These cheesecake squares are a cinch to make and taste just as yummy as a cheesecake. There’s little effort involved and little baking time. You can serve them on a dessert bar easily, or dress them up by adding decoration or topping to them. People can just pick them up with their hands, or you can serve on a plate with a fork.
However you serve them, you can make them and just a few hours later you have cheesecake in bites! They only need to cool and about 4 hours to chill, versus a cheesecake which needs to chill overnight. Of course, you can always chill them longer. Certainly you can as well chill them overnight if you want to make them in advance.
How to serve the Cheesecake Squares
The last time I made these, I used some in my Creamy Lemon Panna Cotta (Gluten Free) parfaits. It was pretty near to perfect! The cheesecake with the light lemon was so yummy!
They also make a perfect summer dessert. You can add to the top of each: lemon curd, berries, chocolate, caramel, candies, or nuts to the top. Or set out all the ingredients as you would a Sundae Bar. Whipped cream would be a delicious topping also!
Enjoy these Simple Gluten free Cheesecake Squares the evening you made them or cover and refrigerate for up to two days for best taste and texture.
Simple Gluten Free Cheesecake Squares
Equipment
- 1 Stand Mixer or Hand Mixer
- 1 8" square pan
- parchment paper
Ingredients
Graham Cracker Crust
- 1¼ cups Pamela's Gluten Free Graham Crackers, finely crushed or ground
- ¼ cup butter, melted
- 4 tbsp sugar
Cheesecake Filling
- 8 oz. cream cheese, room temperature whole fat
- 4 tbsp sugar
- 2 large eggs
- ¼ cup plus 1 tbsp sour cream
- 1½ teaspoons Molina Vanilla, gf or other gf vanilla
- 2 teaspoons brown rice flour, gf
Instructions
Graham Cracker Crust
- Preheat the oven to 350℉. Line the pan with parchment paper.
- In a small bowl, stir together the graham cracker crumbs, melted butter and sugar. Press into the pan evenly and bake for 10-11 minutes. Remove from the oven.
Cheesecake Squares
- Break the cream cheese up and add to the mixing bowl. Beat with the sugar. Add the eggs, one at a time, beat on medium speed until smooth. Scrape down the bowl often.
- To the sour cream, add the vanilla and flour. Stir until smooth. Blend into the cheese mixture, beating on medium low speed until combined. Pour over the baked crust, spreading evenly to the corners.
- Bake for 18-22 minutes or until starting to brown very slightly on the edges. The inside will still be a little soft but the top will be set. Remove to a rack to cool completely.
- Score into 9 larger or 16 smaller squares with a sharp knife. Then cut all the way through. Chill in the refrigerator for 3-4 hours before serving. Decorate the squares with lemon curd or drizzle chocolate and add berries to the top.
