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!
For the crust:
- 2 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour
- 1/2 cup granulated sugar
- 2 sticks salted butter, softened
For the cream cheese filling:
- 2 8-ounce packages of cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the raspberries:
- 2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon poppy seeds
- 1 tablespoon tepid water
For the topping:
- 1 cup granulated sugar
- 1 cup Bob's Red Mill Gluten Free All-Purpose Baking Flour
- 1/2 cup oats
- 1/2 teaspoon sea salt
- 1 stick salted butter, softened
- 1 tablespoon poppy seeds
- Preheat the oven to 350°F. Toss the raspberries, 2 tablespoons sugar, 1 teaspoon poppy seeds, and water together in a small bowl. Set aside.
- Combine 2 cups of flour and 1/2 cup sugar together in a medium mixing bowl. Use a fork or a pastry blender to cut the butter into the flour mixture until it's about the size of large peas (it doesn't have to be perfect). Press this crust mixture into the bottom (and up the sides a little) of a 9x13" baking dish, and then bake it for 15 minutes until it's golden brown.
- Meanwhile, with a hand mixer, blend the cream cheese and 1/2 cup sugar together for 1 minute in a large mixing bowl. Add the eggs and vanilla, then continue blending for 1 minute longer. Pour the mixture over the warm crust once it's done baking.
- Sprinkle the raspberry mixture evenly on top of the cheesecake filling, followed by the topping (recipe below). Sprinkle 1 tablespoon of poppy seeds on top.
- Bake the gluten free raspberry cheesecake bars for 30 minutes, or until the topping is golden and the cheesecake filling is just set. Let it chill completely before serving!
To make the topping:
- Use a fork to combine 1 cup sugar, 1 cup flour, oats, sea salt, and 1 stick of butter.
Thawed frozen raspberries can be substituted for fresh!
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