Gluten-Free Mini Cheesecakes
These gluten-free mini cheesecakes are creamy, easy to make, and perfect for any occasion, offering bite-sized comfort that satisfies sweet cravings.
Ingredients
For the crust
- 1 1/4 cup gluten-free graham cracker crumbs provides the crust with texture
- 2 tbsp light brown sugar, packed adds sweetness and moisture
- 5 tbsp butter, melted binds the crust ingredients and adds richness
For the filling
- 16 oz cream cheese, room temperature creates a creamy filling
- 1/2 cup sour cream, room temperature adds tanginess and moisture
- 2 large eggs, room temperature gives structure and stability
- 1/2 cup granulated sugar sweetens the filling
- 2 tsp pure vanilla extract enhances the overall flavor
- 1 tsp lemon juice adds brightness and balances richness
Instructions
Preparation
- Preheat your oven to 325°F.
- In a bowl, combine the gluten-free graham cracker crumbs and brown sugar. Stir until well mixed.
- Pour in the melted butter and mix until the crumbs are evenly coated.
- Spoon the crumb mixture into a muffin tin, pressing it firmly into the bottom of each cup.
- Bake the crusts in the preheated oven for about 10 minutes.
Filling Preparation
- While the crusts bake, beat together the cream cheese and granulated sugar until smooth and creamy.
- Add in the sour cream, eggs, vanilla extract, and lemon juice. Mix until well incorporated and smooth.
Baking
- Once the crusts have cooled slightly, carefully fill each cup with the cream cheese mixture.
- Bake the cheesecakes for around 20 to 25 minutes.
- After baking, allow the mini cheesecakes to cool in the pan for about 10 minutes.
- Remove the cheesecakes from the muffin tin and place them in the refrigerator to chill completely for at least 2 hours.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Let the cheesecakes cool gradually to reduce the chance of cracking. Consider topping them with fresh fruit or a drizzle of chocolate.