These no bake gluten free milk chocolate and raspberry cheesecake bars are bound to be a hit with whoever you make them for. Soft and creamy cheesecake topping, flavoured with milk chocolate and real raspberries, on top of a generous gluten free chocolate biscuity base. What a combo!
Decorated with more chocolate and fresh raspberries, they end up looking really elegant too. They’d be a perfect addition to an afternoon tea or any party table. They are easier to pick up and munch than classic full size cheesecake. However, if you are looking for a normal round cheesecake recipe, try my White Chocolate & Raspberry Cheesecake or Oreo Cheesecake.
Cheesecake bars are great treat to make in advance, as they keep well in the fridge overnight and can’t be overly set. Enjoy them on the day of making or the day after then you can store any leftovers in the fridge for three days.
Will They Taste “Gluten Free” or Can Everyone Enjoy These?
Now that such good quality gluten free biscuits are available in the shops, no one will know these bars are gluten free. Meaning you can make this for big groups and no-one will know it is a gluten free pud. My current gf biscuit go tos for cheescake bases are Schar gluten free digestives and Nairns Oaties. Both work really nicely in this recipe.
Is All Chocolate Gluten Free?
Some varieties of chocolate have a “may contain gluten” warning, which I personally steer clear of. I got very poorly from a may contain warning on some crisps once. For my cheesecakes I use Callebeaut Belgian Chocolate, which is coeliac friendly, or Cadbury Giant Buttons (in the sharing bag size).
There will be other gluten free brands too, just always remember to have a glance at the ingredients list, rather than get caught out.
Gluten Free Milk Chocolate & Raspberry Cheesecake Bars Recipe
This cheesecake bar recipe yields 12 generous pieces. You’ll find a full method below, plus some photos to help guide you through the recipe.
Feel free to email me any questions or comments you might have. You can contact me at email@example.com or message me on Instagram/Facebook @myglutenfreeguide. I love seeing your cheesecakes too so please send me photos of your creations :).
Lastly, if you enjoy this recipe, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
These no bake cheesecake bars are utterly delicious! Creamy mascarpone cheesecake flavoured with real milk chocolate and raspberries, with a chocolate gluten free biscuit base.
- 140g butter
- 320g gluten free biscuits (such as Schar digestives or Nairns oaties)
- 70g dark chocolate
- 200g raspberries, plus 12 extra for decorating the bars
- 500g mascarpone cheese
- 500g full fat cream cheese
- 130g icing sugar
- 240g milk chocolate (I used Callebaut or Cadbury Giant Buttons), plus 20g for decorating
- Line the base and sides of a square, non-stick tin (I used a 23cm/9inch square brownie pan) with non-stick greaseproof paper.
- Blitz the biscuits into a fine crumb using a mini chopper or blender. Melt the butter and dark chocolate together in the microwave (2 or 3 x 30 second blasts, stirring in between each, should do it), then pour over the biscuit crumbs. Stir really well so they are totally combined.
- Tip the biscuit mixture into the tin and cover the base to create an even layer. Use a fork or spoon to press down firmly, to compact the crumb. Cover the tin with cling film and place into the fridge to chill for 30 minutes.
- To make the topping, melt the milk chocolate (I do this in the microwave, in 30 second blasts stirring in between, until it has just melted) and set aside to cool slightly.
- In a large mixing bowl whisk the cream cheese and mascarpone together with a hand whisk for 1 minute. Add the sifted icing sugar and work it in with a wooden spoon before whisking again for 1 minute.
- Keep the whisk going while you add the milk chocolate (running the whisk will prevent the chocolate from clumping when it hits the cold mixture), until you end up with a smooth mixture.
- Use the wooden spoon to carefully fold the raspberries into the topping. Don't over-mix, unless you really want to smoosh them through the mixture, but enough to work them through the topping evenly.
- Spoon the topping onto the chilled base, using a small palette knife to push down on any air bubbles and then smooth the top. Re-cover with cling film and place into the fridge to chill for at least 4 hours (or overnight).
- When you are almost ready to serve, run a small palette knife around the edge of the tin to loosen it, then carefully lift the cheesecake out and onto a chopping board. Use a large palette knife to ease the cheesecake off the baking paper.
- Chop into 12 bars, and gently ease them apart so there is a small gap between them. Melt the reamining 20g milk chocolate and using small piping bag or spoon to drizzle the melted chocolate over the bars. It will set pretty much instantly due to the bars being cold. Then place a fresh raspberry on each to finish!
- Use a hot knife to cut through any chocolate strands that may be joining the bars. Then pop the bars in the fridge for a final 5 minutes or until you are ready to serve.
If you’ve enjoyed making and eating my gluten free milk chocolate and raspberry cheesecake bars, then you need to try some of my other desserts! My recipes are all gluten free, so have a browse and book mark your favourites for later. Here are a few you might like to try:
Enjoy! Laura xxx