Gluten Free Cheesecake Bites – Creamy cheesecake filling made with coconut sugar and a decadent chocolate crust!

gluten free cheesecake bites

I use to be so disgusted by cheesecake. Not because I had ever tried it, but because the idea of it seemed gross and that was all it took for me to decide I didn’t like something. Growing up cherry cheesecake was my older brother’s absolute favorite. My mom would make him a homemade one at his request for every birthday and I would sulk because I didn’t “get” dessert with the family (now I have a daughter JUST like me).

In high school I went to The Cheesecake Factory for the first time with my boyfriend (now husband) and his family and I didn’t want to seem weird, so I ordered a slice, tried it and it turned out I loved it (funny how that works).

gluten free cheesecake bites

Cheesecake in general works if you have a grain or gluten allergy/intolerance, the crust is what is the problem. I’ve tried so many different crusts over the last 2 years and some have been great and some have been gross, but this chocolate graham(less) cracker crust is perfection! It pairs so well with the cheesecake filling and you won’t even know you’re eating a food allergy friendly version.

gluten free cheesecake bites

Give it a try and let me know what you think!

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Gluten Free Cheesecake Bites


  • 1 1/4 cups almond flour
  • 1/2 cup tapioca starch/flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup cocoa powder
  • 2 tbsp pure honey
  • 2 tbsp milk
  • 1/4 cup butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup coconut sugar
  • 1/2 tsp pure vanilla extract
  • 2 eggs


  • For the crust:
    Whisk almond flour, tapioca starch/flour, baking soda, salt & cocoa powder together. Stir in honey and milk with a wooden spoon. Add melted butter and stir until well combined. Press mixture into bottom and up sides of a well greased 8x8 baking dish. Bake crust at 350 degrees for 15 minutes.
    For the filling:
    Blend cream cheese and coconut sugar together. Add in vanilla and eggs and blend till well combined. Pour filling into pre-baked crust. Continue baking at 350 degrees for 40 more minutes. 
    Cool cheesecake completely and refrigerate overnight or for at least 3 hours. Cut into bite sized squares before serving.
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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