Raspberry Cheesecake Bars

Ingredients

• 1 1/2 cups Almond Flour
• 1/2 cup Gluten-Free Oat Flour
• 1/4 cup Granulated Sugar
• 1/4 teaspoon Salt
• 6 tablespoons Melted Butter, unsalted
• 16 ounces Cream Cheese, softened
• 1/2 cup Granulated Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 1/4 cup Sour Cream
• 1/2 cup Raspberry Jam
• 1/2 cup Fresh Raspberries
• optional Powdered Sugar

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

2. 2

   In a medium bowl, combine almond flour, oat flour, 1/4 cup granulated sugar, and salt. Stir in melted butter until mixture resembles coarse crumbs.

3. 3

   Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 12-15 minutes, or until lightly golden.

4. 4

   While the crust is baking, prepare the cheesecake filling. In a large bowl, beat softened cream cheese and 1/2 cup granulated sugar until smooth and creamy.

5. 5

   Beat in eggs one at a time, then stir in vanilla extract and sour cream until just combined. Do not overmix.

6. 6

   Pour the cheesecake filling over the pre-baked crust. Dollop raspberry jam over the filling.

7. 7

   Use a knife or skewer to swirl the jam into the cheesecake filling. Gently press fresh raspberries on top of the swirl.

8. 8

   Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

9. 9

   Let the cheesecake bars cool completely in the pan on a wire rack. Then, refrigerate for at least 2 hours before cutting into squares.

10. 10

    Dust with powdered sugar before serving, if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.