Gluten-free raspberry cheesecake

I haven’t made cheesecake in SO long, which means the cravings have been strong. So strong that I couldn’t wait for a cheesecake to bake and cool. I am silly, aren’t I?

I have yet to make cheesecake bars that do not make me weak in my knees on the first bite. And the next one. And the next one.

These cheesecake bars are the best of both worlds. I LOVE  the freshness and the creaminess you get by eating them.  I already said how much I love cheesecake, but not always I want to whip up the whole thing. Bars are easier, take much less prep time and bake time and still can knock your socks off.

Get your ingredients ready for these raspberry cheesecake bars. With only a couple of simple steps necessary, they will be ready in no time at all!

Gluten-free raspberry cheesecake bars

Delicious summer treat which you can make in just a couple of simple steps. It is gluten-free and delicious so get the ingredients and let's bake this dessert 

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 35 minutes
Servings 9 bars

Ingredients

  • 100g gluten-free cereal ( I use the cornflakes from Orgran)
  • 20g light butter
  • 1 whole egg
  • 15g vanilla protein powder (or 2 tbs of honey)
  • 150g greek yogurt
  • 175g cream cheese
  • 4g xanthan gum
  • 100g frozen raspberries
  • 150g egg whites
  • 1/2 tsp vanilla essence
  • 15g erythritol

Instructions

  1. Crush the cereal in a blender. After you got crumbs, take it out from the blender and put it in a bowl. Put the butter in a microwave for 30 seconds to melt and then add it to the cereal. Mix everything well. Cut out baking paper for a square baking pan and press in the crust. Set everything aside

  2. Heat up the oven to 180 degrees. Add the cream cheese, vanilla, half of the egg whites, half of the yogurt, whole egg and protein powder to a blender. Blend until smooth. Then simply spread the mixture over the crust and put it in the oven to bake for 10 minutes. 

  3. Add the raspberries with the rest of the egg whites, yogurt in the blender. Blend until smooth. Then simply add the xanthan gum and the erythritol and blend more 2-3 times. 

  4. Check the cheesecake in the oven and if the cheesecake part is slightly cooked but still kind of shaky in the middle, then add the raspberry mixture on top. Put it back in the oven to bake until you see the sides of the raspberry cream become darker (which should be around 5-8 minutes).

  5. When the cheesecake is done, slightly open the oven and leave it inside to cool for 10 minutes. Then just take it out and put it in the fridge to cool down for 1 hour.

IF YOU EVER GIVE THIS RECIPE A GO, MAKE SURE TO COMMENT BELOW, OR TAG @FITWITHOUTGUILT ON YOUR POST 🙂 I WOULD LOVE TO SEE WHAT YOU HAVE CREATED!

 

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