Gluten-Free Mini Cherry Cheesecake For Spring
A delightful and easy-to-make gluten-free mini cherry cheesecake perfect for spring gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 ½ cups gluten-free graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the gluten-free graham cracker crumbs with melted butter until well combined.
- Press the mixture into the bottom of mini cheesecake cups or a muffin tin.
- In another bowl, beat the cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until creamy.
- Fill each crust with the cream cheese mixture.
- Bake for 15-20 minutes or until set.
- Let cool, then top with cherry pie filling before serving.
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Notes
- Ensure all ingredients are gluten-free.
- These can be made a day in advance and stored in the refrigerator.
- Feel free to substitute the cherry pie filling with other fruit toppings.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg