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.
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.
Notes
You can freeze the tassies if desired, after baking.