Description
Delight w gluten free mini cheesecakes Easy tech yields divine bitesize treats perfect for any event Impress guests w this simple irresistible dessert
Ingredients
Scale
- For the Crust:
- 1 ½ cups almond flour
- 3 tablespoons melted unsalted butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
- For the Filling:
- 16 ounces full-fat cream cheese
- â…” cup granulated sugar
- 2 large eggs
- â…“ cup sour cream
- 1 ½ teaspoons vanilla extract
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 325°F (165°C). Line a 12-cup standard muffin tin with parchment paper liners.
- Make the crust by stirring the almond flour, melted butter, maple syrup, vanilla, and salt together in a medium bowl until it resembles wet sand. Press about 1 ½ tablespoons of this mixture firmly into the bottom of each prepared muffin cup.
- Bake the crusts for 8-10 minutes until they are just lightly golden. Remove from the oven and set aside. Leave the oven on.
- While the crusts cool slightly, make the filling. In a large bowl, beat the softened cream cheese and granulated sugar together on medium speed until completely smooth and creamy, about 2 minutes.
- Add the eggs one at a time, beating on low speed after each addition until just combined.
- Scrape down the sides of the bowl and add the sour cream, vanilla extract, and lemon juice. Beat on low speed until everything is just blended and smooth.
- Divide the filling evenly among the muffin cups, pouring it over the pre-baked crusts. Fill them almost to the top.
- Bake for 18-22 minutes. The centers should still look a little jiggly, but the edges will be set.
- Allow the cheesecakes to cool completely in the pan on a wire rack. Then, transfer them to the refrigerator to chill for at least 4 hours, though overnight is best.
Notes
Perfectly portioned, gloriously creamy gluten-free mini cheesecakes with a crumbly almond crust. The ultimate make-ahead dessert that’s a guaranteed crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 310 calories
- Sugar: 12 grams
- Fat: 26 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 7 grams