I’ll never forget the first time I made these mini cheesecake bites.
It was for my kid’s school bake sale, and I was determined to prove that gluten-free desserts could be just as good (if not better!) than the “regular” stuff.
When the tray came back empty—and a parent asked me for the recipe—I knew I had a winner.
These little guys are creamy, perfectly sweet, and so easy to make, you’ll feel like a pro baker in no time.
Let’s dive in!
Tips
- For extra crunch, add a pinch of sea salt to the crust mix.
- If you’re dairy-free, use plant-based cream cheese and yogurt. They bake beautifully!
- Want to make them fancy? Swirl in a bit of berry puree before baking for a marbled effect.
Variations
- Nut-free: Swap almond flour for oat flour or crushed gluten-free graham crackers.
- Keto-friendly: Use powdered erythritol instead of honey and coconut sugar.
- Vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set aside).
Serving Suggestions
Plate these bites on a wooden board with a variety of toppings in small bowls—let your guests build their own! They also make a perfect after-dinner treat served with a cup of espresso or a glass of chilled dessert wine.
Now go on and impress your guests—or keep these all to yourself, no judgment here!
No-Fail Mini Cheesecake Bites
- Total Time: 35 minutes
- Yield: 12 bites 1x
- Diet: Gluten Free
Description
Creamy, dreamy mini cheesecakes with a gluten-free crust. Perfect for any occasion and easy to customize with your favorite toppings.
Ingredients
For the crust:
- 1 cup almond flour
- 2 tbsp coconut sugar (or light brown sugar)
- 3 tbsp melted butter (or coconut oil for dairy-free)
For the filling:
- 8 oz cream cheese, softened (or dairy-free cream cheese)
- 1/4 cup plain Greek yogurt (or coconut yogurt)
- 1/4 cup honey (or maple syrup)
- 1 large egg
- 1 tsp pure vanilla extract
- Zest of 1 lemon (optional but adds a zing)
Optional toppings:
- Fresh berries (blueberries, raspberries, or sliced strawberries)
- Shaved dark chocolate
Instructions
- Prep the crust: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners. In a bowl, mix almond flour, coconut sugar, and melted butter until it resembles wet sand. Divide the mixture evenly among the cups and press firmly to form the crust. Bake for 8 minutes and let cool.
- Make the filling: In a mixing bowl, beat the cream cheese and yogurt until smooth. Add honey, egg, vanilla, and lemon zest (if using). Mix until creamy and lump-free.
- Assemble and bake: Spoon the filling over the cooled crusts, filling each cup about 3/4 full. Bake for 18-20 minutes, or until the centers are set but slightly jiggly. Cool completely at room temperature, then chill in the fridge for at least 2 hours.
- Top and serve: Add your favorite toppings—fresh berries for a fruity kick, chocolate for a rich vibe, or caramel for extra indulgence. Serve chilled.
Notes
Chill before serving for the best texture. Make-ahead friendly!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
