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.

First us all – sorry to my vegan + paleo readers! These mini cheesecakes aren’t for you. But I’ve got you covered with these options.

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:

Cheesecakes (grain-free, gluten-free)

Mini Cheesecakes (grain-free, gluten-free)

Rated 4.9 by 25 readers
Mini Gluten-free Cheesecakes (super creamy, fantastic crust!)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12


    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


  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.
  5. Remove from the oven and cool for at least 10 minutes while preparing the filling.
  6. 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!
  7. 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.
  8. Chill for at least 2 hours before serving. Decorate with berries and dust with powdered sugar, if desired. Refrigerate for up to 4 days.


  1. 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.

  2. 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.

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

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199 comments on “Mini Gluten-free Cheesecakes (super creamy, fantastic crust!)” — Add one!

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  • Joelle Bates says
    May 22, 2017 @ 11:34 am

    I am keen to make the mini cheese cakes, is it possible to replace the almond flour with coconut flour? Just wondering!!

    • Erin replies to Joelle Bates
      May 23, 2017 @ 11:35 am

      Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that

  • Mama Schick says
    May 12, 2017 @ 7:04 pm

    My gluten free dreams have come true! These little cheesecakes are AMAZING! They are delicious and don’t have that “gluten free” twang that keep me from serving them to others. My family devoured them ❤️
    I subbed lime zest for the lemon (what I had on hand) and added a little bit of citrus extract to the crust (maybe a tsp) for a little more citrus kick. Loved it!
    I also purchased a mini cheesecake pan from Amazon and tried a few in there. They were adorably poppable! The baking time had to be slightly adjusted for the smaller pan – and I ended up baking my muffin sized pan for 6-8 minutes longer before they stopped being “jiggly”. I did use my convection setting on my oven, so that may have been the difference.
    Thank you for clear, easy to follow instructions and a fantastic recipe. This will become one of my go to desserts for sure!

    • Mama Schick
      replies to Mama Schick
      May 13, 2017 @ 8:18 pm

      I’m back for a second comment :) I needed a full 9″ cheesecake, and per your comments, decided NOT to use this recipe – HOWEVER, I used this crust and it was SO good!
      The cheesecake recipe I used came from “Recreating Happiness”
      The two made a delectable combination :)
      Thanks again! The gluten free ladies in my church group will LOVE this treat for Mother’s Day <3

      • Erin replies to Mama Schick
        May 13, 2017 @ 10:51 pm

        Woohoo! So happy that the crust worked out well! Do you just pat the crust over the bottom or also up the sides? I’m sure the filling for this recipe works for a full-sized cheesecake but it’d probably have to be doubled and I have no idea what the baking time would be. But you’ve inspired me to try it! I’ll post the results once I try it out. :) I hope the church ladies will enjoy it! Thanks again for your feedback. :)

        • Mama Schick replies to Erin
          May 13, 2017 @ 11:41 pm

          I can’t wait to find out! I made a single batch of crust and pressed it into the bottom only. I used a 9″ spring form pan.

        • Erin replies to Mama Schick
          May 16, 2017 @ 8:11 pm

          Good to know! Thanks for your reply. :)

    • Erin replies to Mama Schick
      May 13, 2017 @ 10:49 pm

      Aww, yay! So happy that they were accepted by your family. :) I actually bought a mini cheesecake pan with me from the US during a visit there in 2013 and have been too afraid to use it. Do the cheesecakes come easily out of the molds? Thanks so much for your thoughtful comment!

      • Mama Schick
        replies to Erin
        May 13, 2017 @ 11:42 pm

        I used a light spritzing of spray coconut oil and they easily released from the sides and bottom. They were the cutest little things!

  • Ashley
    April 17, 2017 @ 6:44 pm

    Hi I’m throwing a party and have a lot to do- could i make these ahead of time and freeze them? if so how far in advance do you think?

    • Erin replies to Ashley
      April 18, 2017 @ 9:37 pm

      Hi! I think 2 months would be fine. Just make sure to really package them up well!

  • Heather says
    April 7, 2017 @ 4:54 am

    Hi I tried this recipe today and while the cheesecake part turned out awesome, the crust came out hard as I rock. It wouldn’t even come out of the liner. Any suggestions.

    • Erin replies to Heather
      April 7, 2017 @ 8:33 pm

      Hi! I’m happy the cheesecake part came out well but it sounds like something definitely went wrong with the crust. Did you make any subs or any kind of changes at all to the recipe? The crust is quite soft – not even as firm as a graham cracker crust.

      • Heather replies to Erin
        April 14, 2017 @ 1:04 am

        I made no changes but after rereading the instructions, the only thing I can think that happened was maybe I compacted the crust to much. You said gently press down and I basically squished it flat.

        • Erin replies to Heather
          April 15, 2017 @ 8:52 pm

          Aaah! That definitely could have been it. I made these cheesecakes yesterday and wish the crusts were actually harder, so I’ll give a try compacting them a bit more.

  • Marica says
    March 31, 2017 @ 10:59 pm

    Hello! This looks so great, I am making it this afternoon! I have gluten green graham crackers: how much should I use?! Thank you!

    • Erin replies to Marica
      April 1, 2017 @ 10:34 am

      Hey there! Sorry I just now saw this. I was already in bed when your comment came in (I live in Germany). If you want to use graham crackers, you’d need to find a graham cracker crust recipe as there’s no way to convert my recipe to use graham crackers. Hope you’ll enjoy the cheesecakes! :)

      • Beth replies to Erin
        August 3, 2017 @ 11:15 am

        I live in Germany too! Where did you find the blanched almond flour (and is it called Mandelmehl or something else)? I find it hard to find a lot of the baking ingredient selection from back home in Canada :)

        • Erin replies to Beth
          August 3, 2017 @ 8:39 pm

          The best place to get it is Lidl! It’s the cheapest and somewhat finely ground compared to some other brands. :) It’s often found in an unusual place so just ask someone where it is. It’s called gemahlene blanchierte Mandeln.

  • Sahra
    March 15, 2017 @ 11:36 pm

    Could I use Honey instead of the sugar or would that not work since the sugar helps stabilise it?

    • Erin replies to Sahra
      March 17, 2017 @ 7:01 pm

      I believe 6-7 tbsp of honey should work for the filling but it won’t work in the crust. And the texture will probably be a little different. The cheesecakes will definitely have some honey taste to them then. I’d love to hear how it goes if you try it out!

  • Emily says
    March 9, 2017 @ 1:18 pm

    Just made this recipe – it is delicious! I’m wondering if you have any tricks for getting the crust a bit crispy :)

    • Erin replies to Emily
      March 9, 2017 @ 10:08 pm

      I’m happy you enjoyed it! :) Unfortunately, crispy almond flour crust isn’t really a thing. At least, I’ve never come across a crispy almond flour crust recipe. ;) Sorry about that and thanks for your comment!

  • Harreld says
    February 22, 2017 @ 7:12 pm

    Thanks for the incredible crust idea! It is easily the best gluten-free crust I’ve had. I substituted brown sugar instead of granulated sugar for a deeper flavor and was pleased with the results. You mentioned adding almond extract in place of the zest; how much extract would you recommend using?

    • Erin replies to Harreld
      February 26, 2017 @ 9:35 pm

      I am so sorry for just now seeing your comment! I don’t know how I missed it. I’m happy to hear that you enjoyed the crust! I haven’t tried it but I think I’d try 1/4 teaspoon almond extract. Taste it once it’s all mixed together and then add more, if you want. Thanks a bunch for your comment! Sorry again for my slowness.

  • Alisha says
    February 14, 2017 @ 1:37 am

    Just wondering if they need to be refrigerated before serving and if so how long? Thanks!! They look delicious! Can’t wait to try them out:)

    • Erin replies to Alisha
      February 14, 2017 @ 10:26 pm

      Sorry for my slow reply! I hope you happened to have found the answer in the recipe. Chill for at least 2 hours before serving. :) Hope you’ll enjoy them!

  • Jocelyn says
    February 8, 2017 @ 6:13 am

    Can I substitute the almond flour for coconut flour? If so how much would I need of the coconut flour?

    • Erin replies to Jocelyn
      February 8, 2017 @ 1:25 pm

      Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. You could try hazelnut or cashew meal, though. :)

  • Debbie says
    December 30, 2016 @ 2:59 pm

    These sound great; I’d like to make them for a get together on New Years day. Will the crust work if I use Pecans instead?

    • Erin replies to Debbie
      December 30, 2016 @ 7:16 pm

      Do you mean homemade pecan meal? I think that’d work, as long as it’s not too chunky! Hope you’ll enjoy them. :)

  • Susie says
    November 23, 2016 @ 7:53 pm

    Hi There – do you have a suggestion for a nut-free crust? I can’t use Almond flour due to allergies.

    • Erin replies to Susie
      November 23, 2016 @ 8:10 pm

      Hello! Does it need to be grain-free or gluten-free?

  • Reema
    November 10, 2016 @ 8:03 am

    Hi Erin,

    These look so good. I am planning on making it them tomorrow. I just wanted to know what size muffin liners did you use?

    • Erin replies to Reema
      November 10, 2016 @ 7:28 pm

      Hi Reema! I used normal muffin liners. Not the mini ones and not the jumbo ones. Hope you’ll enjoy them! :)

  • Patti says
    November 8, 2016 @ 11:29 am

    Is your recipe for mini cupcakes or traditional sized?

    • Erin replies to Patti
      November 8, 2016 @ 10:15 pm

      You use a regular sized muffin pan. Enjoy! :)

  • Mary
    November 8, 2016 @ 1:09 am

    I made these last night and they turned out great! It was my first time making cheesecake and I had no idea about how tricky it can be, especially the cooling down time! We loved the crust substitute :) I’ll definitely be making these again in the future.

    • Erin replies to Mary
      November 8, 2016 @ 10:16 pm

      That’s great! I’m so happy that your first cheesecake try went well. I doubt most people could say that. ;) Thanks so much for your comment!

  • 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. :)

      • Lacey replies to Erin
        December 7, 2016 @ 5:01 am

        How can I make nut flours? In my vitamix? I have whole blanched almonds

        • Erin replies to Lacey
          December 7, 2016 @ 9:53 pm

          That’ll work! Here’s a tutorial. :) I’m just not sure if it’d come out as fine as store-bought.

  • 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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