Gluten-Free Mini Cheesecakes

Gluten-Free Mini Cheesecakes a deliciously creamy mini cheesecakes with a gluten-free crust, perfect for parties or a delightful treat anytime! These bite-sized desserts are a crowd-pleaser, offering a smooth, tangy filling paired with a buttery, crumbly crust. They’re incredibly easy to make and customizable with your favorite toppings.

Why You’ll Love This Recipe

It’s gluten-free, making it perfect for those with dietary restrictions.

These cheesecakes are individually portioned, which means no slicing or serving mess.

The recipe is versatile—top them with berries, chocolate, or whipped cream to match your mood or the occasion.

They’re easy to make with simple ingredients you likely already have in your pantry.

Perfect for entertaining, meal prepping, or simply satisfying your sweet tooth!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 1/2 cups gluten-free graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the 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

Optional Toppings:

Fresh berries

Whipped cream

Chocolate drizzle

Directions

Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.

In a mixing bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated.

Divide the crust mixture evenly among the muffin cups, pressing it firmly to form the base. Set aside.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the vanilla extract, eggs (one at a time), sour cream, and salt. Mix until just combined, being careful not to overmix.

Spoon the cheesecake batter evenly over the prepared crusts, filling each cup about 3/4 full.

Bake for 18-20 minutes, or until the centers are set but still slightly jiggly.

Remove from the oven and let the cheesecakes cool to room temperature in the pan.

Chill in the refrigerator for at least 2 hours, or until fully set.

Before serving, top with fresh berries, whipped cream, or a drizzle of chocolate.

Servings and Timing

Servings: 12 mini cheesecakes

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 2 hours 35 minutes

Variations

Chocolate Lovers: Mix in 1/4 cup cocoa powder into the cheesecake batter and top with a chocolate ganache.

Citrus Twist: Add the zest of one lemon or lime to the batter for a bright, zesty flavor.

Nutty Crust: Replace gluten-free graham crackers with crushed gluten-free nuts for a nutty, crunchy base.

Caramel Delight: Drizzle with salted caramel sauce and sprinkle with sea salt before serving.

Seasonal Toppings: Use fresh seasonal fruits like peaches or pomegranate seeds for a festive touch.

Storage/Reheating

Refrigerator: Store leftover cheesecakes in an airtight container in the fridge for up to 5 days.

Freezer: Freeze the cheesecakes without toppings for up to 3 months. Wrap each cheesecake tightly in plastic wrap and store in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Reheating: These are best served chilled, so reheating isn’t necessary.

Related Recipes:

• Mini Strawberry Cheesecakes
• Mini Pumpkin Cheesecakes
• Mini Caramel Apple Cheesecakes

FAQs

How do I know when the cheesecakes are done?

The centers should be set but still slightly jiggly. They will firm up as they cool and chill.

Can I use regular graham crackers if I’m not gluten-free?

Yes, you can substitute regular graham cracker crumbs for the crust if gluten-free isn’t necessary.

Can I make these ahead of time?

Absolutely! These mini cheesecakes can be made a day or two in advance and stored in the refrigerator until ready to serve.

What’s the best way to remove the cheesecakes from the muffin tin?

Allow them to chill completely, then gently lift them out using the edges of the paper liners.

Can I use a different kind of sweetener?

Yes, you can use alternatives like coconut sugar or a sugar substitute, though it may slightly alter the flavor and texture.

Conclusion

Gluten-Free Mini Cheesecakes are the perfect dessert for any occasion. Their creamy filling and buttery crust create an irresistible treat that’s easy to customize and enjoy. Whether you’re hosting a party, celebrating a special event, or indulging in a sweet craving, these cheesecakes are sure to impress. Give them a try—I think you’ll love how simple and delicious they are.

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