Resembling mini pies, these gluten-free tassies require little effort, but yield big results. As a bite-sized portable version of a gluten-free cherry cheesecake, they’re a pretty dessert option for entertaining and holiday get-togethers. Better yet, you won’t feel guilty for eating one (or two)!
Gluten-Free Cherry Tassies Recipe
If you’re looking for that perfect little gluten-free something to serve at your next party or to add to your holiday baking list, this is it! If there’s one thing I hate at the holidays, it’s feeling left out of being able to indulge in all those delicious holiday bakes. Not anymore!
Baked in a mini muffin pan, these sweet little cups have a cream cheese and Graham-style crumb crust around a cherry filling that gives them all the same flavours of a cherry cheesecake. Even the gluten eaters in our house can’t get enough of these!
Let me just say, if you’re worried about the fuss of making the pastry cups, don’t be! It’s pretty straightforward and quick, and certainly well worth any effort. I found the easiest way was to form all the dough balls at once, placing each in the mini muffin cups as you go, and then pressing them all out at once. My 14-year-old daughter helped out and neither of us had trouble with it at all. The hard part comes when you take them out of the oven and have to wait patiently for them to cool before adding the glaze and eating them!
Cherry Tassies (Gluten-Free)
Ingredients
- 1/2 cup butter, softened
- 4 oz cream cheese, softened
- 3/4 cup flour, gluten-free *I used Bob's Red Mill 1 to 1 Flour
- 1/4 cup graham crumbs, gluten-free *I used Kinnikinnick Graham Style Cracker Crumbs
- 1/4 tsp salt
- Cherry Pie Filling *You can use a gluten-free grocery store brand or your own homemade
Glaze
- 1 cup icing sugar
- 1 tbsp milk
- 1/2 tsp vanilla
Instructions
- In a large bowl, cream together butter and cream cheese.
- In a second bowl, combine flour, graham crumbs, and salt.
- Add flour mixture to butter and cream cheese. Blend until combined. Place dough in refrigerator for 1 hour, or until chilled through.
- Preheat oven to 325 degrees Fahrenheit. Grease mini muffin pans.
- Using a small scoop or spoon, form 1-inch balls with dough and place in muffin cups.
- Using your fingers, gently press dough balls to form cups.
- Using a teaspoon, add cherry filling to each cup, being careful to not overfill.
- Bake for 25 minutes or until golden. Remove from oven and let cool for 5 minutes. Use an offset spatula or sharp knife to carefully remove the tassies to a cooling rack.
- Once cooled, combine glaze ingredients and drizzle over tassies.
- Store in an airtight container in the fridge.
Pingback: Pistachio and Gingersnap Holiday Fudge (Gluten-Free) - Chef at Heart
Pingback: Mincemeat Thumbprint Cookies (Gluten-Free) - Chef at Heart