Lemon Goat Cheese Cheesecake Bites (Gluten Free Optional)

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A must try new twist on cheesecake bites. These decadent desserts can also be make Gluten Free!

Submitted by Mott's
Published on June 19, 2020
Servings:
12
Yield:
12 servings
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Ingredients

Original recipe (1X) yields 12 servings

Cookie Crust:

  • 1 cup all-purpose flour

  • ¼ cup powdered sugar

  • ¼ cup granulated sugar

  • 8 tablespoons unsalted butter, at room temperature

  • 1 teaspoon vanilla extract

  • 1 lemon, zested

Filling:

  • 1 (8 ounce) package cream cheese, at room temperature

  • 1 (4 ounce) log goat cheese, at room temperature

  • ½ cup powdered sugar

  • 1 tablespoon all-purpose flour

  • 1 large egg

  • ½ cup Mott's® Natural Applesauce

  • 1 lemon, zested

  • 1 tablespoon fresh lemon juice

Directions

  1. Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.

  2. With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.

  3. Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.

  4. Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.

  5. With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.

  6. Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.

  7. Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

Tips

Cheesecake bites can be refrigerated for up to 3 days in an airtight container.

Gluten-Free version:

In the crust, replace the 1 cup all-purpose flour with 1/2 cup coconut flour, 1/4 cup gluten-free oat flour, and 1/4 cup almond flour.

In the filling, replace the 1 tablespoon all-purpose flour with 1 tablespoon coconut flour or oat flour.

Nutrition Facts (per serving)

267 Calories
18g Fat
23g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 267
% Daily Value *
Total Fat 18g 22%
Saturated Fat 11g 56%
Cholesterol 64mg 21%
Sodium 111mg 5%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 2%
Total Sugars 13g
Protein 5g 10%
Vitamin C 1mg 1%
Calcium 50mg 4%
Iron 1mg 6%
Potassium 60mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.