Description
Indulge in these delightful Gluten-Free Mini Cheesecakes, perfect for any occasion. Creamy and rich, these bite-sized treats are sure to impress with their buttery graham cracker crust and velvety smooth cream cheese filling. Top them with your favorite fruits or preserves for a burst of flavor.
Ingredients
Scale
For the Crust:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For Topping:
- Fresh fruit or fruit preserves
Instructions
- Preheat and Prepare: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Make the Crust: In a small bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into muffin cups to form crusts.
- Prepare the Filling: In a large bowl, beat cream cheese until smooth. Add 2/3 cup sugar and mix until fluffy. Beat in eggs one at a time, then add vanilla extract and sour cream, mixing until combined.
- Fill and Bake: Spoon filling over crusts, filling each about 3/4 full. Bake for 18–20 minutes until set.
- Cool and Serve: Cool in the pan, then refrigerate for at least 2 hours. Top with fruit or whipped cream before serving.
Notes
- For a twist, use gluten-free chocolate cookie crumbs for the crust.
- Cheesecakes can be stored in the fridge for up to 4 days or frozen for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
