Gluten-Free Mini Cheesecakes Recipe

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These gluten-free mini cheesecakes are the perfect individual dessert—creamy, rich, and satisfying without the gluten! Whether you’re hosting a party, celebrating a holiday, or just craving something sweet, these little cheesecakes are a guaranteed crowd-pleaser. They come together easily and can be topped with fresh berries, fruit compote, or a drizzle of chocolate for an extra touch of indulgence.

Ingredients:

For the gluten-free crust:

  • 1 cup gluten-free graham cracker crumbs (or crushed gluten-free cookies)

  • 2 tbsp granulated sugar

  • 4 tbsp unsalted butter, melted

For the cheesecake filling:

  • 2 (8 oz) packages cream cheese, softened

  • 1/2 cup granulated sugar

  • 1 tsp vanilla extract

  • 2 large eggs

  • 1/4 cup sour cream

  • 1 tbsp cornstarch (optional, for extra stability)

Optional toppings:

  • Fresh berries

  • Fruit preserves

  • Whipped cream

  • Chocolate ganache

  • Instructions:

    1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

    2. Make the crust:

      • In a small bowl, mix gluten-free graham cracker crumbs, sugar, and melted butter until combined.

      • Divide evenly among the muffin liners (about 1 tablespoon per cup). Press down firmly using the bottom of a glass or spoon.

    3. Bake crusts for 5 minutes, then remove and let cool slightly.

    4. Make the filling:

      • In a large bowl, beat the softened cream cheese until smooth.

      • Add sugar, vanilla, and sour cream. Mix until creamy.

      • Beat in the eggs one at a time. If using, add cornstarch and mix until just combined.

    5. Fill the muffin cups:

      • Spoon the cheesecake filling evenly over each crust (fill about ¾ full).

    6. Bake for 15–18 minutes, or until centers are just set. Do not overbake.

    7. Cool in the pan for 10 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 2 hours or until fully set.

    8. Top and serve:

      • Add your favorite toppings before serving!

      • Tips:

        • Use room temperature ingredients for the smoothest texture.

        • Store in the fridge for up to 5 days or freeze (without toppings) for up to 1 month.

        • Make a nut-based crust if avoiding grains entirely.

        Would you like a version with a chocolate crust or a dairy-free filling too?

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