No Bake Cheesecake Bites are always welcome at a party! A graham cracker crust is layered with a smooth, cheesecake layer. Leave plain or top with fruit, lemon curd, or chopped candies. Making no bake mini cheesecake gluten free is simple: use gluten free graham crackers for the crust. The rest of the ingredients are naturally gluten free.
6 ounces graham crackers (gluten free or traditional)
2 ounces (4 tablespoons) butter, melted
2 tablespoons brown sugar
8 ounces cream cheese
1/2 cup sweetened condensed milk
1 teaspoon pure vanilla extract
Pulse the graham crackers, melted butter, and brown sugar in a food processor.
Fill mini muffin pans with mini baking cups. Press one teaspoon of graham cracker mixture into each mini baking cup. Press firmly. Put the mini muffin tray in the freezer for 15 minutes.
Make the cheesecake filling: Use a hand held mixer to beat the cream cheese, sweetened condensed milk and vanilla until smooth.
Top each chilled crust with the cheesecake filling.
Add any toppings you wish (or leave plain) then place in the freezer for an hour to set. Remove and let sit at room temperature for 10 minutes before serving.
I used Pamela’s gluten free honey graham crackers and made this recipe gluten free.
Use my Ziploc Bag Icing Trick to make filling the mini muffin baking cups a breeze.
Keywords: no bake, cheesecake, gluten free