Description
These Gluten-Free Mini Cheesecakes are rich, creamy, and perfect for parties or portion-controlled treats. With a buttery graham cracker crust and a smooth vanilla cheesecake filling, they’re easy to make and endlessly customizable with your favorite toppings. Keywords: gluten-free mini cheesecakes, individual cheesecakes, gluten-free dessert, mini cheesecake recipe
Ingredients
For the Crust:
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1 1/4 cups gluten-free graham cracker crumbs (e.g., Schär Honeygrams)
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2 tablespoons light brown sugar, packed
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5 tablespoons butter, melted
For the Cheesecake Filling:
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2 (8 oz) packages cream cheese, room temperature
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1/2 cup sour cream, room temperature
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1 large egg, room temperature
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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1 teaspoon lemon juice
Instructions
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Make the Crust:
Preheat oven to 350°F (175°C).
Line a standard 12-cup muffin tin with paper cupcake liners.
Crush gluten-free graham crackers in a food processor or manually in a sealed bag.
Mix crumbs with brown sugar and melted butter.
Spoon about 1½ tablespoons of the mixture into each liner and press down firmly to form the base. -
Make the Cheesecake Filling:
In a large mixing bowl, beat cream cheese until fluffy (1–2 minutes).
Add sour cream, egg, sugar, vanilla, and lemon juice. Beat until completely smooth and combined. -
Bake the Cheesecakes:
Divide the filling evenly among the 12 cups—each should be nearly full.
Bake for 20 minutes or until centers are slightly puffed and just beginning to brown.
Let cool completely in the pan, then refrigerate for at least 3 hours (or overnight) until fully set. -
Serve:
Once chilled, remove the paper liners and top with your favorite toppings.
Topping Ideas:
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Fresh berries
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Lemon curd
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Whipped cream
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Cherry pie filling
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Chocolate or caramel drizzle
Notes
Use a cookie scoop to ensure even portions.
Store covered in the fridge for up to 5 days.
Make them ahead—they’re even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
