Mini Baked Cheesecakes (Gluten Free)


I want to talk a little less about the cheesecake here and more about the gorgeous cake stand that my girlfriends got me for my birthday. Isn’t it darling? It sits on our buffet and generally looks beautiful but today it was put to real use!

I’m strictly in the baked cheesecake family when it comes to cheesecake and this is my favourite recipe. I’ve changed and tweaked it a little but the best thing about it is that it is super flexible. Serve it wherever and with whatever and it’s a fabulous make-ahead dessert that can be frozen or refrigerated before you guests arrive.


Makes 12

  • 250g cream cheese, softened
  • 75g (1/3 cup) caster sugar (superfine sugar)
  • 1 large egg (we use eggs with a minimum weight of 59g)
  • 20ml (1 tablespoon) lemon juice
  • 100ml (5 tablespoons) thickened cream (about 35 percent fat)
  •  1/2 cup  gluten free flour (simply use plain flour to make these non gluten free). 
  • 2 tbsp.  firmly packed light brown sugar
  • pinch tsp salt
  • 20g pecans (1.2 oz.)
  • pinch ground ginger
  • 1/4 cup cold butter
  • 1/2 tablespoon cold water

Fruits, sauce, topping to serve

Based on two recipes, the cream cheese mixture is from exclusively food and inspiration for the base goes to Sprinkle Bakes


Preheat oven to 350 F/ 180 C degrees. Place foiled line wrappers in the holes of a muffin/cupcake tin.

Place flour, sugar, salt, pecans and ginger in the bowl of a food processor.  Process until the pecans are finely ground.


 Add cold butter and process until crumbs form.  Add water and process in bursts until the dough starts to come together in clumps.  Press dough evenly into the bottom of the prepared pans. About 1 tablespoon per cup seemed about right.


Bake for 20 minutes or until the tops are lightly golden. Cool completely.

Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases.




Bake cheesecakes for 20 minutes. Remove from  the oven and allow to cool in pan for 30 minutes.

Remove cheesecakes from pan, place in an airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving. Top with your favourite berries and sauces. I love these with lightly stewed frozen berries or passionfruit….fresh is best but even canned works brilliantly.

Cheesecakes can be stored in the refrigerator for up to three days. They are suitable to freeze.



1 Comment

Filed under "Something" Free Cooking, Cake, Soups, Sweet Treats

One response to “Mini Baked Cheesecakes (Gluten Free)

  1. Pingback: Baked Ricotta Cheesecake, with Variations – Fructose Friendly & Gluten Free | Not From A Packet Mix

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