Description
Indulge in these delicious Gluten-Free Mini Cheesecakes that are perfect for any occasion. Creamy, perfectly sweet, and easy to make, these individual cheesecake bites will impress your guests and satisfy your sweet tooth.
Ingredients
Scale
For the Crust:
- 1 cup gluten-free graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon granulated sugar
For the Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat Oven: Preheat oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper liners.
- Prepare Crust: In a small bowl, mix the gluten-free graham cracker crumbs, melted butter, and sugar. Press mixture into each muffin cup to form the crust.
- Make Filling: In a large bowl, beat cream cheese until smooth. Add sugar, eggs, sour cream, vanilla extract, and salt. Mix until combined.
- Fill Muffin Cups: Spoon filling evenly over crusts, filling each cup nearly to the top.
- Bake: Bake for 18–20 minutes until set. Let cool in the oven, then refrigerate for at least 2 hours.
Notes
- Top with fresh berries, fruit compote, or whipped cream before serving.
- Can be made a day ahead and stored covered in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 13g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
