Gluten Free Raspberry Cheesecake Bars

Gluten Free Raspberry Cheesecake Bars

Turn gluten free yellow cake mix into fabulous raspberry bars for your special valentine.

Prep Time

20

Minutes

Total Time

3:30

Hrs:Mins

Makes

24

bars

1
box 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
1
egg
3/4
cup seedless raspberry jam
1/3
cup sliced almonds
1/2
cup powdered sugar
1
to 2 teaspoons water
  1. Heat oven to 350°F. 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 powdered sugar and enough water for desired drizzling consistency; drizzle over bars. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Makes 24 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Substitution
Substitute any flavor jam for raspberry if you prefer.

Nutrition Information:

1 Serving (1 Bar)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 190mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 0g,
    • Sugars 19g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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