Description
These Gluten-Free Mini Cheesecakes are a delightful and easy-to-make dessert that perfectly combines a buttery gluten-free graham cracker crust with a smooth, creamy cheesecake filling. Baked to perfection and topped with fresh berries, whipped cream, or chocolate drizzle, these individual-sized treats are perfect for parties, special occasions, or simply indulging at home.
Ingredients
Scale
Crust
- 1 1/2 cups gluten-free graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 tablespoons sour cream
- Pinch of salt
Toppings
- Fresh berries
- Whipped cream
- Chocolate drizzle
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners to prevent sticking and for easy removal of cheesecakes.
- Make the Crust Mixture: In a mixing bowl, combine the gluten-free graham cracker crumbs, melted unsalted butter, and 2 tablespoons granulated sugar. Stir together until the crumbs are evenly coated with butter and sugar, forming a sandy mixture.
- Form the Crust Bases: Divide the crust mixture evenly among the muffin cups. Press firmly and evenly into the bottoms of each cup to create a solid base layer for the cheesecake.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until the mixture is smooth and creamy. This ensures a silky cheesecake texture.
- Add Remaining Ingredients: Incorporate the vanilla extract, eggs one at a time, sour cream, and a pinch of salt into the cream cheese mixture. Mix gently until just combined to avoid incorporating too much air.
- Fill Muffin Cups: Spoon the cheesecake batter over the prepared crusts, filling each muffin cup approximately three-quarters full to allow room for slight rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the centers appear set but still have a slight jiggle when you gently shake the pan.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool to room temperature in the muffin tin. Once cooled, transfer to the refrigerator and chill for at least 2 hours to set fully.
- Add Toppings and Serve: Before serving, garnish the mini cheesecakes with fresh berries, whipped cream, and a drizzle of chocolate for a delicious finishing touch.
Notes
- Use softened cream cheese for a smooth batter without lumps.
- Be careful not to overmix the batter to prevent cracks in the cheesecakes.
- The cheesecakes are best chilled for at least 2 hours but can be refrigerated overnight.
- You can substitute sour cream with Greek yogurt for a lighter texture.
- Ensure the gluten-free graham crackers are certified gluten-free to maintain the recipe’s gluten-free status.
- Use room temperature eggs to incorporate better into the batter.
- Store leftovers covered in the refrigerator for up to 4 days.
