These quick cheesecake bites feature a creamy filling, a crunchy base, and are topped with whipped cream, making them a hit with kids and adults alike. Plus, they’re gluten-free! Each bite of these cheesecake treats melts in your mouth, creating a delightful balance of textures that combines the rich creaminess of the filling with the satisfying crunch of the crust.
Ingredients
Scale:
1 ½ cups gluten-free graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
16 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 tbsp lemon juice
½ cup fresh blueberries
½ cup fresh strawberries, sliced
Whipped cream for garnish
Red and blue sprinkles (optional)
Instructions
In a medium bowl, combine the gluten-free graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9x9 inch baking dish. Use the back of a measuring cup to create an even layer.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, then add the lemon juice and fold until incorporated.
Spread the cheesecake filling over the prepared crust in an even layer. Smooth the top with a spatula.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set.
Once chilled, lift the cheesecake out of the dish using the edges of the parchment paper. Cut into bite-sized squares.
Top each square with a dollop of whipped cream, a few blueberries, and a slice of strawberry, then sprinkle with optional red and blue sprinkles.
Arrange the cheesecake bites on a serving platter and keep them chilled until ready to serve.
