Description
Indulge in these delightful gluten-free mini cheesecakes that are creamy, decadent, and perfectly portioned for a sweet treat.
Ingredients
For the Crust:
- 1 cup gluten-free graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted)
For the Filling:
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- pinch of salt
Optional Toppings:
- fresh berries
- whipped cream
- fruit compote
Instructions
- Preheat oven: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press mixture into muffin cups.
- Make filling: Beat cream cheese, sugar, eggs, vanilla, sour cream, and salt. Divide filling over crusts.
- Bake: Bake for 16–18 minutes until just set. Cool in the oven, then refrigerate for 2 hours.
- Serve: Add desired toppings before serving.
Notes
- You can use crushed gluten-free cookies or nuts for the crust.
- These mini cheesecakes freeze well for make-ahead desserts.
