Get ready for the easiest cheesecake recipe! These delicious cheesecake bar bites will be ready in just 4 hours, since they chill much quicker that a whole cheesecake.
Servings 162" squares or 9 3" squares
Prep Time 20 minutesmins
Cook Time 28 minutesmins
Equipment
1 Stand Mixer or Hand Mixer
1 8" square pan
parchment paper
Ingredients
Graham Cracker Crust
1¼cupsPamela's Gluten Free Graham Crackers, finely crushed or ground
¼cupbutter, melted
4tbspsugar
Cheesecake Filling
8oz. cream cheese, room temperaturewhole fat
4tbspsugar
2largeeggs
¼cupplus 1 tbsp sour cream
1½teaspoonsMolina Vanilla, gfor other gf vanilla
2teaspoonsbrown 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.
Notes
Note: for a softer creamier cheesecake square, bake on the lower side of suggested baking time. If you want a slightly firmer cheesecake square, bake closer to the 22 minutes.