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–+ servings
close-up of mini gluten-free cheesecake on a white plate and a fork to the side

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

Author Erin Dooner
Course Dessert
Cuisine American
Servings 12
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
These mini gluten-free cheesecakes are perfect for when you don't need a full cheesecake! They're also grain-free. Perfect for Mother's Day, the 4th of July and parties.

Ingredients

For the crust:

  • 1 1/4 cups (125 grams) finely ground blanched almond flour see notes
  • 1/4 cup (50 grams) granulated sugar or raw sugar
  • pinch salt
  • 1 tablespoon lemon zest
  • 3 tablespoons (42 grams) unsalted butter melted and cooled slightly

For the filling:

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

For decoration:

  • berries and powdered sugar optional

Instructions

  • 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.
    1 1/4 cups (125 grams) finely ground blanched almond flour, 1/4 cup (50 grams) granulated sugar, pinch salt, 1 tablespoon lemon zest, 3 tablespoons (42 grams) unsalted butter
  • 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.
    1 pound (450 grams) cream cheese, 1/2 cup (100 grams) granulated sugar, 1 teaspoon vanilla extract, pinch salt
  • Beat in the eggs on low, one at a time, and just until well incorporated. Do not over mix!
    2 large eggs
  • 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.
  • The nutrition information does not include any of the optional toppings.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 283kcalCarbohydrates: 17gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 73mgSodium: 130mgPotassium: 62mgFiber: 1gSugar: 14gVitamin A: 635IUVitamin C: 1mgCalcium: 67mgIron: 1mgNet Carbs: 16
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