Gluten-Free Venezuelan Guasacaca Cheesecake Bites (Mini Cakes) – A Fresh Taste Adventure

This recipe for Gluten-Free Venezuelan Guasacaca Cheesecake Bites combines creamy cheesecake with a tangy guasacaca twist for a unique and delicious dessert. Enjoy a taste of Venezuela in every bite, and share this SEO-optimized recipe online for others to discover.

🕒 Prep Time: 20 minutes - Cook Time: 20-25 minutes - Total Time: 40-55 minutes

🍽 Servings: 4 people (16 mini cheesecakes)

🔥 Difficulty: Intermediate

🌎 Cuisine: Venezuelan, Gluten-Free

Allergens

Dairy, Eggs

Ingredients

200 grams of gluten
free graham crackers
100 grams of unsalted butter, melted
400 grams of cream cheese, softened
1 cup of sugar
2 large eggs
1/3 cup of sour cream
1/2 cup of guasacaca (Venezuelan avocado
based sauce)
1 teaspoon of vanilla extract
A pinch of salt

Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, mix the gluten free graham crackers and melted butter until well combined.
Press the mixture into the bottom of a greased mini cheesecake pan or muffin tin.
In a large bowl, beat together the cream cheese, sugar, eggs, sour cream, guasacaca, vanilla extract, and salt until smooth.
Pour the mixture over the graham cracker base in each of the cavities of the mini cheesecake pan or muffin tin.
Bake for 20 25 minutes or until the tops are slightly golden and set.
Allow the cheesecake bites to cool completely, then chill them in the refrigerator for at least two hours before serving.
Enjoy your Gluten Free Venezuelan Guasacaca Cheesecake Bites!

Chef’s Insight

The tangy guasacaca adds a delightful twist to classic cheesecake, making this dessert truly unique and exciting!

Notes

Make sure to use gluten-free graham crackers for this recipe to ensure it's fully gluten-free.

Substitutions

For a dairy-free option, substitute cream cheese with a non-dairy alternative and use an egg replacement.

Alternative Preparations

Serve the cheesecake bites with fresh fruits or a drizzle of guasacaca sauce for added flavor.

Alternative Methods

Bake in a regular muffin tin lined with paper liners for easy removal and a more traditional cheesecake appearance.

Best Storage Practice

Store the leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.

Shelf Life

Consume within 5 days of making.

Plating Tips

Serve on individual plates or atop a white plate to accentuate the colors of the dish. Garnish with fresh herbs or fruit slices.

Nutrition Facts

Per serving, the recipe provides 29g of fat, 18g of carbs, 3g of fiber, and 6g of protein. It's a high-fat, moderate carbohydrate option suitable for low-carb diets when made with a non-dairy alternative.