Cherry Tassies (Gluten-Free)
These easy to prepare cherry cheesecake cups boast a buttery Graham-style crumb crust that are the perfect bite-sized indulgence to serve at a party or during the holiday season.
cream cheese, softened
*I used Bob's Red Mill 1 to 1 Flour
graham crumbs, gluten-free
*I used Kinnikinnick Graham Style Cracker Crumbs
Cherry Pie Filling
*You can use a gluten-free grocery store brand or your own homemade
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.
You can freeze the tassies if desired, after baking.
Cheesecake, Christmas, Cookies, Holiday, Pies