Summer is finally approaching, and we know you and the kiddos have been hard at work. They deserve a little end-of-the-year treat, right? What about Gluten-Free Mini Cheesecakes? I know, our mouths are watering too. This recipe is super easy to make and a perfect bite-sized treat! The creamy texture and sweet flavor are a hit with everyone, and it’ll feel like a special reward after a long school year. Not only are they delicious, they are also made with our gluten-free graham cracker crumbs.
Gluten-free? Yes, please. Plus, you can customize each cheesecake with whatever fruit or sweet topping of your choice. Kick off summer vacation the right way and let us know what you think of this recipe by tagging us on Instagram: @otb_glutenfree
Ingredients
For the Graham Cracker Crust:
- 1 ¼ cup Outside the Breadbox gluten-free graham cracker crumbs
- 3 Tbsp butter; melted
- ¼ cup sugar
For the Cheesecake Filling:
- 16 oz cream cheese (2 packages, softened)
- ½ cup sugar
- 2 eggs
- 1 tsp. Vanilla extract
- ½ tsp ground cinnamon
- Fresh berries or chocolate shavings to garnish; optional
Instructions
- Preheat the oven to 350 degrees F. Combine the graham crackers, sugar, and melted butter in a food processor. Process for a few minutes until the mixture turns into a crumb-like consistency.
- Line a regular cupcake baking pan with paper liners and evenly divide the graham mixture among 12 cups. Firmly press onto the graham mixture to form a crust. Set aside.
- In a large mixing bowl beat together the cream cheese, sugar, eggs, vanilla, and cinnamon with an electric mixer until smooth. With a tablespoon, scoop the mixture evenly on top of the crusts.
Bake for 16-20 minutes or until the middles are set. Let the cheesecake cool and remove the paper wrappers. Top with fresh berries or your favorite toppings and enjoy!
Need whole graham crackers for s’mores or another recipe? We’ve got those too! Check them out and the rest of our gluten-free selection here.
Follow @paulinastein on Instagram
