Description
Deliciously creamy gluten-free mini cheesecakes with a buttery crust, perfect for any occasion! These individually portioned treats are customizable with your favorite toppings, making them a versatile, crowd-pleasing dessert. Easy to prepare and gluten-free, they’re ideal for entertaining or satisfying your sweet tooth.
Ingredients
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
Instructions
- Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- In a mixing bowl, combine gluten-free graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Divide the crust mixture among the muffin cups, pressing it firmly to form the base. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, eggs (one at a time), sour cream, and salt. Mix until just combined. Avoid overmixing.
- Spoon cheesecake batter over prepared crusts, filling each cup about 3/4 full.
- Bake for 18-20 minutes, until centers are set but slightly jiggly.
- Cool cheesecakes to room temperature in the pan, then chill in the refrigerator for 2+ hours.
- Before serving, top with your favorite toppings like fresh berries, whipped cream, or chocolate drizzle.
Notes
For a firmer crust, pre-bake the crust for 5 minutes before adding the filling.
Experiment with variations like citrus zest, cocoa powder, or salted caramel for different flavor profiles.
These mini cheesecakes can be made ahead and stored for convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 210 kcal
