Cheesecake Bites Recipe | SweetSavour
Here is a simple cheesecake bites recipe! I get asked a lot if cheesecake is gluten free, the answer typically is no, but with my recipe most definitely!! Whether or not you’re looking to eat or create dairy free gluten free recipes, this one is worth trying, I’ve shared it with many non “dairy free gluten free” people and the response is always about how yummy it tastes!
Tips for success with this recipe:
Chill the Coconut cream. I’ve included a simple coconut whipped cream recipe. To ensure the best coconut whipped cream you’ve ever tasted in your life, cool 2 of the 4 cans of whipped cream over night, and try to avoid shaking them.
Vegan cream cheese. This is a dairy free cheesecake recipe, so I used a store bought vegan cream cheese, I’ve heard that Tofutti is the best brand, but I’ve used a couple and all worked great. I also wanted mine nut free, so a cashew recipe wasn’t going to work for my purposes. You can also use full fat cream cheese if you’d prefer.
Is this recipe vegan? The simple answer is no, but it can easily be converted. You’ll want to use 4 T of corn starch over the 4 eggs.
Refrigerate over night. The cheesecake looks, feels, and tastes a million times better if left to cool overnight, after baking.
- 4, 8oz Vegan Cream Cheese
- 2 cans Coconut Cream
- 3 T Lemon juice
- 2 tsp Vanilla
- 4 eggs
- 1 cup Monk fruit
- 2-3 boxes gluten-free Vanilla Wafers
- 1/4-1/2 cup plant butter (melted)
- 1/3 cup sugar
- 36+ cup cake liners
COCONUT WHIPPED CREAM
- 2 Cans refrigerated Coconut cream
- 1 cup powdered Monk fruit
- 1 tsp vanilla extract
- 8 oz package raspberries
- 8 oz package blueberries
- 1 T lemon juice
- 1/3 cup monk fruit
- 2-3 T cornstarch
Pre-heat your oven to 325 degrees. Blend the vanilla wafers into a fine flour. Mix in monk fruit, and melted butter. Line a cup cake pan with liners, and fill with about 2-3 T of the crust mixture, press down evenly.
Bake for 5 minutes.
Blend all the cream cheese in a mixer until smooth. Add only the cream, not the juice, from the cans of coconut cream. Add the lemon juice, vanilla extract, monk fruit and combine. Add each egg, one at a time, until fully incorporated.
Pour into each cup cake liner (the ones the crust is in) almost to the top. I was able to make almost 3 full pans (36 cup cakes), bake each set for 15-20 minutes. They will start to form into a nice round top, but if left too long will bubble and pop.
After pulling out of the oven, allow to cool for a few minutes, and then place into the fridge for at least 4 hours, overnight is best.
Add all ingredients, minus the corn starch into a pan, and slowly heat on the stove. Once the mixture is starting to resemble more a liquid solution add the corn starch a tablespoon at a time, until it thickens. Remove from heat, and once cooled, place into the fridge until ready to use.
COCONUT WHIPPED CREAM
Cool your mixer bowl in the freezer for about 10-15 minutes. Scoop the cream, not the juice, out of the cooled cans of coconut cream, and mix until smooth. It’ll start to form peaks, if not you can add some corn starch to help. Add the vanilla and powdered monk fruit to taste, mix until combined. Place in the fridge until ready to use.
Top each mini cheesecake with the berry mixture and some coconut whipped cream and enjoy!!