These gluten-free raspberry bars are soft, creamy, and bursting with fresh fruity flavor in every bite. They have a buttery shortbread crust topped with raspberries, melty cream cheese, and golden crumble topping. Whether you use fresh berries or what’s in the freezer, this simple dessert is a guaranteed win over friends and family. They’re one of the fastest treats to disappear from our kitchen, and once you taste them, you’ll see why.
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❤️ Why these gluten-free raspberry bars are great:
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These gluten-free raspberry crumble bars officially hold the record in our house for being eaten the fastest! This recipe was one of the very first bar recipes I ever shared—and it’s still a family favorite. I created it on a whim when I had leftover raspberries and wanted something delicious. Over the years, I’ve tested it with various flours and made it allergy-friendly as well. It’s a dessert I know you’ll come back to often.
Want to know what came in second and third place for getting eaten so quickly? These Gluten-Free Strawberry Bars! Both have delicious fruity flavors! For more baking inspiration, check out my delicious gluten-free cookie bar recipes or these Gluten-Free Blueberry Crumble Bars.
Allergen Information:
These homemade raspberry bars are:
- gluten-free
- egg-free
- soy-free
- oat-free
- Make them dairy-free by using vegan butter and dairy-free cream cheese. I like Kite Hill and VioLife Cream Cheese. Daiya also works well.
- Make them nut-free by using the crust and crumble from this Gluten-Free Cranberry Bars recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. If your blend is starch-heavy or gum-free, you may need to slightly adjust the moisture (a spoonful of milk or a bit more butter can help if it feels dry).
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- Almond Flour – I highly recommend using almond flour instead of almond meal. Almond meal is coarser and will result in a grainy crust. See the Allergen section above for a nut-free option.
- Butter – Use unsalted for best flavor. Vegan butter works well too (I’ve tested Earth Balance and Miyoko’s).
- Raspberries – If you don’t have fresh raspberries, you can use any fruit you have on hand.
- Cream Cheese – I use full-fat cream cheese for extra creaminess. If you are dairy-free, you can omit this ingredient.
If you love raspberries, be sure to try my popular homemade Raspberry Mousse recipe too!
How to Make Gluten-Free Raspberry Bars (Step-By-Step)
Note From The Kitchen: This is one of those recipes where you really can’t mess up. Even if your dough feels a bit dry or sticky, it still bakes into a buttery crust. If your crumble feels too dry, a tiny splash of water or melted butter brings it right back. And if you’re new to using dairy-free cream cheese, start with a small amount; you can always add more next time!
In a mixing bowl, combine your dry crust ingredients. Stir in the melted butter until the mixture resembles soft crumbs.
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Press about ⅔ of the crust mixture firmly into an 8×8 baking dish lined with parchment or greased. Spread raspberry jam evenly over the base. Scatter fresh raspberries on top.
Dot small spoonfuls of cream cheese across the raspberries. It’ll melt into creamy pockets during baking.
Sprinkle with sliced almonds (if using) and the remaining crumble. Bake at 350°F for 25–28 minutes, until golden. Let the bars cool completely to allow the filling to set. Warm cream cheese can be very hot!
Delicious Flavor Variations:
- Drizzle these gluten-free raspberry dessert bars with melted white or dark chocolate before serving.
- Swap raspberries for strawberries, blueberries, or a mix.
- Serve warm with a scoop of vanilla ice cream or coconut whip.
Frequently Asked Questions:
Yes. Thaw them first and drain any liquid to avoid soggy gluten-free raspberry bars.
You will want to bake these bars at 350º F for 25 minutes. If you use frozen raspberries, you must bake them longer due to the extra moisture.
These bars will keep fresh for up to 4 days in an airtight container, for up to 4 months in the freezer.
Absolutely. The bars will still be sweet and delicious without it, just a bit less creamy.
Yes! Try blueberries, blackberries, or diced strawberries.
More Gluten-Free Cookie Bar Recipes:
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💬 Did you make this gluten-free raspberry bars recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten Free Raspberry Cream Cheese Crumble Bars
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- In a large bowl, combine 1 cup gluten free flour blend, 3/4 cup almond flour, and 3/4 cup raw sugar. Whisk to blend. Pour in 1/2 cup melted unsalted butter and mix.
- It should look crumbly when you are done mixing them
- Put 2/3 of the crumble crust into a greased pan and press down as shown in the photo.
- Add a layer of jam on top of the crust.
- Spread fresh raspberries over the jam.
- Add chunks of cream cheese as shown in the photo.
- Add almonds on top, then add the remaining 1/3 crumble topping.
- Bake for 25 minutes until done.
- Remove from the oven and allow to cool on a cooling rack.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work; I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and substitute dairy-free cream cheese.
- If you are nut-free, use the crust and crumb recipe from this Gluten Free Cranberry Bars recipe.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- These cookie bars will keep up to 4 days in an airtight container or up to 4 months in the freezer.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This post was updated from an older version from May 2016.
The bars were a hit at church and at work. I will be making them again 🙂
I have a question: at room temperature, the cookie bar was very soft. Is this supposed to be more like a shortbread? If so, did I just need to cook it longer?
Hi Joanne, I am not sure why the bars were that soft. What flour blend did you use? Maybe you needed a little more flour if you used a starchy blend. I am glad everyone loved them.
Delicious and so easy to make! I subbed monk sugar and instead of preserves, I cooked up some blueberries with orange juice then added cornstarch and fresh blueberries. A perfect gluten free sugar free treat! Baked for about 28 minutes till it was golden on top!
I love how you changed the recipe to be sugar free. It sounds delicious!
I’ve made this recipe many times with great success. Not today though. The bottom is nice and crunchy, but the top is runny and wet.
Changes I made – Dairy free cream cheese was used for the first time today.
Any thoughts? Is it fixable after baking?
Thank you so much!!! This is now a family favorite and I’m afraid I’ve forgotten how to put it together!
Hi Lisa, Did you use the same flour blend as last time? This may be a starchy flour blend issue. Which brand of dairy-free cream cheese?
This recipe is excellent, I just made it today, it smelled so yummy I couldn’t wait for them to cool. They are delishious. I will be making these again.
I am so glad you all loved it!
I missed the pan size and made it an 11×13 and it still came out great. Very tasty. Can I substitute wheat flour for GF flour for my non-GF family?
I am so glad you enjoyed it! I haven’t baked with wheat flour in 15 years, so I am unable to advise.
SO GOOD!!!! Not too sweet perfectly fruity!!!!
Sent the recipe to 5 family members within 30 mins of taking it out of the oven!!!
I am so glad everyone loved it! Thank you for letting everyone in your family know too :-).
Ah-may-zing!! So good warm from the oven. Made sure to add the xanthum gum and cut back butter to 7oz but it didn’t impact the buttery deliciousness of the crust. I also added blueberries as I didn’t have enough raspberries. SO good and will definitely make again!!
I am so glad you enjoyed the bars Karen. This recipe is great with lots of different fruits too :-).
These were delicious but didn’t stay together well. I followed the recipe exactly but they were too crumbly
Hi Sandy, which gluten free flour blend did you use? Did it contain Xanthan Gum?
Enjoy 🙂
Your bars are currently baking in my oven and I had a bit of a heart attack because I remembered seeing eggs in the picture of ingredients and remembering putting 0 eggs in the bars. So I double checked the recipe and breathed a sigh of relief. The recipe doesn’t call for eggs. Crisis adverted. Bake on bars, bake on!
I hope you enjoyed these 🙂
Sandi- this is for you. I don’t know if you really read these which is why I haven’t commented on anything until now. I was diagnosed with Celiac at the age of 60 1 year ago. I came upon your blog. I download, copy and save almost most of your recipes. I have joined 2 farmers markets; a 3-day boutique 3x’s per year; and a food truck 1x/mo. I hand make homemade goods. I started 9 months ago to add GLUTEN Free and LACTOSE Free baked goodies. I sell them for little, until I think I am worth more. 70% of my sales have been on your recipes!!!!! You are amazing! I have learned SO much from you. I embellish and improvise, but your tutelage and information have taught me how and allowed me to do so. I truly thank you, from the bottom of my heat. Of all of the 100 items I have baked from your recipes, I have received only one complaint. The Gingerbread donuts didn’t have enough ginger in them. Yet- these are my number 1 seller!!!
Wow Charlie, thank you for your note. I am so glad you enjoy my recipes. I would ask a favor that you direct your customers to my blog so that they can read it and see my recipes as well. Most of the money I make on my blog goes to pay my daughter’s medical bills. The little money I make on ad revenue is based on traffic to my blog. (I also tell everyone to watch out for ticks. They are really bad and 50% of people do not get a bullseye rash when bitten.)
I served these when we had family visiting (sister in law is gluten free) and everyone loved them! I was a little nervous taking on my first gluten free dessert but the recipe was easy to follow and they came out perfect!
Susanne
I am so glad they loved this recipe Suanne. Thank you for letting me know 🙂
Hi Stecky, If you look in the recipe, you will see each bar is 254 calories. I just started to add this information to recipes. I hope this helps.
Could you make these with coconut sugar?
Hi Kim,
You can definitely make these with coconut sugar. Please leave a post on how they turned out so other readers know how it worked.
WHAT SIZE PAN DID YOU BAKE THESE IN????
Hi Carole, I used a 8×8 baking pan. Thank you.