Description
These Gluten-Free Mini Cheesecakes are a delightful and easy-to-make bite-size dessert perfect for any occasion. Featuring a crisp gluten-free graham cracker crust and a creamy, smooth filling, they are a satisfying treat that caters to gluten-free and vegetarian diets. Topped with fresh fruit, preserves, chocolate drizzle, or whipped cream, these mini cheesecakes offer a deliciously customizable finish.
Ingredients
Scale
Crust:
- 1 cup gluten-free graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon gluten-free all-purpose flour (optional, for stability)
Topping (optional):
- Fresh fruit
- Fruit preserves
- Chocolate drizzle
- Whipped cream
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine gluten-free graham cracker crumbs, melted butter, and sugar. Mix until all ingredients are well incorporated. Spoon about 1 tablespoon of the mixture into each muffin liner and press firmly down to form an even crust. Bake the crusts for 5 minutes, then remove from oven and set aside to cool slightly.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring there are no lumps. Add the eggs one at a time, blending thoroughly after each addition to maintain a smooth texture. Stir in the sour cream and vanilla extract until just combined. If using, gently fold in the gluten-free flour to help with stability without overmixing.
- Assemble and Bake: Evenly divide the cream cheese filling over each pre-baked crust in the muffin tin. Place back in the oven and bake for 18 to 20 minutes, or until the centers appear set but still slightly jiggly when you gently shake the pan. Once baked, turn off the oven and crack the door open. Let the mini cheesecakes cool in the oven for 10 minutes to prevent cracking.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate the cheesecakes for at least 2 hours to firm up and enhance flavor.
- Add Toppings and Serve: Just before serving, adorn each mini cheesecake with your choice of fresh fruit, fruit preserves, chocolate drizzle, or a dollop of whipped cream for added flavor and presentation.
Notes
- You can substitute the gluten-free graham cracker crust with crushed gluten-free cookies such as gingersnaps or vanilla wafers for a different flavor and texture.
- Mini cheesecakes can be prepared up to 2 days in advance and stored covered in the refrigerator to maintain freshness.
- Ensure cream cheese is softened to room temperature for a smoother filling and easier mixing.
- If you prefer a firmer filling, including the gluten-free flour is recommended but optional.
- To avoid cracking, avoid overbaking and allow the cheesecakes to cool gradually with the oven door ajar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 13g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
