Bars & brownies · Requires cooking· Gluten-free

Raspberry Cheesecake Bars

Name: Raspberry Cheesecake Bars
Prep time: 30 min
Cook time: 55 min
Yield: 8 servings
Ingredients: 100 g Gluten-free 1:1 baking flour blend (with xanthan gum); 30 g Almond flour; 30 g Unsalted butter; 35 g Water; 96 g Allulose; 220 g Reduced-fat cream cheese (Neufchatel); 350 g Plain nonfat Greek yogurt; 100 g Whole egg, without shell; 20 g Cornstarch; 5 g Vanilla extract; 180 g Raspberries

Thick vanilla cheesecake bars with a baked almond base and a tart raspberry swirl through the creamy filling.

HANDS-ON30 minutes

COOK55 minutes

REST / SET20 min pastry chill · 1 h cool · 6 h chill

MAKES8 dessert portions

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 8 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)100g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Almond flour30g finely ground almonds
Grams of Almond flourg
Unsalted butter30g cold unsalted butter
Grams of Unsalted butterg
Water35g cold water
Grams of Waterg
Allulose96g pure granulated allulose, divided
Grams of Alluloseg
Reduced-fat cream cheese (Neufchatel)220g plain reduced-fat block cream cheese, softened
Grams of Reduced-fat cream cheese (Neufchatel)g
Plain nonfat Greek yogurt350g plain nonfat Greek yogurt
Grams of Plain nonfat Greek yogurtg
Whole egg, without shell100g beaten whole egg, without shells
Grams of Whole egg, without shellg
Cornstarch20g cornstarch, divided
Grams of Cornstarchg
Vanilla extract5g vanilla extract
Grams of Vanilla extractg
Raspberries180g fresh raspberries
Grams of Raspberriesg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F and line a 20 cm / 8 inch square metal tin. Rub the butter into the flour, almond flour and 19.2 g of the allulose. Add the water and press into the base through a sheet of baking paper. Chill for 20 minutes to hydrate the flour, remove the top paper, then bake for 14–18 minutes until dry and lightly colored.
02
Mash the raspberries in a small pan with 19.2 g of the allulose and 4 g of the cornstarch. Stir over medium-low heat until the fruit bubbles and thickens, then cook for another minute and cool.
03
Mix the cream cheese with the remaining allulose until smooth. Stir in the yogurt, remaining cornstarch, vanilla and egg without aerating the mixture.
04
Spread the filling over the base. Dot the raspberry mixture across the surface and draw a knife through it in broad swirls without scraping the pastry.
05
Bake at 150°C / 300°F for 30–40 minutes, until the edges are set and the center moves as one soft mass, not liquid; check that the center reaches 71°C / 160°F. Shield the top loosely with foil if it colors early.
06
Cool in the tin for about 1 hour, then chill for at least 6 hours. Lift out with the paper and cut into the selected number of equal bars.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Raspberry Cheesecake Bars

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A note from our kitchen

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