Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners.
- Combine all of the crust ingredients in a medium bowl. The mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. Bake the crusts for 6 minutes.
- Beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is completely smooth and creamy, about 2 minutes. Add the sour cream, lemon juice, and vanilla extract, and beat until fully combined.
- With the mixer running on medium speed, add the eggs 1 at a time, beating just until combined before adding the next. Do not over-mix.
- Divide the batter among the liners, filling each all the way to the top. It is acceptable if the crust is still warm.
- For the optional water bath: Boil a pot of water. Place a large metal baking or roasting pan (like a 9×13-inch pan) on the bottom oven rack of the preheated oven. Pour boiling water into the pan, about 1 inch deep. Immediately place the muffin pan on the center rack. Close the oven door to trap the steam inside.
- Bake until the edges are set and the centers slightly jiggle when you tap the pan, about 20 minutes.
- Set the pan on a cooling rack and allow cheesecakes to cool at room temperature for 45 minutes. Then transfer them to the refrigerator and chill for at least 2 hours and up to 24 hours. You can place them in the freezer for 1 hour to cool faster.
- Top the cheesecakes. Garnish with berries, mint, or other toppings. You can pipe whipped cream onto the mini cheesecakes up to 24 hours in advance. Refrigerate decorated cheesecakes until you are ready to serve them.
- Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Notes
The personal story behind this recipe involves creating a gluten-free dessert for a family gathering. After experimenting, mini cheesecakes with a berry topping worked well. The baking process became a fun, creative activity with the children. These bites are now a regular item at home, showing that gluten-free food can be flavorful.