour can make a big difference in the final product. 

Let Them Cool!!! I know it’s tempting to cut right into the bars, but they NEED the cool time to set completely. I promise this sweet treat is worth the wait! 

Use The Right Pan. I only recommend a metal 9×13 pan for these Gluten-Free Cadbury blondie bars, since ceramic and glass conduct heat differently. The cookie dough has a tendency to climb the sides of these pans more, and will take longer to bake in ceramic or glass pans. 

A Trick For Crushing Cadbury Eggs. Since you want a mix of larger and smaller pieces, I recommend putting the Cadbury mini eggs in a ziplock bag (a freezer bag will hold up best!) and using a rolling pin to crush them. I tap them with the rolling pin and stop when I have a mix of larger and smaller pieces.

Variations To Try. Want to experiment? You can try swapping some of the chocolate chips out for white chocolate chips, peanut butter chips, or even butterscotch chips! Each one adds a different flavor to these gluten-free mini egg blondies. 

More Gluten-Free Cookie Bars To Try

Gluten-Free Chocolate Chip Cookie Bars

Gluten-Free Sugar Cookie Bars

Gluten-Free S’mores Cookie Bars

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Gluten-Free Cadbury Blondies

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 45 minutes
• Yield: 20 Cookie Bars 1x
• Diet: Gluten Free

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Description

These soft, chewy gluten-free Cadbury cookie bars are stuffed with plenty of gooey chocolate chips & Cadbury mini eggs in every bite! 

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Ingredients

• 2 cups (240 grams) gluten-free measure-for-measure gluten-free flour*
• 2 Tablespoons (16 grams) cornstarch
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks/170 grams) butter
• 1 cup (200 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 large egg
• 1 egg yolk (save extra white for another use)
• 1 Tablespoons vanilla extract
• 3/4 cup dark chocolate chips
• 3/4 cup chopped Cadbury egg candies
• For garnish: 2 Tablespoons additional chocolate chips, 2 Tablespoons Cadbury egg candies, and a pinch of flaky salt.

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Instructions

1. Preheat & Prep. To start preheat oven temperature to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cornstarch, baking soda, and salt. Whisk to combine well.
3. Melt & Cool Butter. Melt butter in a saucepan on the stove or in a microwave-safe bowl. Cool the melted butter at least 5 minutes.
4. Combine Butter & Sugars. Add cooled butter to the bowl of a stand mixer or a large mixing bowl. Add brown sugar and granulated sugar and mix to combine.
5. Add Eggs & Vanilla. Then, add egg, egg yolk, and vanilla one at a time, and mix until smooth.
6. Add Dry Ingredients. Mix in dry ingredients until just combined.
7. Fold in Mix-Ins. Add chocolate chips and Cadbury egg candies and fold in until evenly combined.
8. Bake Cookie Bars. Spread cookie dough out into prepared pan and smooth into an even layer. An offset spatula can make this easier! (If you don’t smooth it into an even layer, the bars will bake unevenly.) Bake in preheated oven 20-22 minutes, or until deep golden brown on top and a toothpick inserted in the center comes out clean. The bars may seem slightly underbaked inside, but they’ll continue to cook in the warm pan as they cool.
9. Garnish & Cool Bars. Sprinkle a few extra chocolate chips and crushed Cadbury eggs on top of the warm cookie bars. Let the cookie bars cool COMPLETELY before slicing. (If you cut into them before the 30-minute mark, they’ll be too gooey!)
10. Serve & Store. Enjoy cooled cookie bars right away, and store leftover Cadbury cookie bars into an airtight container 2-3 days or freeze up to 2 months.

Notes

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for these cookie bars. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum, or the cookie bars won’t turnout properly. Almond flour, coconut flour, and oat flour will NOT work in this recipe.
• Measure Carefully! We recommend using a kitchen scale to weigh the flour when possible, but if you can’t, you’ll at least need to spoon the flour INTO the measuring cup instead of using the measuring cup to scoop the flour (which packs too much flour into the measuring cup).
• Let Them Cool!!! I know it’s tempting to cut right into the bars, but they NEED the cool time to set completely. I promise, it’s worth the wait!
• Use The Right Pan. I only recommend a metal 9×13 pan for these bars, since ceramic and glass conduct heat differently. The cookie dough has a tendency to climb the sides of these pans more, and will take longer to bake in ceramic or glass pans.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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How To Make Gluten-Free Cinnamon Coffee Cake, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. Preheat the oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper. 
2. Make The Streusel. In a medium bowl, combine melted butter, gluten-free flour, brown sugar, cinnamon, and salt. Mix lightly with a fork just until clusters form and there aren’t any super floury bits. (It’s ok for it to look a bit powdery, just no big clumps of flour!). Try not to over-mix the streusel into a paste–stop when the clusters form. Set the streusel aside.
3. Make The Cake Batter. In a large mixing bowl or stand mixer, cream the softened butter and sugar for 2-3 minutes, until light, fluffy and smooth. Add eggs one at a time, mixing to incorporate each egg before adding the next one. Then, the vanilla and mix to combine. Scrape down the sides of your bowl and add the gluten-free flour, baking powder, baking soda, and salt. Mix until just the dry ingredients are blended into the wet ingredients. Mix in the sour cream and beat for 30-60 seconds, until the mixture is lighter in color, smooth, and velvety.
4. Layer The Coffee Cake. Scoop roughly half of the gluten-free coffee cake batter into the prepared pan and smooth into an even layer. Top with roughly half of the crumble mixture and gently pat into the top of the cake batter. Top streusel with the second half of the cake batter and smooth. Top with the remaining streusel mixture. 
5. Bake & Cool. Now, bake the coffee cake in preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs (no wet batter!). Cool the cake on a wire rack 10 minutes before removing from the pan and cooling completely. (If needed, you can cool in the pan.) 
6. Garnish The Cake. If desired, you can garnish with a simple glaze or sprinkle with powdered sugar. For the glaze, combine melted butter, maple syrup, milk, vanilla, and 1/3 cup powdered sugar in a liquid measuring cup or small bowl. Whisk until totally smooth, adding more powdered sugar as necessary until it’s mostly opaque and drizzles easily off your fork or whisk. (If the glaze gets too thick, you can thin it with a little more milk.) Drizzle over cooled coffee cake before serving.

More Gluten-Free Breakfast Recipes To Try

Gluten-Free Chocolate Chip Muffins

Gluten-Free Belgian Waffles

Gluten-Free Blueberry Coffee Cake

Recipe Card

Gluten-Free Cinnamon Coffee Cake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 20 minutes
• Yield: 12–16 servings 1x
• Diet: Gluten Free

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Description

With fluffy, buttery vanilla cake and TWO layers of cinnamon streusel, this gluten-free coffee cake recipe might just be the best coffee cake of your life! (Pro tip: make the optional glaze–it takes it to the next level!) 

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Ingredients

For The Cinnamon Crumble:

• 12 Tablespoons butter, melted (1 1/2 sticks/170 grams)
• 1 3/4 cup gluten-free measure for measure (210 grams)*
• 3/4 cup packed light brown sugar (150 grams)
• 1 1/2 teaspoons ground cinnamon (you can use 2 tsp. for stronger cinnamon flavor!)
• 1/2 teaspoon kosher salt*

For The Coffee Cake:

• 8 Tablespoons butter, softened (1 stick/113 grams)*
• 1 cup granulated sugar (200 grams)
• 3 large eggs, room temperature*
• 2 teaspoons vanilla extract
• 2 cups gluten-free measure-for-measure flour* (240 grams)
• 1 cup sour cream (8 oz/227 grams), room temperature*
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt*

Optional Glaze:

• 1/2 Tablespoon butter melted
• 1/2 Tablespoon pure maple syrup
• 1/2 Tablespoon milk
• 1/4 teaspoon vanilla extract
• 1/3–1/2 cup powdered sugar (40–60 grams)

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Instructions

1. Preheat & Prep. Preheat the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
2. Make The Streusel. In a medium bowl, combine melted butter, gluten-free flour, brown sugar, cinnamon, and salt. Mix lightly with a fork just until clusters form and there aren’t any super floury bits. (It’s ok for it to look a bit powdery, just no big clumps of flour!). Try not to over-mix the streusel into a paste–stop when the clusters form. Set the streusel aside.
3. Make The Cake Batter. In a large bowl or stand mixer, cream the softened butter and sugar for 2-3 minutes, until light, fluffy and smooth. Add eggs one at a time, mixing to incorporate each egg before adding the next one. Then, the vanilla and mix to combine. Scrape down the sides of your bowl and add the gluten-free flour, baking powder, baking soda, and salt. Mix until just blended. Mix in the sour cream and beat for 30-60 seconds, until the mixture is lighter in color, smooth, and velvety.
4. Layer The Coffee Cake. Scoop roughly half of the coffee cake batter into the prepared baking pan and smooth into an even layer. Top with roughly half of the crumble mixture and gently pat into the top of the cake batter. Top streusel with the second half of the cake batter and smooth. Top with the remaining streusel mixture.
5. Bake & Cool. Now, bake the coffee cake in preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs (no wet batter!). Cool the cake on a wire rack 10 minutes before removing from the pan and cooling completely. (If needed, you can cool in the pan.)
6. Garnish The Cake. If desired, you can garnish with a simple glaze or sprinkle with powdered sugar. For the glaze, combine melted butter, maple syrup, milk, vanilla, and 1/3 cup powdered sugar in a liquid measuring cup or small bowl. Whisk until totally smooth, adding more powdered sugar as necessary until it’s mostly opaque and drizzles easily off your fork or whisk. (If the glaze gets too thick, you can thin it with a little more milk.) Drizzle over cooled coffee cake before serving.
7. Serve & Store. Enjoy right away, or store in an airtight container 2-3 days. (I refrigerate it for best results.) Coffee cake can also be frozen up to 2 months.

Notes

• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for taste and texture. If you use another brand (like Bob’s Red Mill), be sure it contains xanthan gum! Make sure you weigh it or measure carefully using the scoop & level method to avoid a dry or gummy cake! We don’t recommend almond flour, coconut flour, or oat flour for this recipe. 
• Metal Pan. I only recommend a metal pan for this cake. You’ll get the most even & gentle bake. If you use glass or ceramic, it will impact the rise and the bake time. 
• Watch The Ingredient Temperature! For best results, you’ll want to start the cake with softened butter, room temperature eggs, and room temperature sour cream. This is important because the butter needs to be soft enough to cream with the sugar (a trick for fluffy cake!) and you don’t want cold eggs or sour cream ruining the creamed mixture. 

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Breakfast
• Method: Oven
• Cuisine: American

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How To Make Cadbury Egg Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Break Up The Oats. Place the oats in the bowl of a food processor (or the jar of a blender) and pulse a few times to break up the oats. Ideally, you want some whole, and some broken up. This just gives the cookie the best texture. Try not to pulverize the oats into flour as this will drastically change the cookie’s texture.
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free oats, gluten-free flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
3. Cream Butter & Sugar. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Cream together 2-3 minutes until smooth, fluffy, and lighter in texture.
4. Add Eggs & Vanilla. Next, add the eggs one at a time, followed by the vanilla extract. Mix to combine well.
5. Mix In Dry Ingredients. Add the dry ingredients to the mixer and blend until just a few floury patches remain.
6. Add Chocolate Chips & 1 Cup Cadbury Eggs. Pour in chocolate chips and 1 cup of the Cadbury Eggs (reserve the rest of the Cadbury eggs for garnish). Mix until just blended.
7. Chill Dough 1 Hour. Cover the dough and refrigerate 1-2 hours. Do NOT skip this step, or your cookies will spread significantly more.
8. Preheat & Prep. When you’re about 30 minutes away from baking, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper so you can alternate baking sheets with each batch.
9. Scoop & Roll Cookie Dough. Use a large cookie scoop to scoop 3-Tablespoon balls of cookie dough. Roll dough smooth between your hands and place 6 cookie dough balls on a prepared baking sheet.
10. Bake, Finish & Cool Cookies. Bake 6 cookies at a time for 10-12 minutes, or until the edges of the cookie are slightly golden brown and the centers look *just* underdone. (They’ll set more as they cool). Remove from oven and gently shape with a round cookie cutter into perfect circles, if desired. Garnish with a few more chocolate chips and sprinkle a few more Cadbury egg pieces on top of the cookies. Let cookies cool 1-2 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.
11. Repeat this process with remaining cookie dough until all cookies are baked, alternating baking sheets with each batch so you don’t put cold dough on a hot baking sheet. Store leftover cookies in an airtight container at room temperature 2-3 days or freeze up to 2 months.

Cookie Tips To Help You

• How To Measure Flour Correctly (Scoop & Level Method)
• How To Get Eggs To Room Temperature FAST
• How To Check If Your Baking Soda & Baking Powder Are Fresh
• How To Freeze Cookie Dough (& Bake From Frozen)
• 8 Cookie Tools We Use All The Time
• Butter Measurements Cheat Sheet

More Gluten-Free Spring Treats To Try

Easter Bunny Bait Chex Mix

Gluten-Free Carrot Cake

Gluten-Free Lemon Curd Thumbprint Cookies

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Gluten-Free Cadbury Mini Egg Cookies

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 15 minutes
• Yield: 26–28 Cookies 1x
• Diet: Gluten Free

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Made from a chewy oatmeal cookie base with plenty of chocolate chips and Cadbury mini eggs, every single bite of these gluten-free Easter cookies is full of goodies!

(You’ll want a full 9-ounce bag of Cadbury mini eggs for these cookies. If you want to add extra garnish, you may want to pick up a second bag so you have a few more eggs to work with!)

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Ingredients

• 3 cups gluten-free rolled oats (270 grams)
• 2 cups gluten-free measure-for-measure flour* (240 grams)
• 1 Tablespoon cornstarch (8 grams)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup butter, softened (226 grams/2 sticks)
• 1 cup brown sugar (200 grams), packed
• 1 cup granulated sugar (200 grams)
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup semisweet or dark chocolate chips (170 grams)
• 1 cup Cadbury milk chocolate mini eggs (190 grams), broken up*

To Top The Cookies:

• 1/4 cup additional chocolate chips
• the remaining mini eggs from a 9 oz. package (about 65 grams or 1/4 cup), broken up*

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Instructions

1. Break Up The Oats. Place the oats in the bowl of a food processor (or the jar of a blender) and pulse a few times to break up the oats. Ideally, you want some whole, and some broken up. This just gives the cookie the best texture. Try not to pulverize the oats into flour as this will drastically change the cookie’s texture.

2. Combine Dry Ingredients. In a medium bowl, combine gluten-free oats, gluten-free flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine, then set aside.

3. Cream Butter & Sugar. In the bowl of a stand mixer (or a large bowl), combine softened butter, brown sugar, and granulated sugar. Cream together 2-3 minutes until smooth, fluffy, and lighter in texture. Scrape down the edges of the bowl.

4. Add Eggs & Vanilla. Next, add the eggs one at a time, followed by the vanilla extract. Mix to combine well, then scrape down the sides of the bowl again.

5. Mix In Dry Ingredients. Add the dry ingredients to the mixer and blend until just a few floury patches remain.

6. Add Chocolate Chips & 1 Cup Cadbury Eggs. Pour in chocolate chips and 1 cup of the Cadbury Eggs (reserve the rest of the Cadbury eggs for garnish). Mix until just blended.

7. Chill Dough 1 Hour. Cover the dough and refrigerate 1-2 hours. Do NOT skip this step, or your cookies will spread significantly more.

8. Preheat & Prep. When you’re about 30 minutes away from baking, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper so you can alternate baking sheets with each batch.

9. Scoop & Roll Cookie Dough. Use a large cookie scoop to scoop 3-Tablespoon balls of cookie dough. Roll the dough smooth between your hands and place 6 cookie dough balls on a prepared baking sheet.

10. Bake, Finish & Cool Cookies. Bake 6 cookies at a time in the preheated oven for 10-12 minutes, or until the cookies are slightly golden brown around the edges and the centers look *just* underdone. (They’ll set more as they cool). Remove from the oven and gently shape with a round cookie cutter into perfect circles, if desired. Garnish with a few more chocolate chips and a sprinkle of Cadbury egg pieces. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

11. Repeat this process with remaining cookie dough until all cookies are baked, alternating baking sheets with each batch so you don’t put cold dough on a hot cookie sheet.

12. Serve & Store. Enjoy once the cookies have cooled. Store in an airtight container at room temperature 2-3 days, or freeze up to 2 months. 

Notes

• Break Up The Mini Eggs. You want the Cadbury eggs in small pieces so they blend into the cookie dough better. You can break up the Cadbury mini eggs by either chopping them with a knife (trickier) or placing them in a zip-top bag and banging with a rolling pin to break them up. You want a mix of sizes and shapes, so no need to get to precious about this process.
• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Flour for this recipe. If you use another 1:1 blend, be sure it contains xanthan gum or the cookies won’t turn out properly. 
• Measure Carefully. Metric measurements will make a BIG difference in getting the right measurements, but if you don’t have a kitchen scale, use the scoop and level method to measure the oats and flour. Spoon flour into the measuring cup, then level it with the back of a knife. (Rather than using the measuring cup to scoop flour–which packs in extra flour)
• If you want thinner cookies, you can use 2 1/2 cups oats (225 grams) instead of the full 3 cups (270 grams). 

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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