Step-by-Step Guide to Making Gluten-Free Mini Cheesecakes

You do not have to be intimidated by baking especially when you’re catering to dietary needs like going gluten-free. Mini cheesecakes are a great way to indulge in a luxury dessert without committing to a full size cake and making them gluten-free is a thoughtful touch for those with gluten sensitivities or preferences.

With the right ingredients and a simple process, you can whip up gluten-free mini cheesecakes that are just as rich, creamy and satisfying as the traditional version. The crust can be made with gluten-free biscuits or nut based alternatives and offers a great crunch to the silky cheesecake filling. Top them with fresh fruits, chocolate drizzles or even a dollop of whipped cream and they’re elevated to another level.

You will find it easy, fun and satisfying and everyone will be asking for more. So, get started!

Step-by-step Guide To Make A Delicious Gluten Free Mini Cheesecake

Gluten free mini cheesecakes are the perfect dessert for those who are gluten free without sacrificing flavor. Follow this step by step guide to make gluten free mini cheesecakes that will have everyone asking for more!

Ingredients

For the Crust:

• 150 g Gluten free biscuits or cookies
• 50 g Unsalted butter

For the Cheesecake Filling:

• 250 g Cream cheese
• 100 ml Fresh cream
• 100 g Sugar
• 2 Eggs
• 1 tbsp Cornflour
• 1 tsp Vanilla extract

Method

1. Crush gluten free biscuits into fine crumbs. Mix with melted butter and press into lined cupcake molds. Chill for 15 minutes.
2. Beat cream cheese and sugar until smooth. Add eggs one at a time, beat well.
3. Add fresh cream, cornflour and vanilla extract, beat until combined. Pour over chilled crusts.
4. Bake in a preheated oven at 160°C for 20–25 minutes or until set.
5. Let cool to room temperature, then chill for at least 2 hours. Add your toppings and serve!

Simple Tips To Make The Perfect Gluten Free Mini Cheesecake

Choose Your Gluten-Free Crust Base

The crust is the base of your mini cheesecakes and the flavor and texture of it plays a big part in the overall dessert. For a gluten free option swap out the graham crackers for gluten free biscuits or cookies. You can even get creative and use crushed nuts like almonds, walnuts or pecans to make a gluten free crust. Mix your chosen crust base with melted butter and a bit of sugar if needed to bind it together. Press the mixture into the base of your cupcake molds or ramekins to get a solid base.

Chill The Crust Before Filling

Once you’ve pressed the crust into the molds, chilling is key for it to hold its shape. Pop the molds into the fridge for at least 15-20 minutes to firm up the crust. This step stops the crust from going soggy when you pour in the filling. If you’re in a rush you can chill in the freezer for about 10 minutes and that will work too.

Use Full-Fat Cream Cheese For The Filling

The star of any cheesecake is the filling and for gluten free mini cheesecakes this is even more true. Use full fat cream cheese so you get a rich, creamy texture. Low fat alternatives will compromise the creaminess so don’t be shy, indulge in the good stuff. Bring the cream cheese to room temperature before mixing so it’s easier to blend with the other ingredients. This little step will prevent lumps in the batter and give you a silky smooth filling.

Gluten-Free Thickener

To get the right consistency in your mini cheesecake filling you will need a gluten-free thickener. Cornflour or arrowroot powder work well to stabilise the mixture and help it set. Sift the thickener before adding it to the mix to avoid lumps. Whisk it in slowly to get an even distribution throughout the filling.

Keep The Filling Light

The secret to a melt in your mouth cheesecake is a light filling. Overmixing the batter will trap too much air and cause cracks during baking or an overly dense texture. Start by beating the cream cheese and sugar until just combined and smooth. Add eggs one at a time, mixing gently to get each one fully incorporated. Fold in cream, vanilla extract or any additional flavourings carefully.

Water Bath

A water bath, also known as a bain-marie, is the foolproof way to bake cheesecakes evenly and keep them creamy. Place your cupcake molds in a larger baking tray and fill the tray with hot water, making sure the water reaches halfway up the sides of the molds. The water bath prevents the cheesecake from overheating and cracking by giving it gentle, even heat.