CategoriesDesserts Snacks

Mini gluten-free cheesecakes

Mini gluten-free cheesecakes

If you like cheesecake then this recipe is for you! These are so delicious and a guilt-free treat, far more healthier than the sugar-laden versions. These are really easy to make and basically fail-proof. I have used xylitol as a sugar replacement but you could use a sweetener of your choice. Leftovers can be frozen, although I doubt you’ll have any cheesecakes left. Try them out and let us know your thoughts. Read all our tasty recipe articles too. Like our Facebook page for updates content.

Servings: 12 mini cheesecakes.



  • 1 1/4 cups almond flour
  • 1/4 cup xylitol or coconut sugar
  • Pinch of sea salt
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted organic butter or coconut oil, melted


  • 500 grams cream cheese
  • 1/2 cup xylitol (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 2 large free-range eggs, at room temperature


  1. Preheat the oven to 180C. Line a muffin pan with 12 muffin papers.
  2. In a medium mixing bowl, stir together all the dry crust ingredients. Then stir in the butter and mix well.
  3. Divide the mixture into the muffin holes and lightly press down.
  4. Bake for 10 minutes or until lightly browned. Remove from the oven and cool for 10 minutes. Now make the filling.
  5. Using an electric mixer, beat the cream cheese and xylitol until light and creamy. Add the vanilla and sea salt and beat to combine. Beat in the eggs on low, one at a time, just until well combined. Be careful not to over mix!
  6. Fill each hole about 2/3 full with the batter and bake for 10 minutes or until the middle of the cheesecakes don’t wobble when you tap the pan. Let cheesecakes cool to room temperature.
  7. Refrigerate for at least 2 hours before serving. Decorate to your liking.
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