May 3, 2020 · ♥♥♥♥♥ Rating: 4.9 from 25 reviews · Print Recipe

Mini Gluten-free Cheesecakes (super creamy, fantastic crust!)

These mini gluten-free cheesecakes are perfect for when you don’t need a full cheesecake! They’re so much easier and they freeze great. They’re also grain-free. Perfect for Mother’s Day, the 4th of July and parties.

As much as I love cheesecake, I rarely make them. At least not the full-sized ones.

If I made a cheesecake just for the heck of it, I’d eat it all. I used to make them for parties and get-togethers but when you don’t have a car, those things get heavy after about 10 minutes of walking.

Not only that, but full-sized cheesecakes are so fussy. I almost always mess them up.

But mini cheesecakes? They’re pretty difficult to ruin as long as you don’t forget to line the muffin pan with muffin liners, which I may or may not have done the first time.

Also, these mini cheesecakes freeze wonderfully well! They taste just as good post-freezing so you could even make them ahead of time if you’ve got room in your freezer.

Looking for another mini grain-free recipe? Try these Mini Pavlova Nests!

As far as grain-free crusts go, I think this one is pretty awesome. Pre-baking them prevents a soggy crust, which seems all too common in grain-free and gluten-free almond flour-based crusts.

After baking the cheesecakes, the crust isn’t exactly crisp, but it’s far from soggy! For another great crust, try this cannoli cheesecake that uses gluten-free graham crackers.

If you don’t want to use almond flour, use any nut flour or nut meal you’d like. I’ve tried hazelnut meal and that was delicious.

Then I tried making a chocolate hazelnut version by adding some cocoa powder to the cheesecake filling. That sounded like such a simple change but it came out horribly. Definitely don’t do that.

For another alternative – I haven’t tried them, but I think these Mango Cheesecake Bites look fantastic!

Almond flour, sugar and butter on their own don’t taste all that exciting so I added some lemon zest to liven up the crust. If you don’t want to use lemon zest, add some lime zest, almond extract, or something. These mini cheesecakes just aren’t the same without it!

If you’re not trying to impress anyone with your dainty cheesecakes, I suggest drowning these mini cheesecakes in this honey sweetened strawberry sauce. It’s delicious, just not so pretty. Though I suppose you could smash / puree the strawberries first a bit to make it look nicer.

This rhubarb compote would also be a wonderful choice for spring. As would this strawberry compote!

These mini gluten-free cheesecakes are perfect for when you don't need a full cheesecake! They're so much easier and they freeze great.

If you live outside of North America, you might have wondered why cream cheese-based recipes often don’t come out correctly. That’s because the cream cheese sold elsewhere (at least in Europe), has extra whey in it so it’s softer and can be spread on bread.

So if you don’t have American style brick cream cheese (that comes wrapped in a foil package in a little box), then get 600 grams of cream cheese, place it in the center of a cheesecloth or tea towel, and wring out the liquid until you have 450 grams of cream cheese left.

The big packages sold at Aldi, Lidl, etc. are 300 grams so it’s perfect! Get 2 packages for this recipe.

Prefer a no-bake version? These Mini Gluten-Free No-Bake Cheesecakes with Chocolate Chip Cookie Crust look pretty awesome! And so very easy. And for something keto, try these keto cheesecake bites. This keto blueberry cheesecake also looks great.

Photos updated 3/2020. Here’s an old one:

Mini
Cheesecakes (grain-free, gluten-free)

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Mini Cheesecakes (grain-free, gluten-free)

♥♥♥♥♥

Rated 4.9 by 25 readers

Mini Gluten-free Cheesecakes (super creamy, fantastic crust!)

Prep Time: 20 min
Cook Time: 20 min
Ready in: 2:40 h
Yield: 12

See notes for the vegan version!

Ingredients

For the crust:

1 1/4 cups (125 grams) blanched almond flour¹
1/4 cup (50 grams) granulated sugar or raw sugar
pinch of salt
1 tablespoon lemon zest
3 tablespoons (42 grams) unsalted butter, melted and cooled slightly

For the filling:

1 pound (450 grams) cream cheese²
1/2 cup (100 grams) granulated sugar or raw sugar
1 teaspoon vanilla extract
pinch of salt
2 large (50 grams each, out of shell) eggs, room temperature

For decoration:

berries and powdered sugar, optional

Directions

Preheat the oven to 350 °F (175 °C). Line a muffin pan with 12 muffin liners.
Prepare the crust. In a medium mixing bowl, stir together all the dry ingredients, then stir in the butter and mix until thoroughly combined.
Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down with the bottom of a shot glass.
Bake for 10 minutes or until very lightly browned.
Remove from the oven and cool for at least 10 minutes while preparing the filling.
Using an electric hand mixer or a stand mixer fitted with the beater attachment, beat the cream cheese and sugar at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorporated. Do not over mix!
Fill each liner about 2/3 full with the batter and bake for 10 minutes or until the centers of the cheesecakes don't jiggle when the pan is tapped. Open the oven door (at least 1 foot wide) and let the cheesecakes cool to room temperature - about 1 1/2 hours. For easiest removal, remove the paper liners now. They can also be removed after chilling, though a little more cheesecake may stick to the liners then.
Chill for at least 2 hours before serving. Decorate with berries and dust with powdered sugar, if desired. Refrigerate for up to 4 days.

Notes

If you don't want to use an almond flour-based crust, you can use:
– 1 cup (113 grams) GF graham cracker crumbs (or digestives)
– 3 tablespoons granulated sugar
– 3 1/2 tablespoons (49 grams) butter, melted
– pinch of salt

Preheat oven to 325 °F (163 °C). Line a standard-size muffin tin with 12 cupcake liners.

In a large mixing bowl, stir together the crumbs, sugar and salt.

Stir in the butter until combined.

Divide the crust mixture between the 12 liners and firmly press it down.

Bake for 5 minutes or until lightly golden. Go to Step 5 above.

If you live outside of North America and don't have American style brick cream cheese (that comes wrapped in a foil package in a little box), then get 600 grams of cream cheese, place it in the center of a cheesecloth or tea towel, and wring out the liquid until you have 450 grams of cream cheese left.

For a vegan version, use vegan butter in the crust. For the filling, use:

12 ounces (338 grams) Tofutti vegan cream cheese, room temp
3/4 cup (150 grams) full-fat coconut cream
1/2 cup (100 grams) granulated sugar
1 1/2 tablespoons lemon juice
2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract

Make the crust as instructed. Let cool. In a large mixing bowl, beat together all the cheesecake ingredients until well combined. Divide between the 12 crusts and chill for 4+ hours or freeze for 2 or until firm.

Source: My post on My Baking Addiction – Gluten-free mini cheesecakes

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Recipe by Texanerin Baking | www.texanerin.com