Description
These Gluten-Free Mini Cheesecakes are a delightful individual dessert perfect for any occasion. Featuring a crisp gluten-free graham cracker crust and a rich, creamy cream cheese filling, these cheesecakes are baked to perfection and topped optionally with fresh berries or fruit compote. Easy to make and perfectly portioned, they offer a delicious gluten-free, vegetarian treat that can be enjoyed fresh or frozen for later.
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
Topping (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, combine the gluten-free graham cracker crumbs, melted butter, and 2 tablespoons sugar until well mixed. Spoon about 1 tablespoon of this mixture into each muffin cup and press firmly to form even crusts. Bake the crusts for 5 minutes, then remove from oven and allow them to cool slightly.
- Make filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add 1/2 cup granulated sugar and mix well. Add eggs, one at a time, beating on low speed and scraping down the sides of the bowl as needed. Then mix in the sour cream and vanilla extract until the mixture is fully combined and smooth.
- Fill and bake: Spoon the cream cheese filling evenly over each prepared crust, filling the muffin cups nearly to the top. Place the muffin tin back into the oven and bake for 18–20 minutes, or until the centers are set but still slightly jiggly when you gently shake the pan.
- Cool and chill: After baking, remove the cheesecakes from the oven and let them cool in the pan for 30 minutes. Then transfer the pan to the refrigerator and chill the mini cheesecakes for at least 2 hours or until fully set.
- Serve: When ready to serve, carefully remove the paper liners from each cheesecake. Garnish with fresh berries or your favorite fruit compote if desired for an added burst of flavor and color.
Notes
- Use certified gluten-free graham crackers to ensure these cheesecakes are truly gluten-free.
- For a crust alternative, almond flour can be used instead of graham cracker crumbs.
- These mini cheesecakes freeze well; wrap each individually in plastic wrap and store in an airtight container for up to 2 months.
- Allow cheesecakes to fully chill before removing liners to prevent cracking or sticking.
