Gluten-Free Mini Cheesecakes
These gluten-free mini cheesecakes are a perfect blend of rich creaminess and a hint of sweetness, easy to make and ideal for various occasions.
Ingredients
For the crust
- 1.25 cups gluten-free graham cracker crumbs adds structure and crunch
- 2 tablespoons light brown sugar enhances sweetness and flavor
- 5 tablespoons butter, melted provides moisture and richness
For the filling
- 16 oz cream cheese, room temperature gives creamy texture
- 0.5 cups sour cream, room temperature adds tanginess and creaminess
- 2 large eggs, room temperature binds ingredients for structure
- 0.5 cups granulated sugar sweetens and balances flavors
- 2 teaspoons pure vanilla extract imparts fragrance and depth
- 1 teaspoon lemon juice adds brightness and balances richness
Instructions
Preparation
- Preheat your oven to 325°F.
- In a mixing bowl, combine gluten-free graham cracker crumbs with light brown sugar. Mix well until evenly blended.
- Pour in melted butter into the crumb mixture and stir until all crumbs are coated.
- Press the crumb mixture into the bottom of a muffin pan to create a firm layer.
- Bake the crust in the preheated oven for about 8-10 minutes or until slightly golden.
Filling
- In a separate bowl, beat together cream cheese and granulated sugar until smooth.
- Add in sour cream, eggs, vanilla extract, and lemon juice. Mix well until fully combined.
- Pour the filling evenly over the baked crust in the muffin pan.
- Return to the oven and bake for another 18-20 minutes.
- Remove from the oven and allow to cool at room temperature before chilling in the refrigerator.
Notes
For best results, ensure all ingredients are at room temperature. Avoid overmixing the cream cheese to prevent cracks. Store in an airtight container in the refrigerator.