Best Mini Cheesecake Recipe (Gluten-Free)
Mini gluten-free cheesecakes are a faster, no-fuss version of the traditional cake. They're perfect make-ahead desserts when you need something easy and crowd-friendly. They are creamy, smooth, and surprisingly simple to make. They bake in a standard muffin pan and are ideal for parties, holidays, or gatherings. Small-batch desserts are always a hit.
Ingredients
For the crust:
- 1 and 1/4 cup gluten-free digestive cookies (150g)
- 4 tablespoons unsalted butter (56g), melted
For the filling:
- 16 ounces of cream cheese softened at room temperature
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
Instructions
- Preheat oven to 350°F (180°C). Line a 12-count muffin pan with liners.
For the crust:
- Combine the cookie crumbs and the melted butter in a medium bowl. Place a tablespoon of crust mixture into each liner and press hard. Bake the crusts for 5 minutes.
For the filling:
- With a stand mixer fitted with a paddle attachment or a handmixer, beat the cream cheese and granulated sugar together on medium-high speed for about 2 minutes until the mixture is smooth. Add the cream and vanilla extract and beat until combined. Add the eggs 1 at a time, beating well after each addition. Don’t over-mix. Place the mixture in the prepared pan, dividing evenly to the top.
- Bake for 20 minutes until the edges are set, and the centers slightly jiggle.
- Let cool at room temperature and then place covered in the refrigerator to chill for at least 2 hours, ideal overnight.
- Serve the cheesecakes with your favorite topping. Here is the link to this strawberry sauce, blueberry compote, and plum compote that pair beautifully.
Notes
Store leftover covered in the refrigerator for up to 5 days. You can also freeze them in an airtight container.