Gluten-Free Mini Cheesecake

There's something about mini-size snacks that makes them an instant success.

Maybe it's because they look so darn cute.  
Perhaps it's because you don't feel so guilty eating one (or three).

Whatever the reason may be, here's a new favourite of mine. 

Mini cheesecakes!  Impress your friends.  It'll be a secret between you and me that these only take mere minutes to make!

I must confess that this recipe is originally from the Kraft website, except mine are obviously made gluten-free.

Gluten-Free Mini Cheesecake

1 large tub of Philadelphia Cream Cheese (400g)
1/2 cup granulated sugar
1/2 tsp vanilla

2 eggs

12 gluten-free "Oreo" substitute (Kinnikinnick or Glutino - you can use vanilla or chocolate)
Pie filling or fresh fruit for the topping

Preheat oven to 350*C.

Blend the cream cheese, sugar and vanilla together.  Once smooth, add the eggs and beat.

Place cookies in muffin pan lined with baking cups.

Scoop mixture over the cookies.

Bake for 20 minutes.

Cool on a rack before cooling in fridge for 2 hours.

Add your toppings just before serving.


  1. Amazingly easy and delicious looking!

  2. siobhan-brodowski@hotmail.comDecember 31, 2012 12:32 pm

    I have 28 food allergies/intolerances and gluten, wheat, eggs, milk (cow, sheep goat) corn, oranges,broccoli, peas, flat beans, peanuts, barley, brewer's yeast,kidney beans, cabbage, cola nut,mushrooms, gliadin,auliflower, brussel sprouts,thacian, buckwheat,, aloe vera, turnip and lentils.....what do you suggest,
    I have genetic heamochromatosis, fibromyalgia, irritable bowel disorder, panic and anxiety, costochondritis, bordeline personality disorder... is their any hope for me???
    Would love to hear what your thoughts are on this.
    Thank you

  3. I make these, but I make a peanut butter cookie as the base. It's really good.