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Gluten-Free Mini Cheesecakes

Irresistibly Creamy Gluten-Free Mini Cheesecakes You’ll Love

Delight in these creamy gluten-free mini cheesecakes with a graham cracker crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Gluten-Free Graham Cracker Crumbs Can substitute with gluten-free shortbread or chocolate cookies.
  • 1/4 cup Light Brown Sugar
  • 1/2 cup Unsalted Butter Melted for easy mixing.
For the Filling
  • 16 ounces Cream Cheese At room temperature.
  • 1/2 cup Sour Cream At room temperature.
  • 3 large Eggs At room temperature.
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Lemon Juice

Equipment

  • 12-cup muffin tin
  • Mixing Bowl
  • Electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper cupcake liners.
  2. Combine gluten-free graham cracker crumbs, light brown sugar, and melted butter until wet sand-like. Press 1.5 tablespoons into each liner.
  3. Beat softened cream cheese until fluffy. Incorporate sour cream, eggs, sugar, vanilla, and lemon juice until smooth.
  4. Pour filling into lined cups, filling to the top. Bake for about 20 minutes until edges are set.
  5. Cool in pan for 15 minutes, then refrigerate for at least 3 hours.
  6. Serve at room temperature with your favorite toppings.

Nutrition

Serving: 1cheesecakeCalories: 210kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 55mgSodium: 200mgPotassium: 100mgSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for a smoother filling and ensure the crust isn't too moist.

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