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These cheesecake bites are so easy to make and perfect for a small treat! Creamy and delicious, you can top with any fruit like strawberries or blueberries.
Cheesecake Bites – A Crustless Recipe
Oh my GOSH do I have a confession to share with you! I LOVE cheesecake and I REALLY love bite sized cheesecake. What is it about mini sized food that makes it so delightful? If I had to choose just one dessert to eat for the rest of my life, I’d break out my stretchy pants because it would probably be cheesecake.
There is something about the dense, creamy texture that’s so satisfying and impossible to get in any other food. I was looking forward to my first bite once they were cool and set. But, I have to tell you, I was shocked that my first bite was less than stellar. Instead of creamy deliciousness, it was airy and light. It tasted yummy, but the texture was off. I’ve made these SO MANY times, so I was shocked and thinking “What happened?”
The Importance of Block-Style Cream Cheese
Well, what happened was that I decided to purchase the cleanest cream cheese available, Arla brand cream cheese. It was my first time purchasing this brand so I was unfamiliar with the packaging. When I saw it sitting there on the shelf in my local Publix I was so delighted that I didn’t have to make an extra trip to a specialty grocery store that I threw it into my cart and strolled off. What I didn’t realize was I bought cream cheese SPREAD. GAH!
Spread is whipped, airy and less dense than regular cream cheese so it completely changed the texture. All this honestly just to say, learn from my mistake & pay attention to the tiny details because man are they important. That one little word changed everything! Fear not though, as long as you purchase the correct cream cheese you will feel proud sharing these yummy little treats with everyone you know. I recommend the plain Philadelphia blocks or Organic Valley. They’re seriously so good and a hit at every gathering.
Crustless Cheesecake – A Gluten Free Option
One of the really wonderful things about this recipe is because these cheesecake bites are crustless – they are naturally gluten free! If you’re in the mood for something a little bit larger, but still with a gluten free crust, check out this recipe which has an oat sunflower seed crust.
Other Sweet Treats
White Chocolate Cookies
Pumpkin Cheesecake
This recipe and post is from The Dizzy Baker’s Jennifer Bragdon from Migraine Strong. If you make these cheesecake bites, don’t forget to comment and leave a review or tag me on instagram so I can see!!
Cheesecake Bites
Ingredients
Cheesecake Bites
- 4 8oz packages Cream cheese softened to room temperature.
- 3/4 cup natural cane sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla
Whipped Cream
- 1/2 pint heavy whipping cream, *I used Organic Valley
- 1/4 cup powdered sugar
- 1 tsp vanilla (optional)
- berries of choice for topping
Instructions
- Heat oven to 325°F. In large bowl, beat cream cheese, sugar eggs and vanilla with hand-held electric mixer on medium speed until smooth. Place paper baking cup in each of the 18 regular-size muffin cups and fill with the batter.
- Bake 20 to 25 minutes or until centers are set. Cool completely in pan, about 1 hour.
- Refrigerate 2 hours and remove cakes from paper liners (they hold too much moisture) before serving. Meanwhile, pour ½ pint heavy whipping cream into a medium size mixing bowl. Add powdered sugar and vanilla. With an electric mixer beat on medium speed until stiff. Approximately 2 minutes. Chill until ready to use.
- Top cheesecake bites with whipped cream and any fruit you enjoy.
Notes
- Make sure you use block style cream cheese and not a "spread". Philadelphia, Publix Greenwise, and Organic Valley are recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for my mother in law’s birthday as my poor brother in law suffers from Menieres, and my niece is gluten free. So great to have a recipe that everyone can eat!!! I modified this to be a blueberry cheesecake version. Thought I’d share what I did in case anyone else prefers a blueberry cheesecake! I took 1.5cups of frozen blueberries and cooked them down over the stove with a smidge of butter and some vanilla extract to make a coulis, to which I added 2 tablespoons of cornflour to keep it as ‘dry’ as possible. I folded it through the original cheesecake recipe. The batter looked a bit wet so I added another 2 tablespoons of cornflour. This made all the batter very purple, ideally you’d add the cornflour to the batter earlier so that the blueberry coulis doesn’t have to fully mix in and you get pretty swirls of colour throughout.
Made it in a muffin pan and left it in for 35 minutes as I got caught up feeding the baby. Was a bit too brown on the top and the centres sunk when they came out of the pan. In future, I’d turn the oven off at 18-20 mins if the centres still weren’t quite set and let the pan cool in the oven with the door open to prevent sinking (this has helped me with other cheesecakes). My ingredients were probably still a bit too cold as well, had to make it around the baby and toddler’s schedule, so had to beat the batter for a while (if you beat it for ages there’s more air in the batter and that can predispose cheesecakes to collapsing). Didn’t matter in the end because I just covered it all up with the whipped cream and berries anyway, but I think that might help when I make this again. I’ll update you on any future experiments!
Thanks so much for making this website! It’s been really hard for my poor brother in law and this makes it so much easier for everyone to still include him in our meals together – we can just grab a recipe off this site instead of trying to come up with something that fits the bill. It’s been a fabulous resource so thanks for all that you do!
I’m not sure if I missed it somewhere, but can these be frozen? I never know how my head will react to something and sometimes dairy is a trigger. If I can just eat one and freeze the rest that would be great.
they can be frozen before putting the Whipped cream on
Thx so very much
Anything to substitute for the eggs, which always give me a headache.
Thx so much for your site, I’m a newbie.
Unfortunately they’re really necessary for this recipe. I’ve seen other recipes use corn starch as a sub, but wouldn’t know how much to tell you without making it myself.
Jenn: I like this idea of re-framing migraine. Riffing off your example of autism here, I sometimes refer to my migraine symptoms as “on the migraine spectrum,” hoping that my friends and family will start to see things differently. I’m in!