Print

Creamy Gluten-Free Cheesecake Bars with Raspberry Swirl

gluten-free cheesecake bars - featured image
Print Recipe

Rich, tangy, and surprisingly easy gluten-free cheesecake bars with a gorgeous raspberry swirl. No water bath required, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups gluten-free graham cracker crumbs (about 10–12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream, room temperature
  • 2 tablespoons gluten-free all-purpose flour or cornstarch
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two long sides. Lightly grease parchment.
  2. In a medium bowl, combine gluten-free graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Stir in melted butter until mixture resembles wet sand. Press firmly into bottom of prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries break down and mixture bubbles, about 5-7 minutes. Stir in cornstarch slurry and cook 1 minute more until thickened. Press through a fine-mesh strainer to remove seeds. Set aside to cool.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add 1 cup sugar and beat until combined, about 1 minute. Add eggs one at a time, beating on low after each addition just until incorporated. Add vanilla, sour cream, and gluten-free flour (or cornstarch); mix on low until just combined.
  5. Pour cheesecake filling over pre-baked crust and spread evenly. Drop spoonfuls of raspberry puree over filling (8-10 dollops). Use a knife or toothpick to swirl puree into filling with figure-eight motions.
  6. Bake at 350°F (175°C) for 30-35 minutes, until edges are set and center is slightly jiggly. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
  7. Once fully chilled, use parchment overhang to lift bars out of pan. Place on cutting board and slice into 12-16 bars using a sharp knife, wiping blade clean between cuts.

Notes

Room temperature ingredients are essential for a smooth filling. Do not overmix once eggs are added. For clean slices, use a hot knife and wipe between cuts. Bars taste even better the next day.

Nutrition

Keywords: gluten-free cheesecake bars, raspberry swirl, gluten-free dessert, cheesecake bars, easy cheesecake

Find it online: https://emacrave.com/creamy-gluten-free-cheesecake-bars-with-raspberry-swirl/