When you have a lot of kids, you learn to get creative with food. You also learn that, sometimes, the less complicated the dish, the better. That’s why I love these Gluten-Free No Crust Cheesecake Bites – they’re simple to make and absolutely delicious! Plus, they’re perfect for those times when you and your kiddos want something sweet but you don’t want to overindulge. Give them a try – I promise you won’t be disappointed!
If you’re like me, you’re always looking for new gluten-free snack ideas. And if you’re also like me, sometimes you just don’t have the time or energy to make something from scratch. That’s why I love these Cheesecake Bites even if you’re not looking to cut out gluten these little desserts are scrumptious.
These Gluten-Free Cheesecake Bites are the perfect easy dessert for moms on the go. With just a few simple ingredients, you can have these creamy, delicious cheese balls in no time. Plus, gluten-free and I’ve added some tips to make them low-carb and keto too.
How to Make Gluten-Free No Crust Cheesecake Bites
Sometimes, you just want cheesecake. The problem is that traditional cheesecake is super high in calories and carbohydrates, and nobody wants that! I’ve come up with a way to literally have your cheesecake and eat it too, by using lower carbohydrate ingredients and eliminating the crust in these jam-topped mini cheesecakes. Because there is no crust, they’re also gluten-free! Does dessert really get any better than this? If you’re looking for a berry-inspired keto treat try these Keto Raspberry Muffins they are one of my faves.
The other benefit to this recipe is that the Crustless Gluten-Free Cheesecakes are snack-sized, so you don’t have to feel so guilty if you eat more than one. (And you will definitely want to!) Take a look at the recipe below. I think that these Crustless Gluten-Free Mini Bite-Sized Cheesecakes will become your new favorite snack! My hubby and kids can’t get enough. And there’s nothing better than having a super fun treat for your kiddos after school. Bonus… these are so easy to make my children not only can help make them the older tweens can even do it themselves.
Looking for more gluten-free desserts? Here’s a collection of recipes to satisfy that sweet-tooth.
Prep time: 15 minutes + 3-4 hours to chill
Baking time: 15-17 minutes
Yield: 24 servings
Ingredients:
- 16-oz. cream cheese, room temperature
- ½ cup granulated sugar or for keto use a sugar free sweetener of your choice.
- 2 large eggs, room temperature
- ¼ tablespoon coconut flour
- 1 t. real vanilla extract
- ¼ c. sour cream
Toppings pictured: Lemon curd, raspberry jam, and/or fresh strawberries – for a keto version, substitute the toppings for raspberries or blueberries, or use a low-carb sugar-free jam.
Instructions:
Preheat your oven to 350°F and line a 24 cup mini muffin tin with small cupcake liners. Set aside.
Mix the cream cheese with the granulated sugar in a large mixing bowl. A small note here – make sure that the cream cheese is at room temperature and softened. First, it will be much creamier and easier to work with. Second, the eggs will blend in better. Just trust me on this. There’s nothing quite as annoying as a big cold block of cream cheese flopping around in your mixing bowl. Add eggs and well…you can imagine what a mess that would be.
Mix in one egg at a time to the cream cheese mixture until well combined.
Add in the coconut flour, vanilla, and sour cream and mix at low speed until smooth.
Once smooth, divide the filling mixture evenly between the mini muffin cups. I find that the easiest way to do this is to spoon it out with a ladle.
Place in the preheated oven and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden brown.
Remove from the oven and set aside to cool. Once cool to the touch (about a half-hour or so depending on your room temperature), transfer the gluten-free no-crust cheesecake bites to the refrigerator to chill for at least 3-4 hours. I generally make this recipe in the evening and then just leave them in there overnight so I don’t have to worry about it. Then I put the toppings on in the morning. Because Crustless Gluten-Free Cheesecakes for breakfast with coffee are AMAZING!
Tip: If you decide to leave them in the fridge overnight, make sure to lightly place a paper towel in between the Crustless mini cheesecakes and the lid of the container. This will ensure that no condensation gets on your cheesecakes and makes water spots.
To serve, remove from the refrigerator and top each mini cheesecake with your choice of topping. If you want to make this recipe keto-friendly, top with raspberries or blueberries, as they are naturally lower in carbohydrates. Enjoy!
How to Store Crustless Gluten-Free Cheesecakes:
You can store these tasty low-carb treats in an airtight food container in your refrigerator for 2-3 days. I doubt they will last that long, though, especially if you have a large family as I do. They’re that good!
Can You Make This Recipe Ahead Of Time?
Yes! These mini cheesecakes are the perfect make-ahead snack. Once the Low Carb Gluten-Free No Crust Cheesecake Bites are completely cooled, place them in an airtight container and refrigerate them. Save the toppings for when you are ready to serve.
Can You Freeze these Mini Cheesecake Bites?
Yes, you can! Before you put the toppings on them, simply place your cheesecakes bites in a freezer container and pop them in the freezer. Since they are so small, they will defrost on the counter in about 10 minutes, or alternately, you can defrost them in the refrigerator overnight.
Have you ever had a craving for something but didn’t want to go to all the trouble of making it? That’s why I love this recipe. I wanted cheesecake, but I definitely didn’t want to deal with making a crust. These little bites of goodness are a great way to make a fun treat my kids can enjoy, and I can alter the topping with something low-carb to make this a win-win for the whole family.
These gluten-free no crust cheesecake bites are perfect for parties or a quick and easy dessert or snack! Give them a try – I promise you won’t be disappointed!
More gluten-free recipes you might enjoy:
- 90-Second Low-Carb Keto Bread
- Chicken Alfredo with Spaghetti Squash
- Guacamole Deviled Eggs
- Taco Stuffed Avocados
Gluten-Free No Crust Cheesecake Bites
These gluten-free no crust cheesecake bites are perfect for parties or a quick and easy dessert or snack!
Ingredients
- 16-oz. cream cheese, room temperature
- ½ cup sugar or to make it low-carb and keto use 1:1 sweetener, like Splenda
- 2 large eggs, room temperature
- ¼ tablespoon coconut flour
- 1 tablespoon real vanilla extract
- ¼ cup sour cream
- Toppings pictured: Lemon curd, raspberry jam, and/or fresh strawberries - for a keto version, substitute the toppings for raspberries or blueberries, or use a low-carb sugar-free jam.
Instructions
- Preheat your oven to 350°F and line a 24 cup mini muffin tin with small cupcake liners. Set aside.
- Mix the cream cheese with the granulated sugar or sugar-free sweetener in a large mixing bowl.
- Mix in one egg at a time to the cream cheese mixture until well combined.
- Add in the coconut flour, vanilla, and sour cream and mix at low speed until smooth.
- Once smooth, divide the filling mixture evenly between the mini muffin cups. I find that the easiest way to do this is to spoon it out with a ladle.
- Place in the preheated oven and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden brown.
- Remove from the oven and set aside to cool. Once cool to the touch (about a half-hour or so depending on your room temperature), transfer the low-carb gluten-free no-crust cheesecake bites to the refrigerator to chill for at least 3-4 hours.
- To serve, remove from the refrigerator and top each mini cheesecake with your choice of topping.
Notes
Tip: If you decide to leave them in the fridge overnight, make sure to lightly place a paper towel in between the Crustless mini cheesecakes and the lid of the container. This will ensure that no condensation gets on your cheesecakes and makes water spots.
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