Gluten-Free Mini Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 1/4 cup gluten-free graham cracker crumbs
02 -
2 tablespoons light brown sugar, packed
03 -
5 tablespoons butter, melted
→ Cheesecake Filling
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
# Instructions:
01 -
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 -
Crush gluten-free graham crackers in a food processor or using a plastic bag and rolling pin. Mix crumbs, brown sugar, and melted butter. Add 1 1/2 tablespoons of mixture into each muffin liner and press to form a crust.
03 -
Beat cream cheese on low-medium speed for 1-2 minutes until fluffy. Mix in sour cream, eggs, granulated sugar, vanilla extract, and lemon juice. Ensure ingredients are at room temperature to avoid lumps.
04 -
Using a greased cookie scoop, evenly divide filling among crusts, filling liners to the top.
05 -
Bake for 20 minutes, until cheesecakes begin to brown. Remove from oven; they will be puffy but sink as they cool.
06 -
Cool completely. Cover and refrigerate for at least 3 hours or overnight. Allow to thaw for 2-3 minutes before removing from the muffin pan. Serve plain or with toppings.
# Notes:
01 -
Ensure all ingredients are at room temperature to avoid lumps in the batter.
02 -
Cheesecakes may crack but will settle as they cool, filling the cracks naturally.
03 -
These can be prepared in advance. Refrigerate plain and add toppings before serving or freeze up to 1 month without toppings.