Gluten-Free Mini Cheesecakes are the perfect dessert bite! Everyone loves cheesecake, and these easy to make handheld bites are a rich cheesecake nestled on a graham cracker crust.
Disclosure: This recipe is sponsored by Schär. The opinions are my own.
Gluten-Free Mini Cheesecakes
Did you know you can easily bake cheesecake in a muffin pan? If you love cheesecake, but don’t want to bake an entire cheesecake, try these mini cheesecakes instead!
These cheesecakes are baked in a standard 12-count muffin pan. There’s no need for a springform pan and or the mess with a water bath that a traditional cheesecake requires.
If you have a muffin pan, cupcake liners and the few simple ingredients, you can have these mini cheesecakes in half the time of a traditional cheesecake.
Gluten-Free Graham Cracker Crust
I love the traditional flavor cheesecake, so I wanted my mini cheesecake to also have a graham cracker crust. The filling ingredients of cheesecake are naturally gluten-free.
The only ingredient that needs to be gluten-free is the graham cracker crust. I easily make gluten-free graham cracker crumbs by using Schär Honeygrams.
I absolutely love Schär, and they make some of my family’s favorite gluten-free products! They have everything from certified gluten-free bread, to rolls, pizza crust, cookies, crackers, and snacks.
I buy my favorite Schär products at my local Walmart. You can also use their store finder to see where you can find their products near you.
How To Make Gluten-Free Mini Cheesecakes
- Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- To make the crust: crush the Honeygrams in a food processor or by placing the cookies in a plastic storage bag and crushing them with a rolling pin or your hands. Stir together the crumbs, brown sugar, and melted butter. Add about 1 ½ tablespoons of the mixture into the bottom of each muffin liner and press down to make a crust.
- Beat the room temperature cream cheese with a mixer on low-medium for 1-2 minutes until fluffy. Beat in room temperature sour cream, egg, sugar, vanilla, and lemon juice. To avoid lumps, make sure your ingredients are room temperature. See the tips below on how to quickly bring ingredients to room temperature.
- Using a greased cookie scoop, evenly divide the cheesecake filling among crusts, filling the muffin liners to the top.
- Bake for 20 minutes until they just begin to brown. When you bring the cheesecakes out of the oven, they will be puffy but sink once they cool.
- Cool completely and then cover and refrigerate for at least 3 hours to overnight. Allow the cheesecakes to thaw for 2-3 minutes before removing from the muffin pan. Serve plain or with your favorite toppings.
Tips For Making Cheesecake
- Use room-temperature ingredients to avoid lumps in the cheesecake batter.
- You can quickly bring ingredients to room temperature by placing them in a bowl with warm water for 2-3 minutes.
- Do not worry if you cheesecakes crack on top. Once they cool they, will sink down and the cracks will fill themselves in.
Can You Make Mini Cheese Cakes Ahead Of Time?
Yes, you can! These mini cheesecakes are the perfect make-ahead dessert. Once the cheesecakes are completely cooled, cover and refrigerate. Do not remove the cupcake wrappers or add your favorite toppings until before serving.
Can You Freeze Mini Cheesecakes?
Yes, you can! You can freeze them either left wrapped in the cupcake liners or unwrapped placed in a freezer safe container. Make sure you freeze them plain without adding any topping. They can be frozen for up to 1 month. Simple defrost overnight in the refrigerator or on the counter at room temperature for 5-10 minutes.
Topping Ideas For Cheesecakes
There are so many ways you can top these mini cheesecakes! They are delicious served as plain cheesecakes, but they are so fun to decorate with your favorite cheesecake toppings.
- fresh berries
- lemon curd
- whipped cream
- canned cherry pie filling
- chocolate sauce
- caramel sauce
One of the best things about these individual cheesecakes is that this recipe is so easy to make! I promise these are just as easy as making a no-bake gluten-free cheesecake.
Making a baked cheesecake can sometimes be challenging with water baths and hours of baking. But not with mini cheesecake bites. They have an amazing baked cheesecake texture without all the time and work!
This gluten-free mini cheesecake recipe is the perfect way to serve cheesecake to a crowd and is a party favorite for any kind of celebration!
More Gluten-Free Dessert Recipes To Try!
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Gluten-Free Mini Cheesecakes
Ingredients
- 1 ¼ cup gluten-free graham cracker crumbs ,I use Schär Honeygrams to make the crumbs
- 2 tablespoons light brown sugar ,packed
- 5 tablespoons butter ,melted
- 2 (8-ounce) packages cream cheese ,room temperature
- ½ cup sour cream ,room temperature
- 2 large eggs ,room temperature
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- To make the crust: crush the Honeygrams in a food processor or by placing the cookies in a plastic storage bag and crushing them with a rolling pin or your hands. Stir together the crumbs, brown sugar, and melted butter. Add about 1 ½ tablespoons of the mixture into the bottom of each muffin liner and press down to make a crust.
- Beat the room temperature cream cheese with a mixer on low-medium for 1-2 minutes, until fluffy. Beat in room temperature sour cream, egg, sugar, vanilla, and lemon juice. To avoid lumps make sure your ingredients are room temperature. See tips in recipe notes on how to quickly bring ingredients to room temperature.
- Using a greased cookie scoop, evenly divide the cheesecake filling among crusts, filling the muffin liners to the top. Bake for 20 minutes, until they just begin to brown. When you bring the cheesecakes out of the oven they will be puffy, but sink once they cool. Cool completely and then cover and refrigerate for at least 3 hours to overnight. Allow to thaw for 2-3 minutes before removing from the muffin pan. Serve plain or with your favorite toppings.
Notes
- Use room-temperature ingredients to avoid lumps in the cheesecake batter.
- You can quickly bring ingredients to room temperature by placing them in a bowl with warm water for 2-3 minutes.
- Do not worry if you cheesecakes crack on top. Once they cool they will sink down and the cracks will fill themselves in.
- These mini cheesecakes are the perfect make-ahead dessert. Once the cheesecakes are completely cooled cover and refrigerate. Do not remove the cupcake wrappers or add your favorite toppings until before serving.
- You can freeze them either wrapped or unwrapped in a freezer safe container. Make sure you freeze them plain, without adding any topping. They can be frozen up to 1 month. Simple defrost overnight in the refrigerator or on the counter at room temperature for 5-10 minutes.
- Mama says, "Check all of your labels!"
Kerry says
I loved these so much and so did my non-GF friends! These are my new favorite. I used the honey grahams mentioned in the recipe Schar’s? I also made a lemon-blueberry compote for the top which I added before serving. Real good ya’ll!
Karen says
This is my go too recipe. I make it with strawberry compote in the summer. Recently tried a raspberry compote, equally delicious! So simple so special!!!
Pat says
This was delicious! I want to make this for a friend but she cannot have eggs. Could I substitute flax seed eggs?
Audrey says
Hi Pat! I am so happy that you enjoyed the cheesecakes. I have not tried my recipe with flaxseed eggs.
jo says
Thank you for the wonderful recipe. Could I use the mini pans to make tiny ones? I appreciate your help and I am anxious to try making them. jo
Audrey says
Hi Jo! I have not tired the recipe with mini pans, so I do not know how they would turn out. You probably will need to adjust the baking time to be less. If you try it please let me know how they turn out.
Pam M says
These have become a family favorite. My teenage granddaughter who has Celiac disease is thrilled to have a yummy option that tastes as good if not better than those with gluten. Thanks so much!
Joanne Olsen says
Amazing🥰 and easy big hit with friends and family
Sue says
Ridiculously delicious and easy!!
Kimberli Howard says
So these are magically delicious!! I made a raspberry sauce to go on them and I think I may have to have these in my home at all times now! Also, there isn’t a ton of sugar in them, which is great…the balance of taste is spot on!
Ellie says
These cheesecakes are delicious and make those of us who are gluten-free, don’t feel like we are missing out! The Schar crackers are the best by far! Thank you for this wonderful recipe!
Heather says
Absolutely my go to mini cheesecake recipe. I love changing up the flavor with different toppings.Do you think I could use a silicone muffin tray to make these? I know cheesecakes can be picky so just wanted to be sure!
Audrey says
Thank you so much Heather! I have not tried baking the cheesecakes in a silicone muffin tray. If you try it, please let me know how they turn out.
Jada says
I have made these twice now in silicone baking cups instead of paper and they turned out great! they pop right out of the silicone liners!
Lily W. says
Love this recipe, easy to follow and what a nice presentation. Makes good gift!
Mona persaud says
Hi, recipe sounds awesome!! Want to try it but can’t access sour cream, what can I substitute?
Audrey says
Hi Mona! You can make a sour cream substitute by using Greek yogurt mixed with a little bit of lemon juice or white vinegar. I hope you enjoy the cheesecakes.
Janet says
Made a lot of friends with this receipt. DELICIOUS Used vanilla cream cookie one time and vanilla wafer another time both are fine
Jenna Rae says
This is my go to cheesecake! I don’t put the full amount of crust in the tins, probably just a tablespoon or so. Thanks!
Cindy Moreau says
Fabulous! I used Me Del gf ginger snaps for the crust and omitted the sugar.
Lucretia Copeland says
My daughter has to eat a gluten free diet . So, for her graduation I made these. She loved them, and so did everyone else. One suggestion, don’t use paper cup liners. Use the thicker aluminum ones.
CJ says
Ah-Mazing! These are going to a bridal shower with me this afternoon, can’t wait to share the love! Too bad I only made 12, they’ll fly off the plate in no time!
Valerie says
These are amazing. I made them for a very special 80th birthday party and everyone loved them! They came out picture perfect and they tasted amazing. No one would have known they were gluten free if I hadn’t told them. I drizzled a high quality chocolate syrup on the dessert plates and they were decadent and elegant!
Destiny Crews says
LOVED THIS! I made them for my husbands birthday! Big hit!! My only question, how long are they good in the fridge?!?
Sophia says
Hi I am 11 years old and my mom is gluten free. I love baking for her and your baking recipes are so great.
Audrey says
Thank you so much Sophia! You just made my night.
Shanequa says
I made these for Thanksgiving and they were great. I used a different brand of gluten free crackers but they were still yummy.
Juliana says
I love ❤️ your website I’m 11 and I love baking desserts for my family I am gluten free along with my mom and my two sisters but I bake for my whole family(my dad is not gluten free). I made this without the crust you just have to put more in .I love ? ur website
Lisa Murawski says
The cheesecakes are very tasty and keep well.
Courtney Heaton says
These came out great!! Thanks so much!
Elizabeth says
Easy to make and super delicious!!! Loved that delicious crust!
Eleni says
Uhmmm freeze them? I don’t think so. They won’t last more than a day. Great recipe great taste!! Thank you for posting the recipe!
Audrey says
Thank you so much Eleni for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the cheesecakes. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Gina says
Delicious!! This is the PERFECT recipe!! I also want to make some chocolate ones. Has anyone used this recipe and added coco powder?
Gwen Farrugia says
This recipe is great because it is delicious and pretty. I made these and took them to a dinner party. (I didn’t tell anyone that they were gluten-free.) They were a huge hit! I made half as the recipe states and made the second half using gluten-free oreo type cookies instead of graham crackers and put caramel, mini chocolate chips, and mini pecan pieces on top. Both got rave reviews!
Audrey says
Thank you so much Gwen for the wonderful 5-star recipe review! I am so happy that everyone enjoyed the cheesecakes and they were a huge hit. Thank you for sharing how you made an oreo type cookie crust as well. They sound amazing! Thank you again.
Jessica says
I’ve made these so many times and there always a big hit! Can’t wait to try and add the nutmeg to the crust next time!
Audrey says
Thank you so much Jessica for the awesome 5-star recipe review! I am so happy that you have made the mini cheesecakes and are always a big hit. Thanks again!
Jenice says
Easy to make, delicious, and an elegant presentation. I made them for my daughter’s engagement party, and got tons of compliments!!
Audrey says
Thank you so much Jenice for the wonderful 5-star recipe review! I am so happy that you enjoyed the cheesecakes. I am glad they were easy to make and you got tons of compliments on the elegant presentation. Thank you again!
Patti says
I made these cheesecakes for Christmas and they were soooo delicious. All of my guests raved about how good they were. I will definitely be making them again, and again and again!
Audrey says
Thank you so much Patti for the awesome 5-star recipe review! I am so happy that everyone enjoyed the cheesecakes and you will definitely be making them again. Thank you again!
Coco says
Seriously delicious!
Audrey says
Thank you so much Coco for the awesome 5-star recipe review! I am so happy that you enjoyed the cheesecakes. Thanks again!
Laura Thornton says
I can’t recommend this recipe enough! I have made it twice for two Christmas parties this week. I followed the recipe exactly except I added the batter in a glass measuring cups and just poured into the muffin liners. I also added 1/2 tsp nutmeg and 1/4 tsp nutmeg to the crust (someone else had suggested). The first time I used lemon curd and berries on top. The second time I made them in mini muffin tins for “cheesecake bites” and then topped with salted carmel and chocolate chips. I even put a few mini chips on top of the crust before I poured the batter over. I got so many compliments on them and this will definitely be a go-to recipe- THANK YOU!!
Audrey says
Thank you so much Laura for the awesome 5-star recipe review! I am so happy that everyone enjoyed the cheesecakes and that this will be your go-to recipe. You are so welocome, I love sharing the recipe that I make for my family. Thakns again!
Laura Thornton says
I can’t recommend this recipe enough! I have made it twice for two Christmas parties this week. I followed the recipe exactly except I added the batter in a glass measuring cups and just poured into the muffin liners. I also added 1/2 tsp nutmeg and 1/4 tsp cinnamon to the crust (someone else had suggested). The first time I used lemon curd and berries on top. The second time I made them in mini muffin tins for “cheesecake bites” and then topped with salted carmel and chocolate chips. I even put a few mini chips on top of the crust before I poured the batter over. I got so many compliments on them and this will definitely be a go-to recipe- THANK YOU!!
Audrey says
Thank you so much Laura for the awesome 5-star recipe review, it really made my night! I am so happy that everyone enjoyed the mini cheesecakes. Thank you so much for sharing your yummy toppings and the spices that you added to the crust. I am going to try that the next time I make them. I am so glad that this will be a go-to recipe for you. You are so welcome, I love sharing what I make for my family. Thanks again!
Cree says
This was great! I added some cinnamon and nutmeg to the crust and it was amazing! Thanks so much for this easy recipe that my whole family can enjoy!
Audrey says
Thank you so much Cree for the awesome 5-star recipe review! I am so happy that you enjoyed the cheesecakes. Cinnamon and nutmeg sound super yummy! Thank you for sharing, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thanks again!
anne says
what a great easy recipe! excited to taste them. Patiently waiting for them to chill.
Audrey says
Thank you so much Anne for the wonderful 5-star recipe review! I am so happy that this recipe is a great easy recipe. I hope you enjoy the cheesecakes. Thanks again!
Julie M Rohde says
Daughter loves these. she always would go without dessert, now she has something that tastes great.
Audrey says
Thank you Julie for the awesome 5-star recipe review! I am so happy that your daughter loves the cheesecakes and she now enjoys dessert. This really made my day! Thank you again!
Suzanne says
These look perfect for a bridal shower I’m planning where some of the guests are gluten free. Thanks for the recipe!
Audrey says
Hi Suzanne. These would be a perfect dessert for a bridal shower. You are so welcome. I hope everyone enjoys the mini cheesecakes!
Sandy says
Can you please tell me what the pudding like substance is under the berries in the pictures. You don’t mention what to put on top of the cheesecakes to make the berries stay where you put them. I plan on making these for a Mother’s Day gathering! Thanks for your help!
Audrey says
Hi Sandy! I used lemon curd under the berries. I bought a jar of gluten-free lemon curd at my local grocery store. I hope everyone enjoys the mini cheesecakes. Wishing you a happy Mother’s Day!
Brianna says
Excellent recipe. I really appreciated that they store so well! Very yummy and easy too. Mama Knows Gluten Free nails it again!!
Audrey says
Thank you so much Brianna for the wonderful 5-star recipe review! I am so happy that you enjoyed the mini cheesecakes, that you found the recipe easy and they stored well. You just made my day. Thank you again!