Gluten-Free Mini Cheesecakes
Delicious gluten-free mini cheesecakes that are creamy, easy to make, and perfect for any occasion.
Ingredients
Crust Ingredients
- 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
Filling Ingredients
- 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 the gluten-free graham cracker crumbs and light brown sugar. Mix until well blended.
- Pour the melted butter into the crumb mixture. Mix until the crumbs are well coated and have a slightly wet texture.
- Line a muffin tin with cupcake liners.
- Divide the crumb mixture evenly among the cupcake liners, pressing down firmly to form a solid crust.
- In a separate mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth.
- Add the sour cream, granulated sugar, vanilla extract, lemon juice, and eggs to the cream cheese. Beat until well combined.
- Pour the cream cheese mixture over the crusts in the muffin tin, filling each liner almost to the top.
Baking
- Bake in the preheated oven for approximately 18 to 20 minutes, or until the edges are set and the centers are slightly jiggly.
Cooling
- Once done, remove from the oven and let the cheesecakes cool in the muffin tin for about 10 minutes.
- Transfer the cheesecakes to a wire rack to cool completely.
- Chill the mini cheesecakes in the refrigerator for at least 2 hours before serving.
Notes
Ensure all ingredients are at room temperature for the best mixing results. Store leftovers in an airtight container.