Gluten Free Mini Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
5 tablespoons butter, melted
02 -
2 tablespoons packed light brown sugar
03 -
1 1/4 cups gluten-free graham cracker crumbs (like Schär Honeygrams)
→ Cheesecake Filling
04 -
2 large eggs, at room temperature
05 -
1 teaspoon fresh lemon juice
06 -
1/2 cup granulated sugar
07 -
1/2 cup sour cream, softened to room temp
08 -
2 (8-oz) packs of room-temp cream cheese
09 -
2 teaspoons vanilla extract (pure)
# Instructions:
01 -
Turn on your oven and set it to 350°F (175°C). Pop 12 cupcake liners into a muffin tin.
02 -
Toss the graham crackers into a food processor or smash them inside a bag with a rolling pin until they're crumbs. Mix those with brown sugar and melted butter. Scoop out about 1 1/2 tablespoons per muffin liner and press it firmly to make the base.
03 -
Grab a mixing bowl and use a hand mixer on low-medium to whip up the cream cheese for 1-2 minutes until it’s light and airy. Stir in the sour cream, eggs, sugar, vanilla, and lemon juice. Keep mixing until it’s smooth.
04 -
Take a cookie scoop and grease it lightly. Spoon the cheesecake mix into each muffin liner until they’re all filled to the brim.
05 -
Bake for 20 minutes. Pull them out when the tops just start to show a little bit of color. They’ll puff up but settle down as they cool.
06 -
Let them come to room temp. Cover them up and chill in the fridge for at least three hours or, better yet, overnight. Right before serving, leave them at room temp for a few minutes, then gently take them out of the muffin tin.
07 -
Leave them plain or jazz them up with the toppings you like before digging in.
# Notes:
01 -
Warm ingredients mix better. Forget lumps in the batter!
02 -
Need room-temp ingredients fast? Let them sit in warm water for 2-3 minutes.
03 -
Cracking isn’t a worry. The tops will smooth out when cooling.
04 -
You can make these tiny cheesecakes ahead and keep them chilled.