I come from a cheesecake obsessed family. Whether it’s mini cheesecakes for a spring birthday party or a pumpkin cheesecake on Thanksgiving, a cheesecake of some variety graces our table for almost every occasion. 

It’s one of those desserts that immediately takes me back to being a kid and baking with my Nana.

Perched up on a kitchen stool, I’d help her every step of the way. From sifting cups of flour and cutting shapes into pie dough to rolling up the perfect pumpkin roll, I was always her right hand girl. 

Many times, we’d bake the day away and then deliver our sweet treats to neighbors, church friends, and family. I loved every minute of it. In that kitchen is where my love for baking began.

So of course, any time I make cheesecake, whether it’s Nana’s easy cheesecake or these mini lemon cheesecakes, I always think of her.

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Now that October is nearly over, it’s time to start thinking about Thanksgiving.

Ok, maybe I was already thinking about Thanksgiving. What can I say, I love planning my Thanksgiving menu! 

From sides like garlic mashed potatoes and cranberry fluff to desserts like mini pecan pies and these mini pumpkin cheesecakes, it’s the best meal of the year.

This recipe comes from my friend Erin over at Texanerin Baking and is a great mini cheesecake twist on pumpkin cheesecake. With a gluten-free chocolate crust, this is a recipe everyone will adore!

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One of the things I’ve learned about being a parent is that mini things are the way to get kids interested in just about anything.

I mean, who can blame them? I fall for it too, and I’m a grown adult!

Whether it’s cutting sandwiches with a cookie cutter to make mini sandwiches or scaling desserts down to kid size, I can be pretty much guaranteed that anything small will get some attention around here.

And you know this applies to my all-time favorite dessert, ok?

That’s right. We’re talking about mini cheesecakes!

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This post is sponsored by Campfire® Marshmallows.

I am pretty sure of all the months, August has the biggest identity crisis. Is it summer? Is it Fall? Who can even tell.

My kids started school last week but the heat and humidity is at epic levels here in Ohio. I am not one to complain about the start of school and summer being over. Honestly, my kids love school and I’m so thankful for that, but it does make this entire month just one big confusing mess.

Weekends are still filled with summer activities like biking, camping, and evenings spent outside around the fire pit. But the weeks are now focused around spelling tests and packing lunches.

The fact that August is National S’mores Month is pretty fitting. It’s a little reminder that summer fun doesn’t have to be over, even though we’re getting back into the rhythm of school.

One of our favorite things to do over the summer and into the fall is get together with our friends for night time drinks and dessert. For us, the dessert always means s’mores. (more…)

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I love this time of year for a lot of reasons.

The baked goods, the family Polar Express rides, cozying up by the fire in holiday PJs with a cup of hot cocoa, and of course the Christmas trees.

You read that right, I said trees. As in more than one.

I grew up with a flocked tree at my Nana’s house, so I always love getting a flocked tree. I keep a “fancy” tree, as well as less fancy tree with all of Elle’s ornaments. And this year Elle got her own 6-food sparkly white tree in her room full of loads of glittery pink ornaments.

Yes, we have 3 trees this year and I want more.

There’s just really nothing better than snuggling in the dark by a lit Christmas tree, maybe munching on something you baked earlier in the day.

In fact, I could say that I like to make mini desserts during the holidays for parties and entertaining. But secretly I like mini desserts at the holidays because they’re easier to snack on at night while you admire the Christmas tree.

Whether its Chocolate Peppermint Mini Bundt Cakes or these Low Carb Mini Cheesecakes, personal-sized baked goods are my jam this time of year.

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Mini Cherry Almond Cheesecakes are a simple and delicious sweet treat for just about any occasion. They’re fun to make, and even more fun to eat!

This recipe is sponsored by Nielsen-Massey, but all thoughts are my own. Thank you for continuing to support the brands that make My Baking Addiction possible.

I honestly can’t believe that it’s already mid-June. I feel like I am going to blink my eyes and it’ll be back to early mornings, packing backpacks, and preschool wardrobe compromises.

Not that we haven’t had numerous wardrobe compromises already this summer.

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This is a sponsored post on behalf of Karo® Syrup as a Bake a Little Extra Blog Ambassador. Thank you for continuing to support the brands that make My Baking Addiction possible.

Oh man. You guys know my obsession with cheesecake. I don’t make it a secret, that’s for sure.

But it’s been a while since I’ve made one. Like, a reallllllly long time. All the way back to June of last year, I think! I thought surely that couldn’t be right, but it is, according to the archives. Crazy.

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Red Velvet Oreo Cheesecakes are a sweet treat for your Valentines. They bake up quick and easy, and are just so darn festive!

I kind of consider myself an Oreo cookie connoisseur. And I may or may not make a special trip to the store when a new limited edition flavor is released. Sometimes I’m even lucky enough to get a preview of the new flavors a couple of weeks early. Blogging does have its perks, folks! Although I think working in my pajamas may just trump preview Oreos by a smidge.

Some people think baking Oreos into other things is slightly ridiculous; however, I’m all about it. Last year I whipped up Red Velvet Oreo Bark and Red Velvet Oreo Cupcakes all while packing up a house and complaining to guys every single step of the way.

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Are you on the sweet and salty train yet? It’s a combination I find completely irresistible. If we’re snacking around here, it’s usually something like pretzels dipped in chocolate, or these Kettle Brand Maple Bacon chips. Have you tried them? Oh. Em. Gee. So good!

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If I made a cheesecake without a real purpose or some place to send it, I’d eat a copious amount, get sad and then make something else to help me get over my grief. It’s a vicious cycle. With these gluten-free mini cheesecakes, you get everything you could want from a cheesecake but with built-in portion control! Eat one or two and freeze the rest.

The other reason I don’t make full cheesecakes is that it’s just so much more fussy than making mini cheesecakes! You don’t need to worry about water baths, cracks in the filling or refrigerating the cheesecake overnight. I don’t know about you, but when I make dessert, I want it now and not to wait for what feels like an eternity. In the directions, I say to chill the cheesecakes for 2 hours before serving, but if you’re in a hurry (or just really want your cheesecake!) you can pop them in the freezer for about 30 minutes.

I’ve had some less than stellar gluten-free crusts in the past but this one is perfect! Pre-baking the crusts and letting them cool slightly prevents the crust, which is almond flour based, from getting soggy. If you don’t have almond flour, you could use another type of nut flour or meal. I’m thinking hazelnut meal would be tasty!

I added a bit of lemon zest to the crust to liven it up and don’t recommend skipping this step because the crust would taste pretty neutral otherwise. Alternatively, you could add lime or orange zest or even a little extract to the crust if you want it a little more zippy. And the filling? So rich, creamy and smooth! I used just a little less sugar than often called for but none of my taste testers missed it or even noticed.

You can decorate the mini cheesecakes simply with blueberries and raspberries like I did or use a dessert sauce, like my honey sweetened strawberry sauce. And if it’s already too hot to bake and you need some cheesecake now, try Jamie’s no-bake lemon Oreo cheesecakes (but make sure to use gluten-free ingredients, if necessary!)

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Gluten-Free Mini Cheesecakes

These fuss-free gluten-free mini cheesecakes are perfect for parties or potlucks and couldn’t be any easier to make!

Course Cheesecake

Keyword berries, cheesecake, gluten free, Mini, summer

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 mini cheesecakes

Calories 248kcal

Author Erin

Ingredients

For the crust:

• 1 ¼ cups blanched almond flour
• ¼ cup granulated sugar
• pinch of salt
• 1 tablespoon lemon zest
• 3 tablespoons unsalted butter melted and cooled slightly

For the filling:

• 2 8-ounce packages cream cheese
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 2 large eggs room temperature

For decoration:

• berries and powdered sugar optional

Instructions

• Preheat the oven to 350 degrees F. Line a muffin pan with 12 muffin liners.
• Prepare the crust. In a medium mixing bowl, stir together all the dry ingredients, then stir in the butter and mix until thoroughly combined.
• Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down with the bottom of a shot glass.
• Bake for 10 minutes or until very lightly browned. Remove from the oven and cool for at least 10 minutes while preparing the filling.
• Using an electric hand mixer or a stan dmixer fitted with the beater attachment, beat the cream cheese and sugar at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorporated. Do not over mix!
• Fill each liner about 2/3 full with the batter and bake for 10 minutes or until the centers of the cheesecakes don't jiggle when the pan is tapped. Open the oven door (at least 1 foot wide) and let the cheesecakes cool to room temperature - about 1 1/2 hours. For easiest removal, remove the paper liners now. They can also be removed after chilling, though a little more cheesecake may stick to the liners then.
• Chill for at least 2 hours before serving. Decorate with berries and dust with powdered sugar, if desired. Refrigerate for up to 4 days.

Notes

• If you need these to be gluten-free, make sure all your products are certified gluten-free.

Nutrition

Serving: 1mini cheesecake | Calories: 248kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 53mg | Sodium: 79mg | Fiber: 2g | Sugar: 24g

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