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Gluten-Free Mini Cheesecakes

Gluten-Free Mini Cheesecakes
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Indulge in the rich and creamy goodness of Gluten-Free Mini Cheesecakes, a delightful dessert perfect for any occasion. These bite-sized treats are not only incredibly easy to make but also customizable with your favorite toppings. With a luscious cream cheese filling and an almond flour crust, they satisfy your sweet tooth without gluten or animal-derived gelatin. Whether you’re hosting a gathering or simply treating yourself, these mini cheesecakes will impress everyone with their flavor and presentation. Elevate your dessert game with this simple recipe that promises deliciousness in every bite!

Ingredients

Scale
  • 1 1/4 cups blanched almond flour
  • 1/4 cup granulated sugar
  • pinch of salt
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted butter (melted)
  • 2 packages (8 ounces each) cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 large eggs (room temperature)
  • berries
  • powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin pan with muffin liners.
  2. In a bowl, mix almond flour, granulated sugar, salt, and lemon zest. Stir in melted butter until combined.
  3. Divide the mixture evenly among the muffin liners and press down lightly.
  4. Bake for about 10 minutes until lightly browned. Allow cooling while preparing the filling.
  5. In another bowl, beat cream cheese and sugar until creamy. Add vanilla extract, salt, and eggs one at a time; mix until just combined.
  6. Pour the filling into the cooled crusts until two-thirds full. Bake for another 10 minutes or until set.
  7. Let cool gradually in the oven with the door ajar for 1½ hours, then chill in the refrigerator for at least two hours before serving.

Nutrition

Find it online: https://simplylowfat.com/gluten-free-mini-cheesecakes/