Gluten-Free Mini Cheesecakes
Indulge in the rich and creamy goodness of these **Gluten-Free Mini Cheesecakes**, perfect for satisfying your dessert cravings without the gluten. Featuring a nutty almond flour crust sweetened with just a touch of sugar and topped with a luscious cream cheese filling, these bite-sized treats are both decadent and simple to make. With just 20 minutes of prep time and no-fuss baking, they’re ideal for any occasion, from dinner parties to weeknight indulgences. Enhance the presentation with a pop of color by adding fresh berries as a topping, or enjoy them as is for a classic, melt-in-your-mouth experience. These mini cheesecakes are not only gluten-free but also a crowd-pleaser, making them the ultimate dessert to share—or keep all to yourself!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Granulated sugar (for crust)
- 3 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 0.25 cup Sour cream
- 1 cup Fresh berries (optional, for topping)
Instructions
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
In a bowl, combine almond flour and 2 tablespoons of sugar. Stir in the melted butter until the mixture resembles wet sand.
Press about 1 tablespoon of the almond flour mixture into the bottom of each muffin cup, making sure the crust is even.
Bake the almond flour crust in the preheated oven for 5 minutes. Remove and let it cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add 3/4 cup of sugar and vanilla extract to the cream cheese, mixing until well combined.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Gently fold in the sour cream until the mixture is smooth and creamy.
Evenly divide the cheesecake filling among the prepared muffin cups, filling nearly to the top of each liner.
Bake for 20-22 minutes or until the centers are set and just slightly jiggly. Avoid overbaking.
Remove from oven and let them cool completely in the pan on a wire rack.
Refrigerate the mini cheesecakes for at least 2 hours or until fully chilled.
Before serving, top each mini cheesecake with fresh berries, if desired.
Nutrition Facts
Calories |
3517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.4 g | 338% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 219.2 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 835 mg | 64% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
