Description
Delight in these gluten-free mini cheesecakes featuring a crisp gluten-free graham cracker crust and a creamy, smooth cheese filling. Perfectly portioned, these bite-sized desserts are baked to a delicate set and chilled to achieve the ideal texture. They’re garnished with fresh berries, whipped cream, and a touch of chocolate drizzle for an elegant finish, making them a perfect treat for any occasion, especially for those with gluten sensitivities.
Ingredients
Scale
Crust
- 1 1/2 cups gluten-free graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake 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 and Prepare: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease serving.
- Make the Crust: In a mixing bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the crumbs are evenly coated with butter and sugar.
- Form Crust Bases: Divide this crust mixture evenly among the muffin cups. Press the crumbs firmly down into the bottom of each cup to create a compact base. Set aside while preparing the filling.
- Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese together with 1/2 cup of granulated sugar until the mixture is smooth and creamy without lumps.
- Add Flavor and Eggs: Mix in the vanilla extract, then add eggs one at a time, blending gently after each addition. Stir in the sour cream and a pinch of salt, mixing until just combined to avoid overworking the batter which can cause cracks.
- Assemble Mini Cheesecakes: Spoon the cheesecake batter over the crusts in each muffin cup, filling them about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes. The centers should be set but still hold a slight jiggle when you gently shake the pan.
- Cool and Chill: Allow the cheesecakes to cool at room temperature in the pan. Then refrigerate for at least 2 hours to fully set and chill the desserts.
- Serve: Before serving, top each mini cheesecake with fresh berries, whipped cream, and a drizzle of chocolate for a delicious presentation and enhanced flavors.
Notes
- Ensure cream cheese is at room temperature for smooth mixing to prevent lumps.
- Do not overmix the batter after adding eggs to avoid cracked cheesecakes.
- Chilling time can be extended to improve firmness and flavor melding.
- Use gluten-free graham crackers to maintain the recipe’s gluten-free status.
- Allow cheesecakes to cool completely before refrigerating to prevent condensation.
