Lemon Goat Cheese Cheesecake Bites (Gluten Free Opt

Name: Lemon Goat Cheese Cheesecake Bites (Gluten Free Optional)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie Crust:; 1 cup all-purpose flour; 1/4 cup powdered sugar; 1/4 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; 1/2 cup powdered sugar; 1 tablespoon all-purpose flour; 1 large egg; 1/2 cup Mott's(R) Natural Applesauce; 1 lemon, zested; 1 tablespoon fresh lemon juice

Servings: persons

Cookie Crust:
1 cup all-purpose flour
1/4 cup powdered sugar
1/4 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
1/2 cup powdered sugar
1 tablespoon all-purpose flour
1 large egg
1/2 cup Mott's(R) Natural Applesauce
1 lemon, zested
1 tablespoon fresh lemon juice

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.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cookie Crust:, 1 cup all-purpose flour, 1/4 cup powdered sugar, 1/4 cup granulated sugar, and more.

Yes, Lemon Goat Cheese Cheesecake Bites (Gluten Free Optional) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Goat Cheese Cheesecake Bites (Gluten Free Optional)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions