Gluten-Free Lemon Raspberry Cheesecake Squares Recipe

Name: Gluten-Free Lemon Raspberry Cheesecake Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 3/4 cup walnuts; 3/4 cup gluten-free oats; 6 tablespoons butter, melted; 3/4 cup superfine brown rice flour; 1/4 cup white sugar; 1 teaspoon salt; 1/4 cup seedless raspberry preserves; Filling:; 2 (8 ounce) packages cream cheese, at room temperature; 1/2 cup white sugar; 2 eggs at room temperature, beaten; 1/4 cup pure maple syrup; 1 lemon, zested; 1/2 teaspoon salt

Servings: persons

Crust:
3/4 cup walnuts
3/4 cup gluten-free oats
6 tablespoons butter, melted
3/4 cup superfine brown rice flour
1/4 cup white sugar
1 teaspoon salt
1/4 cup seedless raspberry preserves
Filling:
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup white sugar
2 eggs at room temperature, beaten
1/4 cup pure maple syrup
1 lemon, zested
1/2 teaspoon salt

1
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
2
Toast walnuts in the preheated oven until fragrant, about 5 minutes.
3
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.
4
Bake crust in the preheated oven until edges start to brown, about 30 minutes. Let cool, about 10 minutes. Spread raspberry preserves on top.
5
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.
6
Bake in the preheated oven until the edges start to brown and the center is mostly set, about 45 minutes.
7
Cool cheesecake to room temperature, at least 2 hours. Refrigerate until firm, 8 hours to overnight. Cut into squares.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crust:, 3/4 cup walnuts, 3/4 cup gluten-free oats, 6 tablespoons butter, melted, and more.

Yes, Gluten-Free Lemon Raspberry Cheesecake Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Lemon Raspberry Cheesecake Squares

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