GLUTEN FREE Mini Strawberry Cheesecake

Here’s a delicious recipe for Gluten-Free Mini Strawberry Cheesecakes—creamy, fruity, and perfect for any occasion!

🍓 Gluten-Free Mini Strawberry Cheesecakes

✅ Ingredients:

For the Crust:

• 1 cup gluten-free graham cracker crumbs (or almond flour)

• 2 tbsp coconut sugar (or brown sugar)

• 4 tbsp melted butter

For the Cheesecake Filling:

• 8 oz (226g) cream cheese, softened

• 1/4 cup sour cream or Greek yogurt

• 1/3 cup granulated sugar

• 1 tsp vanilla extract

• 1 large egg

For the Strawberry Topping:

• 1 cup fresh strawberries, chopped

• 1 tbsp sugar or honey

• 1 tsp lemon juice

🧁 Instructions:

1. Prep the Crust:

   • Preheat oven to 325°F (160°C).

   • Line a muffin tin with 9–12 paper liners.

   • In a bowl, mix graham crumbs, sugar, and melted butter.

   • Press about 1 tbsp of crust mixture into each muffin cup.

   • Bake for 5–6 minutes. Let cool while you make the filling.

2. Make the Filling:

   • In a medium bowl, beat cream cheese until smooth.

   • Add sugar, sour cream, and vanilla. Mix well.

   • Add egg and mix until just combined (do not overmix).

   • Spoon batter evenly over the crusts.

3. Bake:

   • Bake at 325°F for 16–18 minutes, until centers are just set.

   • Let cool completely, then refrigerate at least 2 hours.

4. Strawberry Topping:

   • In a saucepan, combine strawberries, sugar, and lemon juice.

   • Simmer on low for 5–7 minutes, stirring until thickened.

   • Cool completely before spooning over chilled cheesecakes.

💡 Tips:

• For an almond flour crust, replace graham crumbs with 1 cup almond flour + 1 tbsp sugar + 3 tbsp melted butter.

• Top with whipped cream or a strawberry slice for an extra touch!