Gluten-Free Mini Cheesecakes

Indulge in the creamy decadence of Gluten-Free Mini Cheesecakes, a delightful dessert perfect for any occasion. These individual-sized treats feature a buttery almond flour crust that’s naturally gluten-free, paired with a rich, velvety cheesecake filling made from cream cheese, sour cream, and a hint of vanilla. Ready in under an hour, these mini cheesecakes are baked to perfection in a muffin tin, ensuring easy portioning and a beautiful presentation. Top them with fresh, vibrant berries for an elegant touch that adds a burst of flavor. Whether you’re catering to a gluten-free diet or simply craving a bite-sized dessert, these cheesecakes are as simple to make as they are irresistible. Perfect for entertaining, holidays, or weeknight indulgence!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup Almond flour
• 2 tablespoons Granulated sugar (for crust)
• 3 tablespoons Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 0.75 cup Granulated sugar (for filling)
• 1 teaspoon Vanilla extract
• 2 Large eggs
• 0.25 cup Sour cream
• 1 cup Fresh berries (optional, for topping)

Directions

Step 1

Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

Step 2

In a bowl, combine almond flour and 2 tablespoons of sugar. Stir in the melted butter until the mixture resembles wet sand.

Step 3

Press about 1 tablespoon of the almond flour mixture into the bottom of each muffin cup, making sure the crust is even.

Step 4

Bake the almond flour crust in the preheated oven for 5 minutes. Remove and let it cool slightly.

Step 5

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Step 6

Add 3/4 cup of sugar and vanilla extract to the cream cheese, mixing until well combined.

Step 7

Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 8

Gently fold in the sour cream until the mixture is smooth and creamy.

Step 9

Evenly divide the cheesecake filling among the prepared muffin cups, filling nearly to the top of each liner.

Step 10

Bake for 20-22 minutes or until the centers are set and just slightly jiggly. Avoid overbaking.

Step 11

Remove from oven and let them cool completely in the pan on a wire rack.

Step 12

Refrigerate the mini cheesecakes for at least 2 hours or until fully chilled.

Step 13

Before serving, top each mini cheesecake with fresh berries, if desired.

Nutrition Facts

Serving size	1129.1 grams (1129.1g)

Amount per serving	% Daily Value*
Calories	3517

Total Fat 263.40g	338%
Saturated Fat 131.50g	658%
Polyunsaturated Fat NaNg
Cholesterol 996mg	332%
Sodium 1658mg	72%
Total Carbohydrate 257.10g	93%
Dietary Fiber 17.50g	63%
Total Sugars 219.20g
Protein 66.00g	132%

Vitamin D 80IU	400%
Calcium 835mg	64%
Iron 8mg	44%
Potassium 919mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.7%

Protein: 7.2%

Carbs: 28.1%