These gluten free raspberry cheesecake bars taste just as sinful as a classic cheesecake, with half the work (and none of the gluten crust)!
For the most part, our family is food-allergy free.
And even though my husband is diabetic, the ingredients for my recipes don’t change much.
We’ve found that his diabetes is managed quite well through portion control and ensuring meals and desserts aren’t loaded with sugar, and so (aside from his diet cola) I don’t use any of the chemical sugar substitutes like sucralose or aspartame.
There are occasions, however, when I’m cooking a meal that involves people who do need a substitution.
In the case of these gluten free raspberry cheesecake bars, I had to make a dessert for someone who has a gluten intolerance.
It was a simple conversion, given the fact that the only gluten in my traditional cheesecake bars lives in the crust.
Bob’s Red Mill Gluten Free All-Purpose Baking Flour to the rescue, and these cheesecake bars were ready to go … sans gluten! Yum!
To make the topping: Thawed frozen raspberries can be substituted for fresh! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the crust:
For the cream cheese filling:
For the raspberries:
For the topping:
To make the topping:
Thawed frozen raspberries can be substituted for fresh!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.