Print

Gluten-Free Mini Cheesecakes

Gluten-Free Mini Cheesecakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the creamy delight of Gluten-Free Mini Cheesecakes, a perfect treat for any occasion. These bite-sized desserts are easy to make and suitable for gatherings, from casual get-togethers to special celebrations. Made with blanched almond flour for a gluten-free crust and rich cream cheese filling, they provide a satisfying experience without the worry of gluten. Customize them with fresh berries or a dusting of powdered sugar for a touch of elegance. Plus, with the ability to make them ahead of time, you’ll save precious minutes on busy days while still impressing your guests.

Ingredients

Scale
  • 1 1/4 cups blanched almond flour
  • 1/4 cup granulated sugar
  • pinch of salt
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted butter (melted and cooled slightly)
  • 2 8-ounce packages cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 large eggs (room temperature)
  • berries (for topping)
  • powdered sugar (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin pan with muffin liners.
  2. In a bowl, combine almond flour, sugar, salt, and lemon zest. Add melted butter and mix until combined.
  3. Divide the crust mixture among liners and press down gently.
  4. Bake crusts for about 10 minutes until lightly browned; let cool.
  5. Beat cream cheese and sugar until creamy, then add vanilla and salt. Mix in eggs one at a time.
  6. Fill each liner with cheesecake batter until about 2/3 full and bake for another 10 minutes.
  7. Allow cheesecakes to cool gradually in the oven for about 1.5 hours before chilling in the refrigerator for at least 2 hours.

Nutrition

Find it online: https://lowfatfoodie.com/gluten-free-mini-cheesecakes/