Gluten-Free Mini Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 1/4 cup gluten-free graham cracker crumbs (e.g., Schär Honeygrams)
02 -
2 tablespoons light brown sugar, packed
03 -
5 tablespoons butter, melted
→ Cheesecake Filling
04 -
2 (8-ounce) packages 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 (175°C). Line a 12-cup muffin pan with cupcake liners.
02 -
Crush the Honeygrams into crumbs using a food processor or by placing the cookies in a plastic storage bag and smashing with a rolling pin. Combine crumbs, brown sugar, and melted butter. Add approximately 1 1/2 tablespoons of the mixture to the bottom of each muffin liner and press down firmly to create a crust.
03 -
In a mixing bowl, beat room-temperature cream cheese with a hand mixer on low-medium speed for 1-2 minutes until fluffy. Add sour cream, eggs, granulated sugar, vanilla extract, and lemon juice. Mix until fully combined and smooth.
04 -
Using a greased cookie scoop, divide the cheesecake filling evenly among the muffin liners, filling each to the top.
05 -
Bake for 20 minutes, or until the tops begin to brown slightly. Remove from the oven; the cheesecakes will appear puffy but will sink as they cool.
06 -
Allow the cheesecakes to cool completely, then cover and refrigerate for at least 3 hours or overnight. Let them stand at room temperature for 2-3 minutes before removing from the muffin pan.
07 -
Serve plain or add your favorite toppings before serving.
# Notes:
01 -
Use room-temperature ingredients to avoid lumps in the batter.
02 -
Quickly bring cold ingredients to room temperature by submerging them in a bowl of warm water for 2-3 minutes.
03 -
Cracks on the surface will disappear as the cheesecakes sink while cooling.
04 -
Mini cheesecakes can be made ahead of time and stored in the refrigerator for convenience.