Lemony Cheesecake Squares

These gluten-free sweet & tart beauties are out of this world! Graham cracker base, creamy & luscious lemony cheesecake, + raspberry swirl.

- gluten-free graham cracker crumbs - sugar - butter - cream cheese - dried herbs


"Love this recipe. Used ginger gf snaps & lactose free cream cheese, came out perfect. Thanks for the idea."

- Michelle 

Add ingredients to a small bowl and mix until well combined and "moist". Add the mixture to the lined baking pan and gently press into the pan. Bake for 8 minutes. Remove from oven and set aside.

Place cream cheese and sugar in a large mixing bowl and using an electric mixer, blend until very smooth. Add eggs, milk, lemon zest, lemon juice and vanilla. Mix until well combined and smooth, about 1-2 minutes.

Pour mixture onto warm and baked crust in pan. Use a spatula to smooth the top or put on oven mitts and gently rock the pan from side to side.

Combine preserves, raspberries and lemon juice in a small bowl and mash with a fork until well combined. Strain through a fine mesh strainer so that the "raspberry jam" is smooth and liquid-y.

Using a spoon, drizzle "jam" in swirls over the cheesecake filling. Then, using a toothpick, gently swirl the jam into the top of the cheesecake.

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Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.