Gluten-Free Mini Cheesecakes Recipe
These Gluten-Free Mini Cheesecakes are delightful individual desserts featuring a buttery gluten-free graham cracker crust and a creamy, smooth filling. Perfectly portioned and baked in a muffin tin, they offer a rich and tangy flavor with a hint of vanilla and lemon. Ideal for those following a gluten-free diet, these cheesecakes are easy to make and perfect for gatherings or a special treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Crust
- 1 1/4 cups gluten-free graham cracker crumbs
- 2 tablespoons light brown sugar, packed
- 5 tablespoons unsalted butter, melted
For the Filling
- 16 ounces cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon juice
Instructions
- Prepare Baking Pan: Preheat your oven to 350°F (177°C) and line a standard 12-cup muffin tin with paper cupcake liners to ensure easy removal and clean baking.
- Form the Crust: In a bowl, combine the gluten-free graham cracker crumbs, light brown sugar, and melted unsalted butter. Stir thoroughly until the crumbs are uniformly moistened. Distribute approximately 1 1/2 tablespoons of this mixture into each muffin liner, pressing firmly to form an even and compact crust layer.
- Mix Cream Cheese Filling: Using an electric mixer set on low to medium speed, beat the room-temperature cream cheese for 1 to 2 minutes until it becomes fluffy. Gradually add the sour cream, eggs, granulated sugar, vanilla extract, and lemon juice. Continue mixing until the batter is smooth and all ingredients are fully incorporated.
- Portion and Bake: Grease a cookie scoop or use a spoon to evenly distribute the cheesecake filling into each muffin liner, filling them to the top. Bake in the preheated oven for 20 minutes, or until the tops are just starting to brown. The cheesecakes will be slightly puffed but will settle as they cool down.
- Cool and Refrigerate: Once baked, remove the mini cheesecakes from the oven and allow them to cool completely in the pan. After cooling, cover the pan and refrigerate the cheesecakes for at least 3 hours or overnight to let them firm up and chill thoroughly.
- Serve: Before serving, let the cheesecakes rest at room temperature for 2 to 3 minutes. Carefully remove them from the muffin tin and serve plain or topped with your choice of fresh fruit, sauces, or other preferred toppings.
Notes
- Ensure all dairy ingredients are at room temperature for a smoother batter and better texture.
- Press the crust firmly to prevent it from crumbling when serving.
- Do not overbake; the cheesecakes should be slightly jiggly in the center when removed from the oven.
- For added flavor, consider topping with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: gluten-free mini cheesecakes, gluten-free dessert, individual cheesecakes, easy cheesecake recipe, mini cheesecakes
