Gluten-Free Mini Cheesecakes with Blueberry Sauce

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Mini Cheesecakes made with gluten-free Graham crackers crust, silky cream cheese and sour cream filling, and blueberry sauce are baked in muffin pan. This recipe is so easy to make for your summer party cookout!

I like baking classic desserts at home, making them a bit healthier than the original version.

My latest favorite treat are these scrumptious mini cheesecakes that are gluten-free and refined sugar-free. Despite the recipe looking a bit complicated, it is so easy to make and will take no more then 30-40 minutes of your time. The best part is if you have a big party, you can make them ahead of time and refrigerate.

How to make Gluten-Free Graham Cracker Crust

To make the base for these mini cheesecakes, we’ll need only 3 ingredients:

• Gluten-Free Graham Crackers
• Melted and slightly cooled unsalted butter
• Maple Syrup

First, we need to grind Gluten-Free Graham Crackers. There are 2 ways you can do that:

1. Grind them in a food processor.
2. Put them in a zip-lock bag, and using a rolling pin, roll it over the crackers until they become crumbs.

In a mixing bowl, mix together Graham crackers crumbs, melted butter, and maple syrup until evenly combined.

Divide the mixture between 18 cupcake liners, about 1 ½ tablespoon per liner (I like to use a 1 ½ tablespoon ice cream scoop for even distribution). Press the mixture down and pre-bake for 5 minutes.

How to make Gluten-Free Mini Cheesecakes filling

While the crust is baking, we can work on the filling. I would like to make a note here that all ingredients should be room temperature, so they will incorporate better.

Using a hand mixer, beat softened cream cheese on medium speed until it’s soft and silky. It will take about 2-3 minutes.

Add sour cream, maple syrup, vanilla extract, and eggs. Beat on medium/high speed until it’s a smooth consistency and doesn’t have any lumps. The batter should be a bit runny.

When the crust is pre-baked, take it out of the oven. Divide the filling batter between these 18 liners on top of the crust. It will be about 3 tablespoons per liner. I like to use a 3 tablespoons ice cream scoop for even distribution.

Bake at 350°F for about 18-20 minutes until the edges are set and the center is slightly jiggly.

When done, place the pans on a counter and let it cool off for about 30 minutes. At first, the cheesecakes will be puffed on top, then they should slightly sink in the middle.

After they are cooled off, place them in air-tight containers and in the fridge for a couple of hours before serving.

How to make Blueberry Sauce

I like to make this sauce about 30 minutes before serving, so it has enough time to cool off. Though, you also can make it earlier and refrigerate.

In a large sauce pan add rinsed blueberries, maple syrup, lemon zest, and lemon juice. Cook it over medium heat for about 10 minutes, constantly stirring. Some berries will burst and release juices, creating sauce.

If the sauce is runny for you, mix a tablespoon of tapioca flour (or cornstarch) with 2 tablespoons of water. Gradually add it to the sauce until the desired consistency.

How to serve Gluten-Free Mini Cheesecakes with Blueberry Sauce

When ready to serve, remove the mini cheesecakes from cupcake liners and place on a serving plates.

Scoop about 2-3 tablespoons of blueberry sauce on top of each cheesecake.

Here are more Gluten-Free desserts you might like:

• Gluten-Free Chocolate Chunk Cookies
• No-Bake Brownie Bites
• 3 Ingredient Coconut Truffles
• Greek Yogurt Panna Cotta with Strawberry Sauce
• Healthy Triple Berry Crisp
• One Bowl Brownies

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