Description
Delight in these creamy gluten-free mini cheesecakes, featuring a crunchy graham cracker crust and customizable toppings, perfect for any celebration or a sweet treat just because.
Ingredients
- Gluten-free graham cracker crumbs
- Unsalted butter
- Cream cheese
- Granulated sugar
- Vanilla extract
- Eggs
- Salt
- Optional toppings (fresh berries, caramel sauce, chocolate drizzle)
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Mix gluten-free graham cracker crumbs with melted butter until combined. Press about a tablespoon of the mixture into each liner to form a crust.
- Beat softened cream cheese with sugar until smooth. Add eggs one at a time along with vanilla extract, mixing until fully incorporated.
- Pour the cheesecake filling over each crust until nearly full. Bake for 20-25 minutes until set but slightly jiggly in the center.
- Allow to cool completely before refrigerating for at least 2 hours before serving. Top with your favorite garnishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 140
- Sugar: 8g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg