Gluten-Free Mini Cheesecakes with Berry Swirl Recipe
These gluten-free mini cheesecakes feature a creamy filling with a delightful berry swirl, perfect for any occasion. They are easy to make and a delicious treat for those avoiding gluten.
Ingredients
- 1 cup gluten-free graham cracker crumbs
- ¼ cup unsalted butter melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ¼ cup sour cream
- ¼ cup mixed berries
- 1 tablespoon honey optional
Instructions
- Preheat the oven to 325°F (160°C) and prepare a muffin tin.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl.
- Press 1 tablespoon of the mixture into each muffin liner and bake for 5-7 minutes.
- Beat cream cheese until smooth, then add sugar and vanilla extract.
- Incorporate eggs one at a time, then fold in sour cream.
- Cook mixed berries and honey in a saucepan for 5 minutes, then mash slightly.
- Fill each crust with cheesecake filling and top with berry mixture, swirling it in.
- Bake for 18-20 minutes until edges are set and centers jiggle.
- Cool for 10 minutes, then chill in the refrigerator for at least 2 hours.
- Remove from liners and serve, optionally garnished with extra berry sauce.
Notes
Chill the cheesecakes for at least 2 hours for the best texture.