Gluten-Free Raspberry Lemon Bar (Edit recipe)

Graham cracker crust

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a small bowl, combine the crushed Simple Mills Sweet Thins, melted butter, and sugar. Stir until well mixed.
3. Press the mixture into the bottom of the prepared pan using your hands or a spatula to form the crust layer.
4. Bake for 5-8 minutes, then set aside to cool slightly while you prepare the filling.

Cheesecake filling

1. In a mixer, whip the cream cheese until smooth. Add the sugar, lemon juice, zest, and vanilla, and blend until fully combined.
2. Slowly add the eggs, blending just until incorporated.
3. Once the crust has cooled slightly, pour the cheesecake mixture over the crust and spread evenly.
4. Blend the raspberries with 1 tablespoon of sugar until smooth. For a seedless swirl, strain the raspberries, or leave the seeds in for extra texture (your choice!).
5. Swirl the raspberry mixture into the cheesecake layer by dropping small spoonfuls and using a knife to create beautiful swirls.
6. Bake for 40-50 minutes or until the cheesecake is set but still slightly jiggly in the center. Let it rest and cool completely, then store in the refrigerator for at least 2 hours before slicing.