Gluten-Free Mini Cheesecakes (Print Version)
Creamy gluten-free cheesecakes with a graham cracker crust.
# Ingredients:
01 -
1 1/4 cup gluten-free graham cracker crumbs (e.g., Schär Honeygrams, crushed)
02 -
2 tablespoons light brown sugar, packed
03 -
5 tablespoons butter, melted
04 -
16 ounces cream cheese, room temperature
05 -
1/2 cup sour cream, room temperature
06 -
2 large eggs, room temperature
07 -
1/2 cup granulated sugar
08 -
2 teaspoons pure vanilla extract
09 -
1 teaspoon lemon juice
# Steps:
01 -
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 -
Crush the gluten-free graham crackers using a food processor or by placing them in a plastic storage bag and crushing with a rolling pin or hands. Mix crumbs with brown sugar and melted butter. Add 1 1/2 tablespoons of the mixture to each muffin liner and press to create a crust.
03 -
Beat room temperature cream cheese on low-medium speed for 1-2 minutes until fluffy. Add sour cream, eggs, sugar, vanilla, and lemon juice. Mix until smooth. Ensure all ingredients are at room temperature to avoid lumps.
04 -
Using a greased cookie scoop, evenly distribute the cheesecake filling over the crusts, filling liners to the top.
05 -
Bake for 20 minutes, or until tops begin to lightly brown. Cheesecakes will puff during baking and sink after cooling.
06 -
Cool cheesecakes completely, then cover and refrigerate for at least 3 hours or overnight. Serve plain or with your desired toppings.
# Notes:
01 -
Ensure all ingredients are at room temperature for a lump-free batter. Quickly bring ingredients to room temperature by placing them in a bowl with warm water for 2-3 minutes.
02 -
Cracks in cheesecakes will dissipate as they cool and sink.
03 -
Cheesecakes can be made ahead, stored with wrappers on, and refrigerated. Add toppings just before serving.
04 -
Freeze cheesecakes plain (no toppings), either wrapped or unwrapped in a freezer-safe container for up to 1 month. Defrost in the refrigerator or at room temperature before serving.