Gluten-Free Mini Cheesecakes

by Lyndall Kriedemann

Gluten-Free Mini Cheesecakes are the perfect dessert bite!

 

Ingredients

  • 1 ¼ cup homemade gluten-free graham cracker crumbs 
  • 2 tablespoons light brown sugar (,packed)
  • 5 tablespoons butter (,melted)
  • 500g cream cheese (,room temperature)
  • ½ cup sour cream (,room temperature)
  • 2 large eggs (,room temperature)
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon juice

Instructions

  • Preheat oven to 175°C. Line a 12-cup muffin pan with cupcake liners.
  • To make the crust: crush the Homemade graham crackers in a food processor or by placing the cookies in a plastic storage bag and crushing them with a rolling pin or your hands. Stir together the crumbs, brown sugar, and melted butter. Add about 1 ½ tablespoons of the mixture into the bottom of each muffin liner and press down to make a crust.
  • Beat the room temperature cream cheese with a mixer on low-medium for 1-2 minutes, until fluffy. Beat in room temperature sour cream, egg, sugar, vanilla, and lemon juice. To avoid lumps make sure your ingredients are room temperature. See tips in recipe notes on how to quickly bring ingredients to room temperature. 
  • Using a greased cookie scoop, evenly divide the cheesecake filling among crusts, filling the muffin liners to the top. Bake for 20 minutes, until they just begin to brown. When you bring the cheesecakes out of the oven they will be puffy, but sink once they cool. Cool completely and then cover and refrigerate for at least 3 hours to overnight. Allow to thaw for 2-3 minutes before removing from the muffin pan. Serve plain or with your favorite toppings. 

Notes

  • Use room-temperature ingredients to avoid lumps in the cheesecake batter.
  • You can quickly bring ingredients to room temperature by placing them in a bowl with warm water for 2-3 minutes.
  • Do not worry if you cheesecakes crack on top. 

 

Back to News