Irresistible Irish Cream Gluten-Free Cheesecake Bites

Allergens

Dairy - Eggs

Ingredients

• 1 1/2 cups gluten
• free graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup Irish whiskey
• 1/2 cup brewed coffee
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 tablespoon unsweetened cocoa powder (for dusting)

Instructions

1. Preheat oven to 325°F (160°C).
2. In a small bowl, mix together the gluten free graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9 inch springform pan.
3. In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the Irish whiskey, brewed coffee, sour cream, vanilla extract, and sea salt until fully combined.
5. Pour the cheesecake mixture over the crust in the springform pan.
6. Bake for 45 50 minutes or until the center is almost set but still slightly jiggly. Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
7. Before serving, carefully remove the sides of the springform pan and cut the cheesecake into bite sized pieces using a sharp knife. Dust each bite with unsweetened cocoa powder to garnish.

Chef’s Insight

For a smoother texture, ensure that all ingredients are at room temperature before mixing.

Notes

Be sure to use gluten-free graham crackers for a truly gluten-free experience.