Gluten Free Mini Fruit Cheesecakes

 

Gluten Free Mini Cheesecakes - glutenfree-jenny.com

This recipe was adapted from the caramel cheesecakes made by Mom, What’s For Dinner.  If you are looking for a richer dessert, check out this link to her site for the wonderful caramel topping you can add instead of fruit.

http://whatsfordinnermomwhatsfordinner.blogspot.com/2012/12/caramel-cheesecakes.html

filling:

  • 19 ounces creme cheese
  • 3 organic eggs
  • 1/4 cup of sugar
  • 1 tsp organic vanilla

crust:

  • 1 cup of almond meal
  • 1/2 cup slivered almonds
  • 1/4 cup of organic sugar
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 cup melted organic butter

Pre-heat the oven to 350 degrees.  Chop slivered almonds finely.  Whisk together the almond flour, chopped almonds, baking soda, salt and cinnamon.  Add the melted butter and combine with a spoon.

Line muffin tins with liners.  Use spoon to push the almond mixture into the bottom of the liners.  Bake for 10 minutes to set.

Turn oven down to 300°.   In a mixing bowl, combine cream cheese, vanilla, sugar and eggs.  Beat until light and fluffy.  Spoon into the muffin tins with cooked crusts and bake for 40 minutes.

Remove from oven and let cool. Top with desired fruit.

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21 thoughts on “Gluten Free Mini Fruit Cheesecakes

  1. These look fabulous! Have you tried these using something besides almond meal? Just wondering, as I can’t have nut flours 🙁

    • I haven’t yet, but I really think you could. You could probably substitute
      with a gluten free graham cracker crust. Would that work for you?

      • Yes, for sure! I’ve used gluten free graham cracker for other crusts so that would definitely work. Thanks.

    • Yes try it with gf graham crackers…they are nice little treats. My girlfriend makes a non gf version that she freezes (without the fruit) and then takes out and adds fruit whenever she has unexpected company. I would think you could do the same with these.

  2. Here’s a link that is great for substitutions.

    From the book Clean Eating here’s their’s I’ve used it and it’s not a bad subitute. It is suppose to have the same consistency and very close in taste to cream cheese. Have done it with Coconut Milk yogurt and it worked nicely, but did have a bit of different taste, but still good!

    cream cheese substitute
    1 Tub of low-fat plain yogurt
    Cheese cloth (you can find this on the same aisle as parchment paper)
    colander to drain
    mixing bowl

    Place the colander over the mixing bowl. Wet the cheese cloth and drape over the colander. Dump the yogurt onto the cheese cloth so that the yogurt can drain through the cloth. Leave overnight in the fridge.

    The next morning put only the cheese left in the cheese cloth in a tupperware bowl to store. Discard the liquid left in mixing bowl.

    You can eat it straight (like cream cheese) and you can also mix spinach and other flavors into it for a great dip.

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