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These fuss-free gluten-free mini cheesecakes are perfect for parties or potlucks and couldn’t be any easier to make!
I really love cheesecake. Like really love it. But you won’t find a single recipe for a full-sized cheesecake on my blog because I rarely find myself with a reason to make 16 servings of cheesecake.
If I made a cheesecake without a real purpose or some place to send it, I’d eat a copious amount, get sad and then make something else to help me get over my grief. It’s a vicious cycle. With these gluten-free mini cheesecakes, you get everything you could want from a cheesecake but with built-in portion control! Eat one or two and freeze the rest.
The other reason I don’t make full cheesecakes is that it’s just so much more fussy than making mini cheesecakes! You don’t need to worry about water baths, cracks in the filling or refrigerating the cheesecake overnight. I don’t know about you, but when I make dessert, I want it now and not to wait for what feels like an eternity. In the directions, I say to chill the cheesecakes for 2 hours before serving, but if you’re in a hurry (or just really want your cheesecake!) you can pop them in the freezer for about 30 minutes.
I’ve had some less than stellar gluten-free crusts in the past but this one is perfect! Pre-baking the crusts and letting them cool slightly prevents the crust, which is almond flour based, from getting soggy. If you don’t have almond flour, you could use another type of nut flour or meal. I’m thinking hazelnut meal would be tasty!
I added a bit of lemon zest to the crust to liven it up and don’t recommend skipping this step because the crust would taste pretty neutral otherwise. Alternatively, you could add lime or orange zest or even a little extract to the crust if you want it a little more zippy. And the filling? So rich, creamy and smooth! I used just a little less sugar than often called for but none of my taste testers missed it or even noticed.
You can decorate the mini cheesecakes simply with blueberries and raspberries like I did or use a dessert sauce, like my honey sweetened strawberry sauce. And if it’s already too hot to bake and you need some cheesecake now, try Jamie’s no-bake lemon Oreo cheesecakes (but make sure to use gluten-free ingredients, if necessary!)
Gluten-Free Mini Cheesecakes
Ingredients
For the crust:
- 1 ¼ cups blanched almond flour
- ¼ cup granulated sugar
- pinch of salt
- 1 tablespoon lemon zest
- 3 tablespoons unsalted butter melted and cooled slightly
For the filling:
- 2 8-ounce packages cream cheese
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 2 large eggs room temperature
For decoration:
- berries and powdered sugar optional
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with 12 muffin liners.
- Prepare the crust. In a medium mixing bowl, stir together all the dry ingredients, then stir in the butter and mix until thoroughly combined.
- Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down with the bottom of a shot glass.
- Bake for 10 minutes or until very lightly browned. Remove from the oven and cool for at least 10 minutes while preparing the filling.
- Using an electric hand mixer or a stan dmixer fitted with the beater attachment, beat the cream cheese and sugar at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorporated. Do not over mix!
- Fill each liner about 2/3 full with the batter and bake for 10 minutes or until the centers of the cheesecakes don't jiggle when the pan is tapped. Open the oven door (at least 1 foot wide) and let the cheesecakes cool to room temperature - about 1 1/2 hours. For easiest removal, remove the paper liners now. They can also be removed after chilling, though a little more cheesecake may stick to the liners then.
- Chill for at least 2 hours before serving. Decorate with berries and dust with powdered sugar, if desired. Refrigerate for up to 4 days.
Notes
- If you need these to be gluten-free, make sure all your products are certified gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been in search for a gluten-free cheesecake for some time now. I can’t tell you how many cheesecake recipes I’ve tried to finally come across this one! Highly recommend it!
Thanks so much for stopping by! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Made these for Easter this year, and they were amazing!
So happy to hear you enjoyed the cheesecakes, Lisa! Thanks so much for stopping by and leaving your feedback!
-Jamie
I just wanted to say how much I appreciate this recipe. The only thing i’ve ever baked before these was a potato. My wife doesn’t gluten, had been craving cheesecake, and just had her birthday. These were so easy to make and it was such a wonderful surprise treat for her. She took them to work and her coworkers loved them!
So happy to hear you and your wife (and her coworkers!) enjoyed the cheesecakes, Cory! What a sweet birthday treat. Thanks so much for stopping by and leaving your feedback!
-Jamie
Do you these could be baked in a pan to make bars if the pan was lined with parchment?
Hello! I have not tried baking these as bars before, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
I’d like to cut this recipe in half. Will that work, or do I need to adjust any ingredient amounts?
Hello! I haven’t attempted halving this recipe, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
Hi.
Are you us9ng a regular cupcake tin or a different sized pan?
Thank you!
Hi Cher – A regular cupcake/muffin tin! Hope this helps. Happy baking.
Jamie
I brought these to a dinner party hosted by a gluten free friend and they were loved by all guests!
No one would have thought they were gluten free, including the hostess.
So happy to hear you enjoyed the cheesecakes, Chris! Thanks so much for stopping by and leaving your feedback!
-Jamie
I have just made these cheesecakes and they are amazing. Your detailed instructions were easy to follow, the base is really nice too. Thank you – my new fave !
Yay! So happy to hear you loved them. Thanks so much for stopping by and leaving your feedback. :)
-Jamie
Can these be made a week ahead and frozen?
Hi Donna – Yes, you should be able to freeze these. Happy baking!
Thank you for sharing this recipe! My sister is allergic to gluten and I made these for her birthday! My entire family loved them!
So happy to hear you enjoyed the cheesecakes, Lily! Thanks so much for stopping by and leaving your feedback!
-Jamie