Gluten-Free Mini Cheesecakes

Name: Gluten-Free Mini Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 mini cheesecakes
Ingredients: 1 ¼ cups blanched almond flour; ¼ cup granulated sugar; pinch of salt; 1 tablespoon lemon zest; 3 tablespoons unsalted butter; 2 8-ounce packages cream cheese; ½ cup granulated sugar; 1 teaspoon vanilla extract; pinch of salt; 2 large eggs; berries and powdered sugar

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
12 mini cheesecakes
Course
Cake

Gluten-Free Mini Cheesecakes

Iris Warren

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These fuss-free gluten-free mini cheesecakes are perfect for parties or potlucks and couldn’t be any easier to make!

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Ingredients

Servings

For the crust:

1 ¼ cups blanched almond flour
¼ cup granulated sugar
pinch of salt
1 tablespoon lemon zest
3 tablespoons unsalted butter melted and cooled slightly

For the filling:

2 8-ounce packages cream cheese
½ cup granulated sugar
1 teaspoon vanilla extract
pinch of salt
2 large eggs room temperature

For decoration:

berries and powdered sugar optional

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Instructions

Preheat the oven to 350 degrees F. Line a muffin pan with 12 muffin liners.
Prepare the crust. In a medium mixing bowl, stir together all the dry ingredients, then stir in the butter and mix until thoroughly combined.
Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down with the bottom of a shot glass.
Bake for 10 minutes or until very lightly browned. Remove from the oven and cool for at least 10 minutes while preparing the filling.
Using an electric hand mixer or a stan dmixer fitted with the beater attachment, beat the cream cheese and sugar at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorporated. Do not over mix!
Fill each liner about 2/3 full with the batter and bake for 10 minutes or until the centers of the cheesecakes don't jiggle when the pan is tapped. Open the oven door (at least 1 foot wide) and let the cheesecakes cool to room temperature - about 1 1/2 hours. For easiest removal, remove the paper liners now. They can also be removed after chilling, though a little more cheesecake may stick to the liners then.
Chill for at least 2 hours before serving. Decorate with berries and dust with powdered sugar, if desired. Refrigerate for up to 4 days.