Indulge in a dessert that’s as delightful as it is easy to make! These Gluten Free No Bake Mini Cheesecakes are the perfect treat for anyone looking to satisfy their sweet tooth without the hassle of baking. With a creamy filling and a buttery graham cracker crust, these little bites of heaven are not only gluten-free but also dairy-free, making them a guilt-free pleasure for everyone. Whether you're hosting a gathering or simply treating yourself, these mini cheesecakes will leave your guests begging for the recipe. Ready to impress? Let’s dive into this simple yet scrumptious recipe!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Gluten Free
Serves: 12 mini cheesecakes
Ingredients
- 1 cup gluten free graham cracker crumbs
- 1/4 cup melted coconut oil
- 1 package (8 oz) dairy free cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup dairy free whipped topping
- Fresh fruit for topping (optional)
Instructions
- Prepare a 12-cup muffin tin by lining each cup with cupcake liners or parchment paper squares to prevent sticking.
- In a medium mixing bowl, combine gluten free graham cracker crumbs with melted coconut oil. Mix thoroughly until the crumbs are evenly coated and appear slightly damp.
- Distribute the crumb mixture evenly among the 12 muffin cups, pressing firmly into the bottom of each cup using the back of a spoon or a flat-bottomed measuring cup to create a compact crust.
- Place the muffin tin with the crusts into the refrigerator to chill and set while preparing the filling.
- In a large mixing bowl, beat the dairy free cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add powdered sugar and vanilla extract to the cream cheese, continuing to mix until fully incorporated and the mixture is light and fluffy.
- Gently fold in the dairy free whipped topping using a spatula, being careful not to deflate the mixture.
- Remove the muffin tin from the refrigerator and carefully spoon the cheesecake filling over each crust, smoothing the tops with the back of a spoon.
- Cover the muffin tin with plastic wrap and refrigerate for at least 2-3 hours or until the cheesecakes are fully set and firm.
- Before serving, optionally top each mini cheesecake with fresh berries, sliced fruit, or a drizzle of fruit compote.
- Serve chilled and store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
Tips
- Chill Your Tools: For an even smoother cheesecake filling, chill your mixing bowl and beaters in the refrigerator before whipping the cream cheese. This helps achieve a light and fluffy texture.
- Customize Your Crust: If you want to add a twist to the traditional graham cracker crust, consider using crushed nuts or gluten-free cookies for a unique flavor profile.
- Experiment with Toppings: While fresh fruit is a classic choice, don’t hesitate to get creative! Try drizzling chocolate sauce, caramel, or even a sprinkle of crushed cookies for added texture and taste.
- Make Ahead: These mini cheesecakes can be made a day in advance. Just ensure they are well covered to keep them fresh in the refrigerator, allowing the flavors to meld beautifully.
- Room Temperature Ingredients: For the best mixing results, let your dairy-free cream cheese sit at room temperature for about 15 minutes before beating. This will help it blend more easily with the other ingredients.
- Don’t Rush the Chilling: Allowing the cheesecakes to chill for at least 2-3 hours is crucial for them to set properly. Patience will reward you with a perfect texture!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 3g
Fat: 19g
Saturated Fat: 14g
Cholesterol: 10mg
