Gluten-Free Mini Cheesecakes Recipe
Indulge in these delightful Gluten-Free Mini Cheesecakes that are perfect for individual servings. Creamy and rich, these mini treats are easy to make and customizable with your favorite toppings. A gluten-free graham cracker crust pairs perfectly with the luscious cheesecake filling, making them a crowd-pleaser for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 38 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Cheesecake Crust:
- 1 cup gluten-free graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Pinch of salt
Optional Toppings:
- Fresh fruit
- Fruit compote
- Whipped cream
Instructions
- Prepare Cheesecake Crust: Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press mixture into each liner.
- Prepare Cheesecake Filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla, sour cream, and salt. Mix until smooth.
- Assemble: Divide filling among crusts. Bake for 16–18 minutes. Cool in the oven, then chill in the refrigerator for 2 hours.
- Serve: Add desired toppings before serving.
Notes
- You can use almond flour for a grain-free crust.
- Cheesecakes freeze well; thaw in the fridge before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
