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Gluten-Free Raspberry Cheesecake Bars
Gluten-Free Raspberry Cheesecake Bars
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Prep Time:
20 minutes
Total Time:
3 hours 30 minutes
Transform gluten-free cake mix into delectable raspberry bars for a romantic Valentine's treat.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Yellow Cake Mix
  • 1/2 cup cold butter
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 3/4 cup seedless raspberry jam
  • 1/3 cup sliced almonds
  • 1/2 cup powdered sugar
  • 1 to 2 teaspoons water
Instructions:
  • Preheat the oven to 350°F and generously coat the bottom and sides of a 13x9-inch pan with cooking spray.
  • Place cake mix in a large bowl. Use a pastry blender or fork to cut in the butter until the mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture. Press the remaining crumbs onto the bottom of the pan and bake for 10 minutes.
  • In a large bowl, use an electric mixer on medium speed to blend cream cheese, granulated sugar, vanilla, and egg until smooth.
  • Evenly spread the creamy cheese mixture on the partially baked crust. Spoon the raspberry jam over the creamy cheese mixture evenly. Sprinkle the reserved crumbs on top followed by a generous sprinkle of almonds.
  • Continue baking for 35 to 40 minutes more until a beautiful light golden brown color is achieved. Allow to cool for approximately 30 minutes, then refrigerate until completely chilled, about 2 hours.
  • Mix powdered sugar with just enough water in a small bowl until it reaches your desired drizzling consistency. Drizzle the glaze over the bars, cut them into 6 rows by 4 rows, and store them covered in the refrigerator.

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