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.Step-by-step photos can be seen below the recipe card.
Prep Time10 minutesmins
Cook Time20 minutesmins
refrigerate3 hourshrs
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten-free cheesecake, gluten-free mini cheesecakes
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
This recipe is made in a standard 12-cup muffin tin, so they’re mini compared to a full 12-inch cheesecake. If you want to make them in a mini muffin tin, reduce the bake time to about 10–12 minutes and use about 1 tsp of crust mixture and 1 tbsp of filling per cup.
You can quickly bring cold ingredients to room temperature by placing them in a bowl of warm water for 2–3 minutes.
For an extra-smooth texture, bake the cheesecakes in a water bath, though it’s not required.
Don’t worry if cracks appear on top. As the cheesecakes cool, they naturally sink down, and the cracks usually fill in on their own.
Readers have had success substituting with lactose-free cream cheese, lactose-free sour cream, and Greek yogurt sub for the sour cream. Add 1 tsp of lemon juice or white vinegar to the yogurt to sour it a bit.