Gluten-Free Mini Cheesecakes
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 mini cheesecakes
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Course
Cake
Gluten-Free Mini Cheesecakes
Description
Gluten-Free Mini Cheesecakes begin with a crust made from blanched almond flour, sugar, a pinch of salt, lemon zest, and melted butter. Pressed into muffin liners and baked briefly, the crust becomes lightly browned and provides a delicate base for the filling.
The filling consists of cream cheese beaten with sugar, vanilla, salt, and eggs combined gently to avoid overmixing. This results in a smooth, creamy texture that sets firmly without cracking. The cheesecakes are baked until just set, indicated by centers that no longer jiggle, preserving a moist and tender crumb.
These minis make convenient portions for parties or individual servings and can be dusted with powdered sugar or topped with fresh berries for decoration. They are elegant desserts suitable for gluten-sensitive guests.
Ensure all ingredients, especially the almond flour, are certified gluten-free to maintain the recipe's gluten-free integrity.
Ingredients
For the crust:
- 1 ¼ cups almond flour blanched
- ¼ cup granulated sugar
- pinch salt
- 1 tablespoon lemon zest
- 3 tablespoons butter melted and cooled slightly, unsalted
For the filling:
- 2 cream cheese 8-ounce packages
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- pinch salt
- 2 egg room temperature, large
For decoration:
- Berry optional
- powdered sugar optional
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.
Notes
- Verify all ingredients are certified gluten-free to ensure suitability for those with gluten intolerance.
User Reviews
Overall Rating
4.5
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