Description
Delightful, creamy mini cheesecakes with a gluten-free graham cracker crust, perfect for any gathering.
Ingredients
Scale
- 1 cup gluten-free graham cracker crumbs
- 4 tablespoons melted butter
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C).
- Mix the gluten-free graham cracker crumbs with the melted butter until fully combined. Press into the bottom of a muffin tin lined with cupcake liners.
- Beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the sour cream.
- Pour the cream cheese mixture over the crust in the muffin tin, filling each liner about three-quarters full.
- Bake for 20 minutes or until the edges are set and the center is slightly jiggly.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Use sturdy cupcake liners for ease in removing the mini cheesecakes. They can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 9g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg