Mini Cheesecakes
Delicious bite-sized cheesecakes with a creamy filling and buttery crust, perfect for any occasion.
Ingredients
For the crust
- 1/4 cup gluten-free graham cracker crumbs Regular graham crackers can be used if gluten isn't a concern.
- 2 tbsp unsalted butter, melted
For the filling
- 8 oz cream cheese, softened Neufchâtel cheese can be used for a lighter option.
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream Coconut cream can be used for a dairy-free version.
For the topping (optional)
- 1/4 cup powdered sugar For topping.
- Fresh fruit or chocolate shavings For garnish.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease a muffin tin.
- In a mixing bowl, combine the gluten-free graham cracker crumbs and melted butter. Press this mixture into the bottom of each muffin cup to form the crust.
- In another bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the crusts, filling each cup about 3/4 full.
Baking
- Bake for 15-20 minutes until set. Let cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
Serve chilled and garnish with fresh fruit or chocolate shavings. These mini cheesecakes can be made a day in advance and stored in the fridge.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 20gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 100mgSugar: 10g
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