Best Gluten Free Mini Cheesecakes

If you ask me, mini cheesecakes are just better than their full-sized cousins.

These gluten-free treats are perfect little bites of creamy, rich goodness that’ll satisfy any cheesecake craving. The simple graham-style crust (made with gluten-free cookies) pairs perfectly with the smooth, classic filling.

They’re topped with fresh berries and a dollop of whipped cream, making each bite just the right balance of sweet and tangy. Plus, since they’re individually sized, you don’t have to worry about messy slicing or portions.

It’s a dessert that makes everyone happy, whether they’re gluten-free or not, and they’re ideal for parties or weekend treats.

What Kind of Cream Cheese Should I Use?

For cheesecakes, regular full-fat block cream cheese is your best bet – avoid using cream cheese spread that comes in tubs. The blocks have less water content and will give you that classic, dense cheesecake texture we’re all looking for. Make sure to let your cream cheese come completely to room temperature before using it, which usually takes about an hour on the counter. If you’re in a hurry, you can cut the blocks into smaller cubes to speed up the warming process, but avoid microwaving as this can affect the texture. While generic brands can work fine, Philadelphia cream cheese is often considered the gold standard for cheesecakes because of its consistent texture and flavor.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these mini cheesecakes:

• Gluten-free graham crackers: Can’t find Schär Honeygrams? Any gluten-free graham crackers will work, or try using crushed gluten-free cookies like shortbread or gingersnaps. You can even use crushed gluten-free pretzels mixed with a bit more sugar for the crust.
• Cream cheese: For a dairy-free version, you can use dairy-free cream cheese alternatives, but stick to brands like Tofutti or Kite Hill that are made for baking. Note that the texture might be slightly different.
• Sour cream: Plain Greek yogurt works great as a 1:1 replacement. For dairy-free options, use dairy-free yogurt, but make sure it’s thick and not too watery.
• Eggs: Unfortunately, eggs are crucial for the structure of cheesecake and can’t be easily substituted without changing the recipe completely.
• Lemon juice: You can use lime juice instead, or simply skip it – it’s mainly there to add a tiny bit of tang.

Watch Out for These Mistakes While Baking

The biggest challenge when making mini cheesecakes is getting the temperature of your ingredients right – cold cream cheese, eggs, or sour cream can lead to a lumpy batter, so make sure to let them sit at room temperature for at least 1 hour before starting. Another common mistake is overmixing the batter after adding the eggs, which can create cracks on the surface – mix just until the ingredients are combined, and no more. When it comes to baking, resist the urge to open the oven door frequently as sudden temperature changes can cause the cheesecakes to sink in the middle. For perfectly smooth tops, tap your muffin tin gently on the counter a few times before baking to release any air bubbles, and remember to cool your cheesecakes completely in the pan before attempting to remove them – rushing this step can lead to broken cakes.

What to Serve With Mini Cheesecakes?

These cute little cheesecakes are super fun to dress up with different toppings and sauces! Fresh berries like strawberries, raspberries, or blueberries make perfect partners for the creamy cheesecake filling, while a drizzle of caramel or chocolate sauce adds an extra touch of sweetness. For a cozy fall twist, try topping them with some warm apple or cherry compote – it’s like having two desserts in one! If you’re serving these at a party, set up a little toppings bar with different fruits, sauces, and maybe even some whipped cream so everyone can customize their own mini cheesecake.

Storage Instructions

Keep Fresh: These mini cheesecakes stay good in an airtight container in the fridge for up to 5 days. I like to place them in a single layer to keep their pretty tops intact. They actually taste even better after a day in the fridge, as the flavors have time to develop!

Freeze: Want to save some for later? Place the completely cooled cheesecakes on a baking sheet and freeze until solid (about 2 hours). Then wrap each one individually in plastic wrap and store in a freezer bag for up to 3 months. This way, you can grab just one whenever you’re craving something sweet!

Thaw: When you’re ready to enjoy your frozen cheesecakes, just transfer them to the fridge the night before. Let them thaw overnight, and they’ll be perfect by dessert time the next day. If you’re in a hurry, you can also let them sit at room temperature for about 30 minutes.

Preparation Time	20-30 minutes
Cooking Time	20 minutes
Total Time	3 hours 40 minutes – 3 hours 50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 25-30 g
• Fat: 110-120 g
• Carbohydrates: 150-160 g

Ingredients

• 1 1/4 cups gluten-free graham cracker crumbs (i use schär honeygrams)
• 2 tablespoons packed light brown sugar
• 5 tablespoons melted butter
• 2 (8-ounce) packages of cream cheese (at room temperature)
• 1/2 cup sour cream (at room temperature)
• 2 large eggs (at room temperature)
• 1/2 cup white sugar
• 2 teaspoons pure vanilla essence
• 1 teaspoon lemon juice

Step 1: Prepare the Muffin Pan and Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup after baking.

Step 2: Create the Crust

To make the crust, begin by crushing the Honeygrams.

You can do this using a food processor or by placing the cookies in a plastic storage bag and crushing them with a rolling pin or your hands.

In a bowl, stir together the crushed crumbs, brown sugar, and melted butter until well combined.

Add about 1 1/2 tablespoons of the crust mixture into the bottom of each muffin liner and press down firmly to form a solid crust.

Step 3: Prepare the Cheesecake Filling

In a mixing bowl, beat the room temperature cream cheese with a mixer on low-medium speed for 1-2 minutes until fluffy.

Gradually beat in the room temperature sour cream, egg, sugar, vanilla, and lemon juice.

Ensuring that your ingredients are at room temperature helps to avoid lumps in the cheesecake filling.

Step 4: Fill and Bake

Using a greased cookie scoop, evenly distribute the cheesecake filling among the crusts in the muffin liners, filling them to the top.

Bake in the preheated oven for 20 minutes, or until the cheesecakes just begin to brown.

Note that the cheesecakes will be puffy when they come out of the oven, but they will sink as they cool.

Step 5: Cool and Chill

Once out of the oven, cool the cheesecakes completely at room temperature.

Then, cover them and refrigerate for at least 3 hours or overnight to allow them to set completely.

Before serving, let them thaw for 2-3 minutes to easily remove them from the muffin pan.

Step 6: Serve and Enjoy

Serve these mini cheesecakes plain or with your favorite toppings such as fresh fruit, chocolate sauce, or whipped cream.

Enjoy your delightful homemade treat!