Gluten-Free No Bake Tam Tams Cheesecake Bites
Individual frozen cheesecake bites featuring a unique crust made from crushed Tam Tams crackers instead of traditional graham crackers. The creamy no-bake filling combines cream cheese and sour cream with vanilla and lemon, while a homemade raspberry sauce adds bright, fruity contrast. Perfect for entertaining or special occasions when you want an impressive dessert without turning on the oven. The Tam Tams crust provides a subtle savory note that balances the sweet filling beautifully.
Ingredients
- 1 ½ cups Manischewitz Original Tam Tams, packed downgraham crackers1:1gluten-freekosher
similar texture
- 5 tablespoons unsalted butter, melted and cooled
- 2 tablespoons granulated sugar
- 12 ounces cream cheese, softened
- ½ cup sour cream
- 1 ½ teaspoons Gefen Vanilla
- ⅓ cup granulated sugar
- 1 pinch kosher salt
- 1 ½ teaspoons Heaven & Earth Lemon Juice
- 1 cup frozen raspberries
- ¼ cup water, plus 1 tablespoon
- ¼ cup sugar
- 1 tablespoon Gefen Cornstarch
Instructions
- 1
Process Tam Tams, butter and sugar in food processor until very fine and well combined
- 2
Spray mini muffin tin with non-stick spray
- 3
Place heaping teaspoon of crust into each muffin spot and press down with finger
- 4
Freeze for 30 minutes until set
- 5
Beat cream cheese, sour cream, vanilla, sugar, salt and lemon juice until stiff peaks form, about 5 minutes
- 6
Scoop filling evenly into frozen crusts and smooth tops
- 7
Freeze for 2 hours until set
- 8
Combine raspberries, water and sugar in small saucepan and bring to boil
- 9
Lower to simmer for 5 minutes until raspberries cook down
- 10
Strain seeds through mesh strainer and return sauce to cleaned saucepan
- 11
Whisk cornstarch with remaining water and add to raspberry sauce
- 12
Simmer until thick enough to coat back of spoon and let cool
- 13
Remove cheesecakes from freezer and let sit at room temperature for 1-2 minutes
- 14
Top with dollop of raspberry sauce and serve immediately
Tips
Use room temperature cream cheese for smoother mixing and better texture in the filling.
If raspberry sauce becomes too thick while cooling, whisk in additional water one teaspoon at a time.
Let cheesecake bites sit at room temperature briefly before serving to prevent them from being too frozen to bite.
Good to Know
Store in freezer until ready to serve
Can be made up to 3 days ahead and stored in freezer
Serve immediately after topping with raspberry sauce
Common Mistakes
Don't skip freezing the crust to avoid soggy bottoms
Beat filling until stiff peaks form to prevent runny texture
Strain raspberry sauce to avoid seeds in final product
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular crackers instead of Tam Tams?
Yes, graham crackers or vanilla wafers work well as substitutes, though you'll lose the unique savory-sweet flavor combination that Tam Tams provide.
How long do these keep in the freezer?
These cheesecake bites will keep well in the freezer for up to one month when stored in an airtight container.
Can I make these dairy-free?
Absolutely! Use dairy-free cream cheese, sour cream, and coconut oil instead of butter. The texture may be slightly different but still delicious.