Description
Gluten-Free Mini Cheesecakes are creamy, delightful treats with a crunchy crust, making them perfect for any celebration or sweet craving. Easy to prepare and utterly irresistible!
Ingredients
- Gluten-free graham cracker crumbs
- Unsalted butter
- Cream cheese
- Granulated sugar
- Vanilla extract
- Eggs
- Sour cream
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- Mix melted butter with gluten-free graham cracker crumbs until sandy. Press the mixture into each muffin cup.
- Beat softened cream cheese until smooth; then add sugar and vanilla extract, mixing until fluffy.
- Incorporate eggs one at a time, blending well before adding the next. Mix in sour cream until just combined.
- Fill each muffin cup with the cheesecake mixture, about three-quarters full.
- Bake for 18-20 minutes until slightly jiggly in the center. Cool completely and refrigerate before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (approx. 45g)
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg