Best Gluten Free Raspberry Cheesecake Recipes

GLUTEN-FREE LEMON RASPBERRY CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast walnuts in the preheated oven until fragrant, about 5 minutes.
• Combine toasted walnuts and oats in a food processor; grind into a fine meal. Mix with melted butter in a bowl. Mix in brown rice flour, 1/4 cup sugar, and 1 teaspoon salt. Press mixture into an 8-inch glass baking dish to form crust.
• Bake crust in the preheated oven until edges start to brown, about 30 minutes. Let cool, about 10 minutes. Spread raspberry preserves on top.
• Beat cream cheese and 1/2 cup sugar in a bowl with an electric mixer until smooth. Beat in eggs, maple syrup, lemon zest, and 1/2 teaspoon salt. Spread cream cheese mixture evenly over the raspberry preserves.
• Bake in the preheated oven until the edges start to brown and the center is mostly set, about 45 minutes.
• Cool cheesecake to room temperature, at least 2 hours. Refrigerate until firm, 8 hours to overnight. Cut into squares.

GLUTEN-FREE RASPBERRY CHEESECAKE

Steps:

• Grease and line a 22/23cm loose-bottomed tin with baking parchment. Then in a small pan gently melt the butter.
• While the butter is melting, put the digestives biscuits into a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs into a bowl. (Tip: I used a standard sandwich bag. Just fit a handful of biscuits into the bag so there is room to seal and bash.)
• Pour the melted butter over the biscuit crumbs and mix thoroughly until all the crumbs are well coated in the butter. Then pour into your lined tin and press firmly down into the base to create an even layer. Place tin in fridge to chill.
• While your biscuit base is chilling, remove the seeds from the vanilla pod and place into a large mixing bowl. (To remove seeds, slice the vanilla pod length ways in half and gently scrap the tip of a knife down the inside. This will pick up tiny little black seeds. Do this several times until the vanilla pod looks bare).
• Add to the mixing bowl containing the vanilla seeds the cream cheese and icing sugar. Using an electric mixing or spoon mix together until smooth.
• Then add the double cream and juice from half a lemon. Mix until combined and smooth.
• The raspberries: (keep a handful bag to one side) Place your raspberries in a separate bowl and with the back of a fork mash roughly. Then combine your raspberries into your cheese mix and fold in until the mixture has a hint of pink.
• Remove your prepared tin from the fridge and spoon your cream cheese mixture on top of the biscuit base, working from the edges in wards and making sure there are no air bubbles.
• Smooth the top of the cheesecake down with the back of a spoon or spatula. Leave to set overnight in the fridge.
• For the decoration: Place some baking parchment on to a plate and then melt some dark chocolate. Once the chocolate is melted, half coat the raspberries you have left and gently place on the parchment paper. Place the plate in the fridge over night.
• Next day, before serving: Remove your cheesecake from the fridge and carefully remove from tin, placing onto a nice plate. Using the half coated chocolate raspberries, place around the edge and/or in centre to your liking.

GLUTEN-FREE RASPBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• 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.
• Meanwhile, in large bowl, beat cream cheese, granulated sugar, vanilla and egg with electric mixer on medium speed until smooth.
• 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.
• Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate until cooled completely, about 2 hours.
• 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.

RASPBERRY CHEESECAKE TRIFLE (GLUTEN FREE)

Steps:

• In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
• In a medium bowl, beat cream cheese and remaining white sugar.
• Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
• Fold in 2 cups of the whipped cream from step #1. Set aside.
• Slice the white cake into thin strips.
• Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
• Cover with plastic wrap and chill overnight.