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 1/2 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 1/4 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
- 1/2 cup sour cream ,room temperature
- 2 large eggs ,room temperature
- 1/2 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 1/2 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!"
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!
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!
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!
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!
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!
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!
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!