I love making individual desserts as they cook up faster than their whole counterparts and they are easier to serve, no slicing. If you needed, you could even get away without serving them on a plate. The best part? They taste delicious because my gluten-free graham cracker recipe tastes like the real thing! Also, learn how to prevent cheesecakes from falling. There are a number of tips.
Individual Gluten Free Raspberry Cheesecakes Using Muffin Pans
Make baking and serving cheesecake much faster by baking them in muffin tins. They look adorable and taste delicious!
For the Crust:
- 3/4 cup Gluten Free Graham Cracker Crumbs (recipe makes 2 cups)
- 2 tablespoons unsalted butter, melted
- 1-1/2 tablespoons granulated sugar
For the Raspberry Puree:
- 6 ounces fresh raspberries
- 2 tablespoon granulated sugar
For the Filling:
- 1 pound (two 8-oz packages) gluten-free cream cheese (Philadelphia), at room temperature
- 3/4 cup granulated sugar
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- Preheat the oven to 325°F. Line cupcake pans with paper liners.
- In a small bowl, stir together the graham cracker crumbs, melted butter, and sugar until crumbs are all moist.
- Scoop 1 tablespoon of the crumb mixture into the bottom of each cupcake tin. Press flat using a small juice glass.
- Bake on the center rack until set, about 5 minutes.
To Make the Raspberry Puree:
- Pulse the raspberries and sugar in the bowl of your food processor until smooth. Push the mixture through a fine mesh strainer using the back of a spoon. Discard the seeds.
To Make the Cheesecake:
- In the bowl of your mixer, whip the cream cheese on medium (important!) until creamy. (Be careful not to over-beat because lots of air bubbles beaten into this batter may collapse, causing the cheesecake to fall.)
- Add the sugar, salt, and vanilla, and mix until creamy.
- Beat in the eggs one at a time, mixing until just combined.
To Assemble the Cheesecakes:
- Distribute about 1-1/2 tablespoons of the batter over the crust in each tin. Distribute 1/2 teaspoon of the puree on top of the batter by dotting it here and there. Top the first layer with another 1-1/2 tablespoons of batter. Dot an additional 1/2 teaspoon of puree on the very top. Using a toothpick or skewer, swirl the puree into the batter.
- Bake on the center rack until the filling is set, about 25 minutes. Rotate the pans midway through baking for even cooking. When the batter no longer jiggles, it is done baking. Transfer to the refrigerator and let chill for at least four hours before serving.
- Turn the oven off and allow to rest in oven with door open until they reach room temperature.
- Transfer to the refrigerator for at least 4 hours to chill.
- Serve immediately or refrigerate until ready to serve. You may also cover and freeze them.
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