Pin it
These indulgent gluten-free mini cheesecakes have completely changed how I think about desserts. With their smooth, creamy filling sitting on top of a rich graham cracker base, they pack all the luxury of classic cheesecake into cute individual servings.
My next-door neighbor tried these at our neighborhood summer party and asked for the recipe right away. Now whenever we have people over for dinner, these tiny treats are what everyone wants.
- Gluten-free graham crackers: Create that essential crunchy foundation that stays firm against the soft filling
- Cream cheese: Gives that classic tangy flavor - always go for full-fat for the creamiest results
- Sour cream: Brings extra moisture and slight tartness that cuts through sweetness
- Eggs: Help everything set up with that traditional cheesecake feel
- Vanilla extract: Rounds out the flavor profile - skip the fake stuff
- Lemon juice: Lifts all the tastes without making things taste lemony
- Brown sugar: Adds warm caramel notes to the crust that work well with the crackers
Easy Preparation Guide
- Get the Base Ready:
- Crush gluten-free graham crackers into fine bits. Combine with melted butter and brown sugar until it looks like damp sand. This makes a solid foundation that stays together when firmly pushed into paper liners. Press roughly 1½ tablespoons into each cup using a glass bottom for an even layer.
- Whip Up the Filling:
- Whisk room temperature cream cheese until it's completely smooth, about 2 minutes. Getting it to room temp first is super important or you'll end up with annoying lumps that won't mix in. Add your sour cream, eggs, sugar, vanilla, and lemon juice, mixing slowly to keep air out which can make cracks. You want the mix pourable and silky.
- Cook Just Right:
- Fill each cup almost to the top using a greased cookie scoop for easy portioning. Bake at 350°F for 20 minutes exactly until the outer edges set but the middle still wobbles slightly. They'll puff up while baking but sink a bit as they cool, making the perfect spot for toppings. Don't leave them in too long or they'll dry out.
- Let Them Rest:
- Cool the cheesecakes completely at room temp before putting them in the fridge for at least 3 hours, though overnight works best. This waiting period helps the flavors come together and creates that perfect texture. Trust me, waiting makes every bite worth it.
Pin it
I've found Schär Honeygrams are the best kept secret for gluten-free graham crusts. I started using them after trying to make my own alternatives that just fell apart. They give that real graham taste that makes these mini cheesecakes taste just like ones from fancy bakeries.
Fantastic Prep-Ahead Treat
These tiny cheesecakes actually get better when made a day early. The flavors get deeper and the texture turns even more velvety after sitting overnight in the fridge. That's why they're so good for parties when you don't want to rush around the day of your event. Just keep them covered in the fridge without any toppings until about half an hour before you serve them.
Fun Topping Suggestions
What makes these mini cheesecakes so great is how you can dress them up in so many ways. Fresh berries add color and natural sweetness. A spoonful of lemon curd brings a zingy brightness that works really well with the rich cake. Chocolate ganache turns them into an extra special treat. For parties, you could set up a topping station so everyone can fix their own dessert just how they like it.
Fixing Common Problems
Even people who bake all the time sometimes run into issues with cheesecake. If the tops crack, don't stress about it. As they cool down, small cracks usually close up on their own. For bigger cracks, just put some whipped cream or fruit on top and nobody will notice. If your cheesecakes sink a lot in the middle, they probably needed a bit more time in the oven. Next time, try baking them for another minute or two.
Pin it
Frequently Asked Questions
- → How do I create a gluten-free crust?
Take gluten-free graham crackers—brands like Schär are great—mash them up, then mix with melted butter and some sugar. Press this mix into muffin wrappers for a great base.
- → What are good toppings for these cheesecakes?
Some favorites include whipped cream, fresh fruit, chocolate drizzle, lemon curd, caramel, or canned cherries for a classic look.
- → Can I prepare these cheesecakes in advance?
Definitely! After they’ve cooled, store them in the fridge covered. Add any decorations or toppings when you're ready to serve.
- → Are these cheesecakes freezable?
Yes! You can freeze them, plain and without toppings, in a sealed container for up to four weeks. Let them thaw in the fridge or leave at room temperature for a few minutes before eating.
- → Why do cracks show up on my cheesecakes?
Cracks aren’t a problem—they often close as they cool. Keep your ingredients room temperature to avoid cracking, or don’t worry about it since toppings will cover any imperfections!