These mini cheesecakes are perfect for parties or as a sweet treat any time. Using gluten-free graham crackers for the crust makes them suitable for those with gluten sensitivities. They can be prepared ahead of time and stored in the fridge.

Ingredients

For the Crust:

• 1 ½ cups gluten-free graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon lemon juice (optional)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C).
2. Prepare the Muffin Tin:
   • Line a standard muffin tin with paper liners or grease it lightly.
3. Make the Crust:
   • In a mixing bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Mix until well combined.
   • Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust.
4. Bake the Crust:
   • Bake the crusts in the preheated oven for about 5-7 minutes, until set. Remove from the oven and let cool slightly.
5. Prepare the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
   • Gradually add sugar and mix until well combined.
   • Add eggs one at a time, mixing well after each addition.
   • Stir in vanilla extract and lemon juice (if using) until smooth.
6. Fill the Muffin Tins:
   • Pour the cheesecake filling over the cooled crusts, filling each cup about ¾ full.
7. Bake:
   • Bake in the oven for about 18-20 minutes, or until the centers are set but still slightly jiggly. They will firm up as they cool.
8. Cool and Chill:
   • Allow mini cheesecakes to cool at room temperature for about 15 minutes before transferring them to the refrigerator.
   • Chill for at least 2 hours, or overnight for best results.
9. Serve:
   • Once chilled, remove from muffin tins and serve as is or top with fresh fruit, chocolate sauce, or whipped cream.

Storage

• Store any leftovers in an airtight container in the refrigerator for up to 5 days.

These mini cheesecakes are not only delicious but also convenient for gatherings! Enjoy your delightful treat!