Description
Delight in these Gluten-Free Mini Cheesecakes, perfect individual-sized desserts combining a crunchy gluten-free crust with a creamy, smooth cheesecake filling. Easy to make and perfect for a sweet treat that fits gluten-free and vegetarian diets.
Ingredients
Scale
Crust
- 1 cup gluten-free graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Garnish (optional)
- Fresh berries or fruit topping
Instructions
- Prepare Crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a small bowl, mix gluten-free graham cracker crumbs, melted butter, and 2 tablespoons sugar until well combined. Spoon about 1 tablespoon of the mixture into each muffin cup and press firmly to form the crust. Bake for 5 minutes, then remove and let cool slightly.
- Make Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add 1/2 cup granulated sugar and mix until well combined. Add eggs one at a time, beating on low speed and scraping the bowl as needed. Mix in sour cream and vanilla extract until the mixture is smooth.
- Assemble and Bake: Spoon the filling evenly over the crusts in the muffin tin, filling each nearly to the top. Bake for 18–20 minutes or until the centers are set and slightly jiggly. Remove from oven and allow to cool in the pan for 30 minutes.
- Chill: Transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours or until fully set.
- Serve: Before serving, remove the paper liners and garnish with fresh berries or your preferred fruit compote if desired.
Notes
- Use certified gluten-free graham crackers or substitute with almond flour for a different crust texture.
- These mini cheesecakes freeze well; wrap individually and store in the freezer for up to 2 months.
