The Easiest Mini Cheesecakes (GF)
This easy mini cheesecake recipe is a perfect dessert for summer BBQ’s! With only six ingredients, you’ll never be intimated by the idea of making cheesecake from scratch again. The almond flour crust makes this gluten free, but there are instructions for a quick graham cracker crust, too!
Servings Prep Time
12mini cheesecakes 10minutes
Cook Time
25minutes, divided
Servings Prep Time
12mini cheesecakes 10minutes
Cook Time
25minutes, divided
Ingredients
for the crust
for the filling
Instructions
For the crust
  1. Preheat oven to 350. Pull out neufchatel/cream cheese from fridge and set aside so it begins to soften.
  2. Melt butter and set aside to cool slightly. In a medium bowl, mix together almond flour, sugar, salt, and cinnamon until well combined. Add in melted butter and vanilla, stirring until it is evenly distributed.
  3. Line muffin tin with paper liners or silicone muffin liners. Place about 1.5 tablespoons of crust into each muffin tin. Using a shot glass or similar sized flat bottom, press down to compress each crust.
  4. Bake for 10 minutes, remove from oven and allow to cool for 10 minutes while you make the filling.
For the filling
  1. In a medium bowl, cream together neufchatel/cream cheese and sugar with a hand mixer.
  2. Add in vanilla, egg and salt until just incorporated. Be careful not to over mix.
  3. Fill each muffin tin about 2/3 of the way full and bake at 350 for 12-15 minutes, or until the center of the cheesecakes do not jiggle when you tap the pan.
  4. Remove cheesecakes from oven once they’re done and allow to cool for about 20 minutes. If you used paper liners, remove them now as it’s more difficult to do after they have cooled completely.
  5. Place cheesecakes on a plate and chill at least 1.5 hours before serving. Enjoy!
Recipe Notes
  • Neufchatel is similar to cream cheese but lower in fat as it is made from just milk, while cream cheese is made from both milk and cream. When tested with regular cream cheese, the cheesecakes cooked a little faster, about 10 minutes.
  • If you’re looking for a shortcut, you can make a quick graham cracker crust by crushing 8 graham cracker sheets with a rolling pin and combining it with 3 tbsp melted butter. If it’s too dry, add a little more melted butter. Cooking instructions are the same.
  • Pre-baking the almond flour crust is important so that they don’t get soggy during cooking!
  • If you’re using silicone muffin tin liners, the easiest way to get the cheesecakes out is to gently pull the liner away from the cheesecake, working all the way around. Then, gently turn the cheesecake over in your hand and it should fall right out.