Creamy Gluten-Free Mini Cheesecakes
yields: 18 -20 mini cheesecakes
These easy gluten-free mini cheesecakes have a crisp gingersnap crust topped with a creamy vanilla-scented cheesecake! With no need for a water bath and a very short bake time, these mini cheesecakes couldn't be easier. Enjoy them on their own or with your favorite toppings. Make them in a standard-size muffin tin or a mini muffin tin for single bite-sized cheesecakes!
Ingredients
Gingersnap crust:
- 175 g (1¾ cups) gluten-free gingersnap cookie crumbs, see note for graham cracker crust
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, melted
- ¼ teaspoon kosher salt
Cheesecake filling
- 16 ounces (2 8-ounce blocks) full-fat cream cheese (blocked), room temperature
- 121 g (½ cup + 1½ tablespoons) granulated sugar
- ½ cup (120 g) sour cream, room temperature
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 2 large eggs, room temperature
INSTRUCTIONS
- Prepare your gingersnap crust. Preheat the oven to 350°F and line 1-2 standard muffin tins with 18-20 liners, or line mini muffin tins with 48 mini liners.
- Combine the gingersnap crumbs and sugar with a fork. Pour in the melted butter and salt and mix well until the crumbs are evenly moistened. The crumbs should be sandy, but a clump will just hold together when pinched. Note: Some brands may soak up moisture differently, if a clump will not hold together because your crumbs are too dry, add up to ½ tablespoon more melted butter. If your graham crackers are too wet, add up to ¼ cup more gingersnap crumbs.
- Divide the crust crumbs among the lined muffin cups, scooping 1 tablespoon into each cup for standard-sized muffin tins, or 1 teaspoon for mini-muffin tins. Use a small spoon to firmly pack the crumbs down into a layer on the bottom of each cup. Bake for 7-8 minutes, until set, but not burnt and remove from oven. Reduce heat to 325°F.
- Prepare the filling. Beat the cream cheese and sugar over medium-high speed in the bowl of a stand mixer or a large bowl with a hand mixer, until smooth and creamy, scraping down the sides a few times. Add the sour cream, vanilla, and salt, and beat on medium speed combined, scraping down the sides again.
- Add the eggs, one at a time, mixing on medium speed until just combined, scraping down the sides after each addition. Take care not to overmix the filling after you've added the eggs or you will incorporate too much air into the cheesecake, leading to potential cracks and sinking.
- Let the crusts cool completely before filling. Divide the filling among the cooled crusts, adding 3-4 tablespoons per standard-sized muffin tin cheesecake, or 1 heaping tablespoon for mini muffin tin cheesecake (For standard muffin-size cheesecakes, I use or for the filling, and for mini muffin tin cheesecakes, I use ). Give each muffin tray a couple of taps on the counter to release any air bubbles.
- Bake on the middle rack, for 16-19 minutes for standard-size muffin tins or 10-12 minutes for mini muffin tins. Remove from oven and let cool completely.
- Cover muffin tins with plastic wrap, transfer to the fridge, and let cool for at least 3 hours (1.5 hours for mini muffin tins) or up to two days. Alternatively, follow the instructions above to freeze the mini cheesecakes for longer storage.
- When ready to serve, remove the cheesecakes from the paper liners and top with your favorite toppings, such as whipped cream and berries, whipped cream, lemon zest, and lemon wedge, or caramel, whipped cream, and gingersnap crumbs. Topped cheesecakes can be stored in the fridge for up to 2 days.
Notes
Graham Cracker Crust: To make a graham cracker crust instead of gingersnap crust, make a full batch of this gluten-free graham cracker crust recipe.
