Description
These Gluten-Free Mini Cheesecakes are creamy, rich, and perfectly portioned for individual servings. Made with a gluten-free graham cracker crust and a smooth cream cheese filling, they are baked to perfection and topped with fresh berries, whipped cream, and a chocolate drizzle for an irresistible dessert that suits gluten-sensitive diets.
Ingredients
Scale
Crust
- 1 1/2 cups gluten-free graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
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
Toppings
- Fresh berries
- Whipped cream
- Chocolate drizzle
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners to ensure easy removal of the mini cheesecakes after baking.
- Make the Crust Mixture: In a mixing bowl, combine the gluten-free graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until all crumbs are evenly coated with butter and sugar, forming a moist mixture.
- Form the Crust Bases: Divide the crust mixture among the muffin cups, pressing firmly on the bottom to create an even and compact crust layer. Set the muffin tin aside.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until the texture is creamy and smooth, free of lumps.
- Add Flavorings and Eggs: Stir in the vanilla extract. Add eggs one at a time, mixing gently after each addition to prevent overmixing. Then incorporate the sour cream and a pinch of salt, blending until combined but not overly mixed to maintain a creamy texture.
- Fill the Muffin Cups: Spoon the cheesecake batter evenly over the prepared crust in each muffin cup, filling about three-quarters full to allow room for rising.
- Bake the Mini Cheesecakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The centers should be set but retain a slight jiggle when gently shaken.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool to room temperature in the pan. Once cooled, refrigerate them for at least 2 hours to fully set and enhance flavor.
- Add Toppings and Serve: Before serving, garnish each mini cheesecake with fresh berries, a dollop of whipped cream, and a drizzle of chocolate to add vibrant color and complementary flavors.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother filling.
- Do not overmix the batter to prevent excess air bubbles that can cause cracking.
- Chilling the cheesecakes is essential for the best texture and flavor.
- Gluten-free graham crackers are necessary to keep the recipe gluten-free, check labels carefully.
- Customize toppings based on preference; nuts or caramel sauce can also be great options.
