Raspberry-Cheesecake Bars (Gluten Free)

raspberry-cheesecake bars (gluten free) Dessert
Raspberry-Cheesecake Bars (Gluten Free)
  • Prep 20 min
  • Total 3 hr 30 min
  • Servings 24

Turn gluten free Golden Cake Mix into fabulous raspberry bars.


  • 1 box Betty Crocker* Gluten Free Golden Cake Mix
  • 1/2 cup (125 mL) butter
  • 2 packages (250 g each) cream cheese, softened
  • 1/2 cup (125 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • 1 egg
  • 3/4 cup (175 mL) seedless raspberry jam
  • 1/3 cup (75 mL) sliced almonds
  • 1/2 cup (125 mL) icing sugar
  • 1 to 2 tsp (5 - 10 mL) water


  • 1
    Heat oven to 350ºF. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2
    In large bowl, place cake mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like coarse crumbs. Reserve 1 cup crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
  • 3
    Meanwhile, in large bowl, beat cream cheese, granulated sugar, vanilla and egg with electric mixer on medium speed until smooth.
  • 4
    Spread cream cheese mixture evenly over partially baked crust. Spoon raspberry jam evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with almonds.
  • 5
    Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate until cooled completely, about 2 hours.
  • 6
    In small bowl, mix icing sugar and enough water for desired drizzling consistency; drizzle over bars. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

  • COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Substitution: Substitute any flavour jam for raspberry if you prefer.

No nutrition information available for this recipe

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