Wednesday, August 13, 2014

Mini Gluten Free Cheesecakes

It's time for a dessert post, don't you think? My wife's favorite food is cheesecake. Yes, that's correct. Not just her favorite dessert, but her favorite food. One night when she expressed her extreme need for cheesecake and how long it had been since she had a slice, I decided to whip up some Mini Gluten Free Cheesecakes for her. I had all the ingredients on hand, so it was really no big deal at all.


  • Gluten Free Granola  (from Sprouts)
  • 3 Eggs
  • 1 8 oz. packaged of cream cheese (not whipped kind)
  • 1/4 cup of sugar
  • Vanilla to taste (approx. 1 tbsp)
  • 2 tbsp butter
  • 1/3 cup brown sugar 
  • 1/2 tsp of cinnamon 
  • Pinch of Salt
  • 2 Strawberries 
  • 1/3 cup of Strawberry preserves
  • Cool Whip or fresh made whipped topping (whip some sugar and heavy cream: its easy!)
  1. Mix Eggs, 1/4 cup of sugar, softened cream cheese, and vanilla. 
  2. Blend well.Set cheese filling aside and start preparation of the crust.
  3. Mix Granola, butter, brown sugar and pinch of salt.
  4. Spray a small cupcake pan and press the crust mixture into the bottom of each (1tbsp each)
  5. Preheat oven to 375 degrees.
  6. Pour filling into each cup on the pan a little more than half full (they will rise)
  7. When your oven is hot place the pan in the center of the oven and bake for 15 minutes then turn the pan 180 degrees for another 15 minutes. 
  8. As you can see in my pictures you want to see the edges turn golden brown and pull away from the edges of the pan. When this happens do a toothpick check in the middle of one of the cakes. It may need a bit more time but perhaps turn off the oven and let them sit in the oven for a few extra minutes while it holds heat. 
  9. Then cool on the counter for a few minutes, cover with plastic wrap and chill in the fridge.
  10. I then add a tsp of strwberry preserves, a thin slice of strawberry for garnish and a spoonful of whip on top. Enjoy!

Tips & Tricks:
***Cheesecake can be a bit tricky to get to raise properly. The temperature is temperamental inside that oven so use the light to check it rather than opening the oven door.
***My grandmother was truly a gifted baker and also taught me to slide a 9 x 13 half full of water right under the cheese cake on a lower rack shelf in the oven. The water vapors help to keep an even raise and a moist top as they come out to cool.
*** This recipe is easy to convert to a salted caramel cheese cake with some pre-made caramel sauce an sea salt or even melt a mini candy bar and pour over before chilling.

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