Description
Delicious gluten-free strawberry cheesecake bites with a creamy vanilla filling, perfect for Valentine’s Day.
Ingredients
Scale
- 1 cup gluten-free graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix gluten-free graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a mini muffin tin to form the crust.
- Bake for 5-7 minutes until golden, then let cool.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the chopped strawberries.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Fill each crust with the cheesecake filling and refrigerate for at least 2 hours.
- Garnish with additional strawberries before serving.
Notes
- Ensure all ingredients are gluten-free.
- Can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg