If you are anything like my husband and me, having a whole gluten free cheesecake in the house is dangerous. We will eat it all. Single-handedly. Before the week is up.
I love a good cheesecake but sometimes hate the lingering temptation, so I decided to create some individual portion-sized cheesecakes as a less guilty alternative. You can whip these up for small dinner parties or family dinners without having to go all out on the indulgence, hooray!
This gluten free cheesecake recipe is really straightforward and also quick as you don’t have allow much time for it to set before you serve. Feel free to use this as a base recipe to create more exciting flavour combinations – you could use any gluten free biscuits for the base, then the vanilla topping can be flavoured with whatever you like. I’ll do some adaptations in the coming months and will post suggestions here. The recipe below is a chocolate-vanilla gluten free cheesecake recipe, but can also be easily made plain vanilla.
Mini Gluten Free Cheesecakes (Serves 6)
- 160g gluten free chocolate biscuits
- 50g unsalted butter, melted
- 175g full fat cream cheese
- 175g mascarpone
- 1 tsp vanilla bean paste (vanilla essence is fine too, but use half tsp)
- 100g icing sugar
- Your favourite chocolately treats for the topping
- Blitz the gluten free biscuits in a compact blender (or crush them with a rolling pin if you don’t have a blender) until they are broken down to small crumbs. Then tip into a small bowl and add the melted butter. Stir well to combine.
- Take 6 ramekins or jam jars (whatever you have decided to use for your mini cheesecakes – I used jam jars) and distribute the biscuit butter mix evenly into the jars, pressing the base down with a teaspoon. Now pop the jar lids on (or cover the ramekins with cling film) and place them into the fridge to chill for at least 30 minutes.
- In a new bowl, use an electric hand whisk to beat the cream cheese and mascarpone for a minute until smooth and fluffy.
- Now add the vanilla bean paste and sift the icing sugar into the bowl. Use a spoon to folder the sugar in before giving the topping a final whisk until it is completely smooth and creamy.
- Scoop the topping into the jars/ramekins and tap gently to level it. You might also need to use a small palette knife to smooth the top, but don’t worry if it’s not perfect as we can cover any lumps and bumps with our decorations later. Put the mini cheesecakes back in the fridge (covered/with lids on) and allow them to chill for at least 1 hour.
- When you are ready to serve, add some chopped chocolate, crushed chocolate eggs, or any other chocolately treat on top of the cheesecakes. You can omit this extra treat if you prefer them plain, but you know you want to add that topping :). And then you can tuck in to these yummy desserts!
If you enjoyed this gluten free dessert idea, why not try one of my other gluten free recipes:
- Salted Caramel Swirl Brownies
- Chocolate Brownie Tart with Raspberries
- Lemon Meringue Roulade
- White Chocolate & Raspberry Brownies
- Epic Carrot Cake