Cheesecake is my ultimate comfort food. It takes me back to family gatherings where dessert was always the star.
But once I found out I needed to go gluten-free, I thought those indulgent bites were off-limits. After a lot of experimenting (and a few kitchen disasters), I created this recipe for mini cheesecakes that no one can resist.
Bonus?
They’re so easy to make, you’ll want to whip them up every weekend. Plus, their bite-sized format makes them perfect for parties, picnics, or just a solo night in with your favorite show.
Tips for Success
- For the Crust: If you can’t find gluten-free graham crackers, crushed gluten-free cookies (like shortbread or ginger snaps) work beautifully.
- For the Filling: Use full-fat cream cheese for the creamiest texture. Reduced-fat versions can make the filling watery.
- Chilling: Don’t skip the chilling step—it’s what makes the texture so velvety.
- Storage: Keep these mini cheesecakes in an airtight container in the fridge for up to 5 days.
Variations and Substitutions
- Swap out lemon juice for lime for a tropical twist.
- Make them dairy-free by using vegan cream cheese and coconut cream instead of regular cream cheese and eggs.
- Add 2 tablespoons of cocoa powder to the filling for chocolate cheesecakes.
Serving Suggestions
Arrange the mini cheesecakes on a tiered dessert stand for a party, or serve individually with a small dollop of whipped cream and a sprig of mint for a fancy touch. Trust me, they’ll disappear in minutes!
Gluten-Free Mini Cheesecakes
- Total Time: 35 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Gluten Free
Description
Perfectly portioned mini cheesecakes with a buttery gluten-free crust and creamy, tangy filling. These crowd-pleasers are easy to make and customizable with your favorite toppings!
Ingredients
Crust:
- 1 cup gluten-free graham cracker crumbs (about 8 crackers)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice (freshly squeezed)
- Pinch of salt
Toppings (Optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate ganache (melted chocolate + cream)
- Gluten-free caramel drizzle
- Crushed nuts
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- Line a 12-cup muffin tin with paper liners.
- In a bowl, mix the gluten-free graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- Spoon about 1 tablespoon of the mixture into each muffin liner and press down firmly with the back of a spoon or the bottom of a shot glass.
- Bake for 5 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
- Beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon juice, and salt until just combined. Avoid overmixing to keep the filling light.
3. Assemble and Bake:
- Divide the filling evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until the centers are set and slightly jiggly.
- Cool in the tin for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours or overnight.
4. Add Toppings:
- Just before serving, top each mini cheesecake with your favorite garnish—berries for a fruity burst, chocolate ganache for decadence, or caramel for a sweet-salty twist.
Notes
Use locally sourced cream cheese and eggs for a richer flavor. Experiment with seasonal fruits or chocolate drizzle for toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
