Gluten-Free Mini Cheesecakes (Print View)

Rich, creamy cheesecake bites on a gluten-free graham crust. Perfect for parties or make-ahead desserts.

# Components:

→ Crust

01 - 1 1/4 cups gluten-free graham cracker crumbs
02 - 2 tablespoons light brown sugar, packed
03 - 5 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 16 ounces cream cheese, room temperature
05 - 1/2 cup sour cream, room temperature
06 - 2 large eggs, room temperature
07 - 1/2 cup granulated sugar
08 - 2 teaspoons pure vanilla extract
09 - 1 teaspoon lemon juice

# Directions:

01 - Preheat oven to 350°F (177°C). Line a standard 12-cup muffin tin with paper cupcake liners.
02 - Combine gluten-free graham cracker crumbs, light brown sugar, and melted butter in a bowl. Stir until the crumbs are evenly moistened. Add approximately 1 1/2 tablespoons of the mixture to each muffin liner and press firmly to create an even crust.
03 - Using an electric mixer on low-medium speed, beat room-temperature cream cheese for 1 to 2 minutes until fluffy. Add sour cream, eggs, granulated sugar, vanilla extract, and lemon juice. Mix until batter is smooth and ingredients are fully incorporated.
04 - Using a greased cookie scoop or spoon, evenly distribute the cheesecake filling among the muffin liners, filling each to the top. Bake for 20 minutes, or until the tops are just beginning to brown. The cheesecakes will be slightly puffed, but will settle as they cool.
05 - Remove from oven and let cheesecakes cool in the pan until completely cool. Cover and refrigerate for at least 3 hours or overnight until fully chilled.
06 - Allow cheesecakes to rest at room temperature for 2-3 minutes before removing from the muffin tin. Serve plain or with preferred toppings.

# Expert Advice:

01 -
  • uses mainstream gluten free pantry staples you might already have
  • fuss free handheld format means no slicing or messy plating
  • can be made in advance and chilled or frozen for flexibility
  • the crust is crisp never soggy and the cheesecake is lusciously creamy
02 -
  • naturally gluten free and easy to adapt for other allergies
  • mini size makes portion control simple and kid friendly
  • stores well for several days in the fridge and up to a month in the freezer
03 -
  • For extra smooth filling always beat each ingredient until fully combined but do not whip too much air into the batter
  • Warm up your cream cheese and sour cream in a bowl of warm water if you forget to set them out early This saves time and helps prevent lumps
  • Do not be alarmed if the cheesecakes crack in the oven Once they cool the cracks almost always disappear and toppings cover any imperfections

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