This recipe is for people who can't find the pre-made cheesecake filling from Philadelphia cream cheese (and for those who can't eat it because it may contain gluten). So, I decided to make my own no-bake cheesecake filling for mini cheesecakes. If you have cheesecake cravings, you'll want to keep reading!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
This is the best easy gluten-free recipe for no-bake cheesecake bites! I guarantee you have almost all the ingredients in your kitchen already. No oven is required for this decadent dessert for any sweet tooth (unless you're making my homemade gluten-free graham crackers).
If you're looking for other low-effort recipes, check out my chocolate-dipped watermelon and my gluten-free strawberry galette.
Jump to:
- Why You'll Love this Recipe
- Ingredients
- How to Make No Bake Gluten Free Cheesecake Bites
- Substitutions for No Bake Gluten Free Cheesecake Bites
- Variations for No Bake Gluten Free Cheesecake Bites
- Equipment I Use + Love
- How to Store No Bake Gluten Free Cheesecake Bites
- Frequently Asked Questions
- Top tip
- No Bake Gluten Free Cheesecake Bites
Why You'll Love this Recipe
This recipe for graham cracker cheesecake bites is SO EASY. If you don't already have all the ingredients on hand, you'll definitely be able to find them at your nearest grocery or convenience store. There's no need to bake this recipe either, so it will be ready fast!
Ingredients
This recipe using easy to find ingredients that are gluten-free.
- Graham Crackers: I use my homemade gluten-free graham crackers. You may also use storebought gluten-free or regular graham crackers. This is the cheesecake crust in this mini cheesecake recipe.
- Cream Cheese: I use Philadelphia cream cheese blocks (eight ounces cream cheese). I think the cream cheese blocks work the best. Make sure the cream cheese is softened by letting it sit at room temperature for 30 minutes before using.
- Vanilla Extract: I use this brand for vanilla extract.
- Apricot Jelly: I use Bonne Maman's apricot jelly, but any jelly or jam will work.
- Granulated Sugar: sweetens the cheesecake filling.
- Fresh Lemon Juice: used in the filling.
See recipe card for quantities.
How to Make No Bake Gluten Free Cheesecake Bites
Cream the room temperature cream cheese using an electric mixer in a large bowl or a stand mixer.
Pour in the granulated sugar, vanilla, and lemon juice. Mix on medium-high speed until the cream cheese mixture is creamy and lump-free. This will take about 5 minutes.
Fit a piping bag with a large tip and fill with the cream cheese filling.
Split the graham crackers in half and line them up on a baking sheet or plate. Pipe the cream cheese filling on top of each graham cracker and top with ½ teaspoon of apricot jelly.
Store in the fridge in an airtight container for up to three days.
Hint: a piping bag makes the filling look extra pretty on top of each graham cracker. You can find a great piping set HERE.
Substitutions for No Bake Gluten Free Cheesecake Bites
- Cream Cheese - you may use dairy-free cream cheese instead. This will work well, too.
Variations for No Bake Gluten Free Cheesecake Bites
- Cherry Pie - use cherry pie filling instead of apricot jelly to make cherry pie cheesecake bites.
- Nutty - add a sprinkling of almonds on top of the jelly for almond cheesecake bites.
- Strawberries - add fresh strawberries on top of the creamy cheesecake filling for fresh strawberry no-bake mini cheesecakes.
- Whipped Cream - whip some heavy whipping cream and add a dollop on top of the apricot jelly.
See my gluten-free graham cracker recipe HERE.
Equipment I Use + Love
- Electric mixer - love this one because it's cordless! It also comes in some really pretty colors. You may also use a paddle attachment if using a stand mixer.
- Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
- Wooden spatula - a non-toxic alternative to spatulas.
- Baking sheet - I like to line the graham crackers up on a baking sheet.
- Precut parchment paper - makes baking so much easier.
- Piping Bags + Tips - love using these to make the cheesecake filling look pretty on each graham cracker.
How to Store No Bake Gluten Free Cheesecake Bites
Store the no-bake gluten-free cheesecake bites in the fridge in an airtight container for up to three days. It can be helpful to store all components of the recipe (filling, jam, and graham crackers) separately until serving. Just assemble right before serving to avoid soggy graham crackers.
Frequently Asked Questions
I like to make my own using my gluten-free graham cracker recipe.
No baking required! This recipe comes together in minutes.
Cream cheese, graham crackers, vanilla extract, lemon juice, granulated sugar, vanilla extract, and apricot jelly.
Because it's not technically gluten-free. It doesn't list wheat as a contaminant on the label, but some of the ingredients could contain gluten.
This is a no sour cream cheesecake recipe. I don't love sour cream in cheesecake and I think the recipe is just as good without it!
Gluten-free graham crackers contain brown sugar, eggs, vanilla extract, honey, gluten-free flour, baking soda, and a few other ingredients. You can find the full recipe HERE.
There is no powdered sugar or heavy cream in this no-bake cheesecake recipe.
Top tip
Store all components of the recipe separately and assemble the no bake gluten free cheesecake bites right before serving.
No Bake Gluten Free Cheesecake Bites
Equipment
Ingredients
- 8 ounces plain cream cheese
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- ½ cup apricot jelly
- A pinch of salt
- 4 gluten-free graham crackers split in half
Instructions
- Cream the room temperature cream cheese using an electric mixer in a large bowl or a stand mixer.
- Pour in the granulated sugar, vanilla, and lemon juice. Mix on medium-high speed until the cream cheese mixture is creamy and lump-free. This will take about 5 minutes.
- Fit a piping bag with a large tip and fill with the cream cheese filling.
- Split the graham crackers in half and line them up on a baking sheet or plate. Pipe the cream cheese filling on top of each graham cracker and top with ½ teaspoon of apricot jelly.
- Store in the fridge in an airtight container for up to three days.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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