Creamy Polish Raspberry Cheesecake Bites (Gluten-Free)
Discover the perfect Polish dessert recipe with our scrumptious Creamy Raspberry Cheesecake Bites. This delectable, gluten-free treat is made with a graham cracker crust, rich cream cheese filling, and a light raspberry mousse topping.
Allergens
Dairy, Eggs
Ingredients
- 1 cup gluten
- free graham cracker crumbs,
- 1/4 cup unsalted butter, melted,
- 8 oz cream cheese, softened,
- 1/2 cup granulated sugar,
- 1 tsp vanilla extract,
- 1 egg,
- 1 1/2 cups fresh raspberries,
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of 8 muffin cups.
- In a large bowl, beat cream cheese, sugar, vanilla extract, and egg until smooth. Fold in half of the raspberries.
- Spoon the cream cheese mixture over the graham cracker crusts, filling each cup to the top.
- Bake for 20 25 minutes, or until the edges are slightly golden.
- Allow to cool completely before removing from the muffin tin.
- In a separate bowl, whip heavy cream and remaining raspberries into a light mousse.
- Pipe or spoon the raspberry mousse onto each bite sized cheesecake, garnishing with additional raspberries if desired.