Mini Cheesecakes (grain-free, gluten-free)

Don’t need a full cheesecake? These delicious gluten-free and grain-free mini cheesecakes are the perfect solution!

As much as I love cheesecake, I rarely make them. If I made a cheesecake just for the heck of it, I’d eat it all. And I don’t need that! 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.

Cheesecakes (grain-free, gluten-free)

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.

These grain-free 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. By the way, I’m totally in awe of anyone with space in their freezer. I think there must be a defective gene in my family because ours are always packed. Always!

Cheesecakes (grain-free and gluten-free)

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!

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. ;)

Cheesecakes (gluten-free and grain-free)

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!

Because I posted these gluten-free mini cheesecakes over on My Baking Addiction, I wanted them to be especially pretty so I just decorated them with some berries. It’s really easy to plop them on top and be done with 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. :)

Mini Cheesecakes (grain-free, gluten-free)

Rated 5.0 by 7 readers
Mini Cheesecakes (grain-free, gluten-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12


    For the crust:

  • 1 1/4 cups (125 grams) blanched almond flour
  • 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 cheese
  • 1/2 cup (100 grams) granulated sugar or raw sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 large eggs, room temperature
  • For decoration:

  • berries and powdered sugar, optional


  1. Preheat the oven to 350 °F (175 °C). Line a muffin pan with 12 muffin liners.
  2. Prepare the crust. In a medium mixing bowl, stir together all the dry ingredients, then stir in the butter and mix until thoroughly combined.
  3. 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.
  4. Bake for 10 minutes or until very lightly browned. Remove from the oven and cool for at least 10 minutes while preparing the filling.
  5. 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!
  6. 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.
  7. Chill for at least 2 hours before serving. Decorate with berries and dust with powdered sugar, if desired. Refrigerate for up to 4 days.

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

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73 comments on “Mini Cheesecakes (grain-free, gluten-free)” — Add one!

  • Trisha CM says
    October 26, 2016 @ 9:00 pm

    Hi, just wondering if it would work to freeze them with the fruit on top? Just thinking it would be good for winter consumption… just not sure how well they would freeze and then thaw that way…


    • Trisha CM replies to Trisha CM
      October 26, 2016 @ 9:03 pm

      Also, happy to hear you take your own pics of the food, I hate sites which don’t ‘prove’ their recipes with their own pics.

      • Erin replies to Trisha CM
        October 26, 2016 @ 10:11 pm

        Oh, gosh. I would never make a recipe without a picture! It’s crazy to me that there are sites out there which don’t post pictures of the recipes. All you need is a cell phone. ;)

    • Erin replies to Trisha CM
      October 26, 2016 @ 10:10 pm

      Hello! They freeze well without the fruit but if you froze them with the fruit on top, I think the fruit would make the tops of the cheesecake a little wet / soggy after thawing. And it probably wouldn’t look very nice. It’s just a guess, though!

  • Kite says
    August 29, 2016 @ 9:38 pm

    I loved your recipe:) I will definitely try this one. I am celiac so can you tell me the cream cheese brand that was used?Is it gluten free?

    • Erin replies to Kite
      August 30, 2016 @ 8:37 pm

      Thanks! I live in Germany so our brands are different. I just googled it and found this and they all seem to agree that Philadelphia is GF. :)

  • Samantha
    July 30, 2016 @ 12:13 am

    I have made these three times. EVERYONE loves them. The first time worked fine but the last two times it seems they didn’t rise and were sticky. Do you think I didn’t cook them long enough?

    • Erin replies to Samantha
      July 30, 2016 @ 4:24 pm

      I’m happy everyone loved them! I wouldn’t really say that they rise, though. But they shouldn’t be sticky! Since the first time worked and the second and third times didn’t, could it be that your oven is now running low? I’d recommend putting an oven thermometer in there to see if the temperature is correct. Or did you make any subs / changes after the first time? Thanks for your comment!

  • Esme says
    July 18, 2016 @ 9:20 pm

    Did you quote that this recipe is from by Nicole Hunn?

    If not which it doesn’t look like you have would you please give her credit? It is a form of plagiarism which is wrong

    There is the URL down below for you to click on and check out

    • Erin replies to Esme
      July 18, 2016 @ 9:32 pm

      Hi Esme! I think you’re a little confused. Nicole used this recipe in her cheesecake recipe roundup found here (which you linked to as your website). In Nicole’s post, she writes about my recipe saying, “These mini grain free cheesecakes from Erin at Texanerian Baking are just so adorable. Erin is a truly talented baker and photographer, and she does this genius thing with crumb-style crusts to make them out of almond flour instead of cookie crumbs. So smart!” You’ll also notice that she used my watermarked picture (with permission, of course, as she states at the bottom of her post!) as the pictures are mine and originate from this recipe post.

  • Deb S
    July 3, 2016 @ 2:35 am

    I made this cheesecake recipe and it is fantastic! I made a change to the fruit by melting apple jelly in the microwave and coating the fruit with the jelly before I put it on top of the mini cheesecakes. This made the fruit taste even better. Great recipe for gluten-free!!

    • Erin replies to Deb S
      July 4, 2016 @ 12:04 am

      Yum! I love the apple jelly idea. I’ll have to try that (if I can even find apple jelly!). Thanks a ton for the tip and for your comment. :)

  • Shayna says
    June 20, 2016 @ 9:26 pm

    Can I add in some mini chocolate chips to these?

    • Erin replies to Shayna
      June 21, 2016 @ 8:17 pm

      Sure! Sounds good. Maybe 1/3 to 1/2 cup? It’s just a guess, though. Enjoy! :)

  • Esther says
    June 16, 2016 @ 6:15 am

    These look delicious! I’m just wondering if I can replace the sugar with maple syrup or honey and if the cream cheese can be replaced with something that’s diary free?

    • Erin replies to Esther
      June 16, 2016 @ 11:42 am

      Thanks! If you sub a liquid sweetener in there instead of a granulated one, you’re supposed to reduce the amount of liquid. The problem with this recipe is that there’s no liquid to reduce! You could try it but I’m guessing it won’t come out the same. And the cream cheese can really only be subbed with dairy-free cream cheese. Perhaps you’d like a paleo recipe better? ;) I’m sorry to say that I don’t have one but I’m working on one!

  • Flo says
    June 11, 2016 @ 4:50 pm

    I made these a couple times already and they are great! I’m planning to make them again but in mini size. I am wondering if I can freeze them.

    • Erin replies to Flo
      June 11, 2016 @ 10:05 pm

      Yes, they freeze well! I’m happy to hear that you’ve been enjoying them. And you have more patience than I do to make them in a mini muffin pan. ;) Thanks a bunch for your feedback!

  • Amy
    March 25, 2016 @ 6:06 pm

    I am making these tomorrow :) Any idea what the nutritional info is for these? I’d like to add it into MFP. Thanks so much!

    • Erin replies to Amy
      March 26, 2016 @ 7:41 pm

      I don’t but you can plug the info into their recipe analyzer here. I think Calorie Count’s is easier. You just copy and paste. I hope you’ll enjoy the cheesecakes!

  • SEH
    February 26, 2016 @ 1:34 am

    I just made this and loved it! I replaced the sugar with less honey. The crust tastes a little like a graham cracker crust to me.Thanks!!

    • Erin replies to SEH
      February 26, 2016 @ 11:42 am

      I think so, too! I’m so happy you liked it. Thanks for your feedback! :)

  • Michaela says
    February 25, 2016 @ 6:18 pm

    Could I use gelatin in place of eggs?

    • Erin replies to Michaela
      February 25, 2016 @ 8:01 pm

      I’ve never tried that so I have no idea how that’d work here. Here’s a page that has some info on using gelatin as egg replacers (in case you’re not already familiar with that sub).

  • Happy says
    February 25, 2016 @ 1:49 am

    I ran out of almond flour Wondering if i could replace the almond flour with regular white flour? Would the amount be the same? And the cooking time too?
    Thanks! love the original recipe

    • Erin replies to Happy
      February 25, 2016 @ 8:25 am

      Nut flours are unfortunately only interchangeable with other nut flours. So regular wheat flour wouldn’t work. Sorry about that! Do you have any other kind of nut flour or nut meal? Or do you have almonds that you could use to make almond meal? I’m happy you like the original recipe! Thanks for your comment. :)

  • alice says
    December 31, 2015 @ 6:08 pm

    you said 450 grams/how many bars of cream cheese should I buy?

    • Erin replies to alice
      December 31, 2015 @ 6:14 pm

      1 pound is 16 ounces or two 8-ounce packages.

    • alice replies to alice
      December 31, 2015 @ 6:15 pm

      never mind it’s two I found out. “HAPPY NEW YEAR”

      • Erin replies to alice
        January 3, 2016 @ 3:43 pm

        And happy new year to you, too! :)

  • Roxxy
    December 20, 2015 @ 11:28 pm

    Is this recepite the same as for a whole cheesecake? Can I put 2 (9″ cheesecake in the oven) ? Would it cook completely?
    Your recepite is the best !!!!

    • Erin replies to Roxxy
      December 21, 2015 @ 8:54 pm

      Thank you! Unfortunately I’ve never tried it so I’m not sure. I’m guessing it wouldn’t be enough for a 9″ pan. Sorry about that!

  • Amy
    December 13, 2015 @ 3:18 pm

    I made these and they were delicious, but now I want to try the crust for something different. If I fill these with a no bake filling, how long do you think I should bake the crust?

    • Erin replies to Amy
      December 14, 2015 @ 2:17 pm

      I’m happy you enjoyed them! I’m guessing you’d need to bake the crusts for 12-15 minutes but be sure to keep an eye on them. Thanks for your feedback!

  • Nicole says
    December 3, 2015 @ 7:23 pm

    Can you make these in mini-muffin tins, and have mini-mini cheesecakes? Would anything in the recipe or baking time change?

    Sounds delicious can’t wait to try!

    • Erin replies to Nicole
      December 3, 2015 @ 9:56 pm

      The baking time would definitely be shorter! I’m not sure by how much, though. Maybe check them at 5 minutes? I’m also not sure how many it’d yield. Sorry I don’t have better answers for you! I hope you’ll enjoy them. :)

  • Emily says
    October 7, 2015 @ 4:06 am

    Do you know if these can be made with Stevia? They look so delicious!

    • Erin replies to Emily
      October 7, 2015 @ 9:07 pm

      I haven’t tried it but if you’ve had good luck subbing Stevia 1:1 with regular sugar, I’m guessing it’d work here! Sorry I don’t have a better answer for you. Good luck if you try it out. :)

  • judee@ Gluten Free A-Z Blog says
    June 9, 2015 @ 2:30 pm

    These look wonderful and easy to make and I love that they can be frozen. What a great idea

  • Cookin Canuck says
    June 3, 2015 @ 3:00 pm

    Lemon and almond flour for the crust sounds like a wonderful way to brighten these up! What a perfect little dessert for entertaining.

  • Marjory @ Dinner-Mom says
    May 29, 2015 @ 4:38 pm

    Cheesecake is my favorite dessert! I love the grain-free crust!

  • Nutmeg Nanny says
    May 29, 2015 @ 3:39 pm

    If I made cheesecake every time I craved it there would be a cheesecake sitting on my counter every single day. Which of course I would eat…haha. Love this crunchy almond crust – sounds delicious!

    • Erin replies to Nutmeg Nanny
      May 29, 2015 @ 7:02 pm

      Haha. Same here! Therefore, it doesn’t get made. So sad!

  • Lora @cakeduchess says
    May 29, 2015 @ 12:22 pm

    I have a house full of cheesecake fans! I also happen to like it but I think that the almond flour crust would make me hide more than a few of this minis just for me!

    • Erin replies to Lora @cakeduchess
      May 29, 2015 @ 7:04 pm

      Hey, what’s Italian cheesecake like in comparison to American? Swedish and German cheesecakes are so different – I wouldn’t even consider them cheesecake!

  • Martha @ A Family Feast says
    May 29, 2015 @ 12:57 am

    I’ll take a dozen please – all for myself!!

  • Angie | Big Bear's Wife says
    May 28, 2015 @ 10:54 pm

    We love cheesecake too and my husband would be thrilled for me to make it every day! I don’t normally make the big ones because they take so much time but these little mini ones are perfect!

    • Erin replies to Angie | Big Bear’s Wife
      May 29, 2015 @ 7:09 pm

      Right?! I don’t have time for all that fussiness. And I can’t stand waiting overnight for the darn thing to chill!

  • heather | girlichef says
    May 28, 2015 @ 5:27 pm

    That crust sounds fantastic! I don’t make cheesecake very often, either…but these minis may encourage me to start.

  • Renee - Kudos Kitchen says
    May 28, 2015 @ 3:50 pm

    I can see tons of these on a buffet table for a shower or wedding. They’re so pretty and personal!

  • christine says
    May 28, 2015 @ 2:23 pm

    Do you know how many times I’ve looked in the fridge at a cheesecake that is half eaten and thought “there is no way I’m throwing that away after all the work I put into it” and then proceeded to eat every piece. I love this alternative, of a single serve and my waistline thank you even more. Delicious!

    • Erin replies to christine
      May 29, 2015 @ 7:12 pm

      Haha. Why in the world would you throw it away?! That’d be the saddest thing in the world. ;)

  • Medeja says
    May 28, 2015 @ 12:27 pm

    These cheesecakes looks so cute! Especially because of the berries on top!

    • Erin replies to Medeja
      May 29, 2015 @ 7:15 pm

      Aww, thanks! I’m so happy I went with berries. :)

  • Ada ~ More Food, Please
    May 28, 2015 @ 7:44 am

    Yum! Your mini cheesecakes look so cute and delicious! Thanks for sharing the recipe :)

  • Gemma says
    May 28, 2015 @ 12:07 am

    Your mini cheesecakes look so good! I love single-serving desserts, they are perfect to serve at parties and so cute!
    Beautiful pictures too!

    • Erin replies to Gemma
      May 29, 2015 @ 7:13 pm

      Thanks so much, Gemma! And I agree, they’re perfect for parties!

  • Brenda@Sugar-Free Mom says
    May 27, 2015 @ 10:13 pm

    I agree that a whole cheesecake in my house is NOT a good idea, we need portion control and these are so cute! Super pretty and I love the added lemon zest to the crust!

  • Nora @ Savory Nothings says
    May 27, 2015 @ 9:33 pm

    Space in my freezer?? That would be AWESOME!! :) And these mini cheesecakes – I’m basically drooling over here!

    • Erin replies to Nora @ Savory Nothings
      May 29, 2015 @ 7:14 pm

      Haha. You probably have a European-sized freezer like mine so I know you feel my pain. :D

  • The Food Hunter says
    May 27, 2015 @ 8:52 pm

    I love minis!

  • Ashley @ Wishes & Dishes says
    May 27, 2015 @ 7:49 pm

    I like the idea of making these as opposed to a whole cheesecake (which can be a little intimidating)! Love this!

  • Paula - bell'alimento says
    May 27, 2015 @ 7:47 pm

    Ah mini’s the perfect portion. Now if I could just NOT eat 12 of them ; )


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