Gluten-Free Raspberry Lemon Bar

These Gluten-Free Raspberry Lemon Cheesecake Bars are the perfect balance of tangy and sweet, with a bright citrus flavor from the lemon and a swirl of fresh raspberries. Made with a graham cracker crust using Simple Mills Sweet Thins, these bars are completely gluten-free, making them ideal for anyone following a gluten-free diet without sacrificing flavor or texture. Creamy cheesecake filling and a crunchy crust make this dessert perfect for any occasion—whether it’s a weekend treat or a special gathering.

I love using Simple Mills Sweet Thins as a graham cracker substitute because they hold up beautifully as a crust while adding a nutty, slightly sweet flavor that complements the lemon and raspberry so well. These bars are refreshing, not overly sweet, and perfect for spring and summer gatherings.

Ingredients for Gluten-Free Raspberry Cheesecake Bars

Graham Cracker Crust:

• 2 cups Simple Mills Sweet Thins, crushed
• ⅔ cup butter, melted
• 2 tbsp sugar

Cheesecake Filling:

• 1 carton raspberries
• 16 oz cream cheese, room temperature
• ½ cup lemon juice
• Zest of 1 lemon
• 2 eggs
• 1 tsp vanilla extract
• ⅔ cup sugar

Instructions

Graham Cracker Crust:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a small bowl, combine the crushed Simple Mills Sweet Thins, melted butter, and sugar. Stir until well mixed.
3. Press the mixture into the bottom of the prepared pan using your hands or a spatula to form the crust layer.
4. Bake for 5-8 minutes, then set aside to cool slightly while you prepare the filling.

Cheesecake Filling:

1. In a mixer, whip the cream cheese until smooth. Add the sugar, lemon juice, zest, and vanilla, and blend until fully combined.
2. Slowly add the eggs, blending just until incorporated.
3. Once the crust has cooled slightly, pour the cheesecake mixture over the crust and spread evenly.
4. Blend the raspberries with 1 tablespoon of sugar until smooth. For a seedless swirl, strain the raspberries, or leave the seeds in for extra texture (your choice!).
5. Swirl the raspberry mixture into the cheesecake layer by dropping small spoonfuls and using a knife to create beautiful swirls.
6. Bake for 40-50 minutes or until the cheesecake is set but still slightly jiggly in the center. Let it rest and cool completely, then store in the refrigerator for at least 2 hours before slicing.

Sweet Thins for the Win

Cheesecake who doesn’t love it? When I was introduced to Sweet Thins by Simple Mills I knew I wanted to use them to create a gluten-free dessert that didn’t compromise on flavor. These Raspberry Lemon Cheesecake Bars deliver that perfect creamy, tangy, and slightly sweet bite with a fantastic finish of cinnamon graham cracker crust. Every bite reminds me of spring picnics and outdoor family dinners.

Pairing Tip: These bars pair wonderfully with a light, sparkling drink like a lemon spritz for a refreshing summer treat. For a full dessert spread, try serving them alongside Chocolate Protein Donuts for a mix of light and rich treats.

Storage Suggestions

• Fridge: Store the bars in an airtight container in the refrigerator for up to 5 days.
• Freezer: These bars also freeze well! Wrap individual bars in parchment paper and store them in a freezer-safe bag for up to 3 months. Simply thaw in the fridge before serving.

Ready to try these delicious gluten-free cheesecake bars?

Give them a go, and don’t forget to tag me on Instagram when you make them—I love seeing how you enjoy my recipes!

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