Gluten Free Triple Berry Mini Cheesecakes Recipes

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MINI CHEESECAKES (GRAIN-FREE, GLUTEN-FREE)



Mini Cheesecakes (grain-free, gluten-free) image

Provided by Texanerin Baking

Time 2h40m

Yield 12

Number Of Ingredients 11

1 1/4 cups (125 grams) blanched almond flour1
1/4 cup (50 grams) granulated sugar or raw sugar
pinch of salt
1 tablespoon lemon zest
3 tablespoons (42 grams) unsalted butter, melted and cooled slightly
1 pound (450 grams) cream cheese2
1/2 cup (100 grams) granulated sugar or raw sugar
1 teaspoon vanilla extract
pinch of salt
2 large (50 grams each, out of shell) eggs, room temperature
berries and powdered sugar, optional

Steps:

  • Preheat the oven to 350 °F (175 °C). Line a muffin pan with 12 muffin liners.
  • Prepare the crust. In a medium mixing bowl, stir together all the dry ingredients, then stir in the butter and mix until thoroughly combined.
  • Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down with the bottom of a shot glass.
  • Bake for 10 minutes or until very lightly browned.
  • Remove from the oven and cool for at least 10 minutes while preparing the filling.
  • Using an electric hand mixer or a stand mixer fitted with the beater attachment, beat the cream cheese and sugar at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorporated. Do not over mix!
  • Fill each liner about 2/3 full with the batter and bake for 10 minutes or until the centers of the cheesecakes don't jiggle when the pan is tapped. Open the oven door (at least 1 foot wide) and let the cheesecakes cool to room temperature - about 1 1/2 hours. For easiest removal, remove the paper liners now. They can also be removed after chilling, though a little more cheesecake may stick to the liners then.
  • Chill for at least 2 hours before serving. Decorate with berries and dust with powdered sugar, if desired. Refrigerate for up to 4 days.

TRIPLE-BERRY MINI CHEESECAKES (GLUTEN FREE)



Triple-Berry Mini Cheesecakes (Gluten Free) image

Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.

Time 4h45m

Yield 12

Number Of Ingredients 13

Crust
1 1/2 cups (375 mL) Honey Nut Chex* cereal, crushed to 1 cup/250 mL
2 tbsp (25 mL) sugar
2 tbsp (25 mL) butter or margarine, melted
Filling
1 pkg (8 oz/250 g) reduced fat cream cheese, softened
1/3 cup (75 mL) sugar
1 egg
2 containers (170 g each) strawberry yogurt
2 tsp (10 mL) cornstarch
Topping
2 cups (500 mL) fresh berries (such as sliced strawberries, raspberries and/or blueberries)
1/4 cup (50 mL) semisweet chocolate chips

Steps:

  • Heat oven to 300ºF. Line 12 regular-size muffin cups with paper baking cups.
  • In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
  • In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1/3 cup sugar and the egg. Beat on medium speed about 2 minutes or until smooth. Add yogurt and cornstarch. Beat on low speed until smooth. Spoon about 3 tablespoons batter into each muffin cup.
  • Bake 20 to 25 minutes or until edges are firm and centre is jiggly. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven to cooling rack; cool at room temperature 30 minutes. Cover; refrigerate at least 3 hours. Remove from muffin pans.
  • Top cheesecakes with fresh fruit. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over fruit.

Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 40 mg, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 12 Servings, Sodium 140 mg, Sugar 17 g, TransFat 0 g

BERRY MINI CHEESECAKES



Berry Mini Cheesecakes image

There's always room for some mini desserts! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 7

1 cup graham cracker crumbs
3 tablespoons butter, melted
8 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
18 fresh raspberries

Steps:

  • Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 1 hour. , To serve, remove paper liners; top cheesecakes with raspberries.

Nutrition Facts : Calories 100 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 83mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

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