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Mini Cheesecakes

Irresistible Mini Cheesecakes: A Delicious Gluten-Free Treat

These Mini Cheesecakes are a delightful gluten-free dessert that brings joy and nostalgia to any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: Gluten-Free
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 ½ cups Gluten-Free Graham Cracker Crumbs or gluten-free shortbread or chocolate cookies
  • ¼ cups Light Brown Sugar packed tightly
  • 5 tablespoons Unsalted Butter melted
For the Filling
  • 16 oz Cream Cheese room temperature
  • ½ cups Sour Cream room temperature
  • 2 large Eggs room temperature
  • ¾ cups Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Lemon Juice

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, combine gluten-free graham cracker crumbs, light brown sugar, and melted unsalted butter. Press 1½ tablespoons into each muffin liner.
  3. Beat the room-temperature cream cheese until light and fluffy, then add sour cream, eggs, granulated sugar, vanilla extract, and lemon juice, mixing until smooth.
  4. Fill each muffin liner with the batter and bake for about 20 minutes until set and lightly browned.
  5. Cool in the pan for 30 minutes, then refrigerate for at least 3 hours or overnight.
  6. Remove from the muffin tin and serve plain or with desired toppings.

Nutrition

Serving: 1mini cheesecakeCalories: 210kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 55mgSodium: 150mgPotassium: 90mgSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for the best texture and flavor. Refrigerate for at least three hours for enhanced taste.

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