Description
Indulge in these delightful Gluten-Free Mini Cheesecakes that are perfect for any occasion. Creamy and rich, these individual cheesecakes are a sweet treat for those with gluten sensitivities.
Ingredients
Scale
For the Crust:
- 1 cup gluten-free graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- Pinch of salt
Optional Toppings:
- Fresh berries
- Whipped cream
- Fruit compote
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press mixture into each muffin cup.
- Make the Filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla, sour cream, and salt. Mix until combined.
- Fill the Cups: Divide the filling over the crusts.
- Bake: Bake for 16–18 minutes until set. Let cool in the oven.
- Chill and Serve: Cool to room temperature, refrigerate for 2 hours, then add desired toppings before serving.
Notes
- You can use crushed gluten-free cookies or nuts for the crust.
- These mini cheesecakes freeze well for make-ahead desserts.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
