Lazy Gluten Free: Mini Gluten-Free Cheesecakes

Mini Gluten-Free Cheesecakes

To begin, Happy New Year! I still haven't quite come to terms with it being 2013 yet, but I have high hopes that this year will be a great one. I thought I would start out the new year right by sharing with you a recipe for mini cheesecakes. Cheesecake is one of my all-time favorite desserts, and I would say is definitely a good first post of the new year. 

We had a little NYE gathering at our house with some close friends, and I told everyone to bring an appetizer to pass. Not wanting to be empty-handed at my own party, I decided to make mini cheesecakes. These little pieces of heaven were very easy to make, and I received many complements throughout the night. They will definitely be made again - hopefully sooner rather than later. 

Mini Gluten-Free Cheesecakes

You will need - Crust:
1 cup Kinnikinnick S'morables gluten free graham crackers
1 tablespoon sugar
4 tablespoons butter, melted 

You will need - Filling:
2 - 8 ounce packages full-fat cream cheese, room temperature
2/3 cup sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream

Preheat the oven to 300F and place oven rack in the center of the oven.

For the Crust
1) In a food processor, crush the graham crackers until they are coarse to fine crumbs.

2) In a small bowl combine the graham cracker crumbs, sugar, and melted butter. 

3) Line 12 muffin cups with paper liners and press a heaping tablespoon of crumbs into the bottom of each cup. Cover and refrigerate while making filling.

For the Filling
1) In the bowl of an electric mixer, beat the cream cheese on low speed until smooth and creamy. Add the sugar and salt and mix until combined, scraping the sides of the bowl as necessary.

2) Add the eggs, one at a time, beating until well-mixed. Add the vanilla and sour cream and beat until combined. 

3) Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups, approximately 1/4 cup each. 

4) Bake for 18-22 minutes or until the cheesecakes are firm, but the centers are still a little wobbly. Remove from the oven and place on a wire rack to cool. 

5) Let the cheesecakes cool and then refrigerate for a few hours. Serve plain or with fresh raspberries or blueberries, or your favorite fruit or chocolate sauce. Enjoy!

Recipe adapted from Joy of Baking's Individual Cheesecakes


  1. Looking forward to making this!

  2. Replies
    1. Yes, I actually had quite a few leftover that I put in the freezer. Just package them in a Ziploc and to thaw you can move them to the fridge or microwave for a short time.