Raspberry-Cheesecake Bars (Gluten Free)

Turn gluten free Golden Cake Mix into fabulous raspberry bars. ...MORE + LESS -

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

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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.