Easy Gluten Free Raspberry Cream Cheese Bars recipe. Tastes like a cheesecake square, it is the perfect dessert or snack idea.
It’s finally berry season, and you can bet that I am going to be taking full advantage.
The other day, I bought 4 containers of berries. FOUR!! I mean, I would love to say that I ate them all, but after a while, there is only so much fruit you can eat.
May as well bake with it!
Since there is no all-purpose flour left in the stores for WEEKS now, I am using gluten free flour. Hopefully you all can get that where you are!
These Gluten Free Raspberry Cream Cheese Bars are very similar to my Raspberry Cream Cheese Bars.
Okay, so they are actually almost identical. But I get a lot of people asking me to make more gluten free recipes. And since I made another batch of those bars for one of my gluten free friends with gluten free flour, I thought I would share.
These bars might be my favourite dessert recipe for the summer.
They combine the light lemon and raspberry flavours with the richness of cream cheese.
Definitely a go-to recipe for me these days!
You can bet that these bars don’t last long in my house.
I also tried them with blackberries on top and blackberry jam.. and honestly, I don’t know which one I like more.
On a logistics note, I ALSO tried making this recipe with frozen raspberries.. I would NOT recommend that! While it still tasted amazing, the berries will bleed into the cream cheese and look like a huge mess.
But to be honest, I would take any huge mess that tastes this good!
Gluten Free Raspberry Cream Cheese Bars
Ingredients
Shortbread Layer
- 1 cup unsalted butter
- 1/4 cup brown sugar, packed
- 2 cups Gluten free all purpose baking flour
- 1/2 tsp salt
Raspberry Cream Cheese Layer
- 3/4 cup raspberry jam
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 Tbsp Gluten free all purpose baking flour
- 2 large eggs
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 1/3 cups fresh raspberries
Instructions
- Preheat the oven to 350˚F. Line a 9x13 inch baking pan with aluminium foil. Spray with cooking spray and set aside.
- In the bowl of a stand mixer, beat the butter on high until light and fluffy. Add in the brown sugar and mix until fully combined. Mix in the flour and salt.
- Press the shortbread layer on the bottom of the prepared baking pan and bake for 20 minutes, or until light brown. Allow to cool slightly.
- Spread the jam over slightly cooled shortbread layer.
- In a medium bowl, beat the cream cheese with a hand mixer on high until light and fluffy. Add in the sugar and 1 Tbsp flour. Mix in the eggs, lemon juice and vanilla until fully incorporated.
- Pour the mixture over the crust and sprinkle with the raspberries.
- Place in the preheated oven and bake for 25-30 minutes, or until set. Allow to cool at room temperature for around 1 hour, then transfer to the fridge to cool for at least 2 hours.
- Cut into bars, and store in a tupperware container in the fridge or freezer.
These bars look amazing! I love the addition of raspberries, so summery!
Thanks!! They are my favourite!
Easy and delicious! Loving that these are gluten-free too! Thanks for sharing another winner!
It is so good! Thanks Traci 🙂
Drooling over yhese delicious bars. I will soon try for my lIl one
Yay! They are so good!
These look amazing! And the addition of the raspberries give it a gorgeous color!
Thanks 🙂
I love any kind of raspberry dessert and these look incredible.
So good 🙂 Thanks!!
This recipe is amazing! I halved the recipe and prepared it in a 8 inch baking dish.
After tasting them, I wish that I had made the full recipe.
They were unbelievably good.
I did sprinkle a small amount of white chocolate chips and mini semi sweet chocolate chips over the bars when they came out of the oven.
Thank you so much for the recipe!
That makes me so happy to hear!! I’m glad you liked them 🙂