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Gluten-Free Mini Cheesecakes Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten-Free Mini Cheesecakes are a delightful and creamy dessert perfect for any occasion. Featuring a crunchy gluten-free graham cracker crust and a smooth, rich cream cheese filling, these individual cheesecakes are easy to make and deliciously satisfying. Topped with fresh berries, whipped cream, or a chocolate drizzle, they offer a perfect balance of flavor and texture while catering to gluten-sensitive diets.

Ingredients

Scale

Crust

  • 1 1/2 cups gluten-free graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Filling

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 tablespoons sour cream
  • Pinch of salt

Toppings (Optional)

  • Fresh berries
  • Whipped cream
  • Chocolate drizzle

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners to prevent sticking and easy removal of the mini cheesecakes.
  2. Make the Crust Mixture: In a mixing bowl, combine gluten-free graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix thoroughly until the crumbs are evenly coated with butter, ensuring a firm crust.
  3. Form the Crust Base: Divide the crust mixture evenly among the muffin cups. Press the crumbs firmly into the bottom of each cup to form a compact base. Set aside while preparing the filling.
  4. Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy, making sure there are no lumps.
  5. Add Remaining Filling Ingredients: Mix in the vanilla extract, then add the eggs one at a time, beating gently after each addition. Stir in sour cream and a pinch of salt, mixing just until combined to avoid overmixing, which can cause cracks.
  6. Fill Muffin Cups: Spoon the cheesecake batter over the prepared crusts in the muffin tin, filling each cup about three-quarters full to allow room for slight expansion during baking.
  7. Bake the Mini Cheesecakes: Bake in the preheated oven for 18-20 minutes until the centers are set but still have a slight jiggle. This ensures a creamy texture.
  8. Cool and Chill: Allow the cheesecakes to cool to room temperature in the pan. Once cooled, refrigerate for at least 2 hours or longer to fully set and develop flavors.
  9. Add Toppings and Serve: Before serving, top each mini cheesecake with fresh berries, whipped cream, or a drizzle of chocolate, according to your preference for an added touch of sweetness and elegance.

Notes

  • Ensure cream cheese is softened to room temperature for easier mixing and a smooth batter.
  • Do not overmix the cheesecake batter to prevent cracks and avoid dense texture.
  • Chilling time is important for setting the cheesecake properly; ideally refrigerate for 2-4 hours or overnight.
  • Use gluten-free graham crackers to maintain the gluten-free status of the recipe.
  • Customize toppings based on season or preference for variety and presentation.

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Find it online: https://flavorfulmealguide.com/gluten-free-mini-cheesecakes-recipe/