Growing up in a bustling family kitchen, I often found myself searching for sweet treats that would fit everyone’s dietary needs.
I vividly remember my mom juggling recipes to cater to my brother’s gluten sensitivity while maintaining the delicious flavors we all craved. It’s from those heartfelt efforts that I became inspired to create a treat everyone could enjoy.
These Mini Cheesecake Cookie Cups are my tribute to those cherished times—easy to make, filled with creamy, dreamy cheesecake goodness, and perfectly gluten-free for all your loved ones to savor.
Tips and Variations
- For a nut-free version, substitute almond flour with an equal amount of coconut flour but use less butter.
- Add fresh fruits like blueberries or strawberries on top before serving for a burst of flavor and color.
- If you prefer a vegan version, replace cream cheese with a dairy-free alternative and use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Serving Suggestions
Arrange these mini delights on a fancy platter and sprinkle some powdered sugar on top for a snowfall effect. They’re perfect for parties, tea time, or just because you want to treat yourself to something special.
Enjoy every bite, knowing you’ve made something both delicious and mindful!
Mini Cheesecake Cookie Cups
- Total Time: 35 minutes
- Yield: 12 cookie cups 1x
- Diet: Gluten Free
Description
Delightful gluten-free cookie cups filled with creamy cheesecake, perfect for a sweet snack or dessert.
Ingredients
For the Cookie Cups:
- 1 cup gluten-free oats
- ½ cup almond flour
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softene
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
2. Make the Cookie Cups:
- In a bowl, mix the oats, almond flour, brown sugar, baking powder, and salt. Add the melted butter and vanilla. Stir until well combined.
- Divide the mixture into the 12 muffin cups. Press it into the bottom and up the sides to form a little cup. It’s like building tiny oat castles!
3. Prepare the Cheesecake Filling
In another bowl, beat the cream cheese until smooth. Mix in the honey (or maple syrup), vanilla, and egg. Stir until it’s silky and even.
4. Fill and Bake:
- Spoon the cream cheese mixture into each oat cup, filling them up but not overflowing.
- Place the muffin tin in the oven and bake for about 15 minutes. You’ll know they’re ready when the tops look set and maybe a little golden.
5. Cool and Enjoy:
Allow your cheesecake cups to cool in the pan for at least 10 minutes before removing them. Then, let them chill in the fridge for at least an hour.
Notes
Ensure oats are labeled gluten-free and cheese is fresh for the best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: Approx. 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
