Gluten-Free Pretzel Goat Cheesecake Bites
Serves: 24 bites
Bite-size gluten free pretzel crusts filled with a no-bake vanilla bean goat cheesecake topped with sweet berries.
  • 2 cups gluten free pretzels
  • 3 tablespoons melted unsalted butter
  • 2 tablespoons sugar
  • 6 ounces softened cream cheese
  • 3 ounces softened goat cheese (chevre)
  • ⅓ cup sweetened condensed milk
  • 2 tablespoons heavy cream
  • 1 vanilla bean, split and scraped
  • fresh berries for garnish
  1. Preheat the oven to 350°F. Line a mini muffin tin with paper liners.
  2. Pulse the pretzels in a food processor until you have medium-fine, uniform crumbs. Pulse in the melted butter and sugar to blend. Spoon heaping teaspoons of the buttery pretzel crumbs into the lined mini muffin cups and press down and against the sides firmly. Bake for 10 minutes. Remove from the oven and cool on a rack.
  3. While the pretzel crusts cool, make the no-bake cheesecake filling. Beat the cream cheese and goat cheese together until creamy. Beat in the condensed milk, heavy cream, and vanilla, until smooth and creamy. Fill a piping bag fitted with a large decorative tip with the cheesecake mixture. Pipe the cheesecake filling into the cooled pretzel crusts and top with berries. Chill until firm before serving.
These can be made a day or so in advance and kept, covered, in the refrigerator until ready to serve.
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