Cheesecake is one of those desserts I love, but it’s so rich I find myself pretty satisfied after just a few bites. So for me, I love cupcake or even mini cupcake sized cheesecakes. Do I likely eat way more of them then I would a single slice of cheesecake? Probably. But that’s none of my business.
I made and shared the original recipe for these pumpkin cheesecakes years ago. It was a favorite recipe that I did go back to several times, but then I sort of forgot about it and hadn’t made it in some time. I think I shied away from it over the years as more of my family went gluten-free and I was still struggling to find ways to make my tried and true recipes friendly for them. Then the other day I was making cookies with my sister using the Sweet Loren’s Pumpkin Spice cookies and I had a light bulb moment. I knew they would be a perfect crust base to pair with my pumpkin cheesecakes. With one other GF friendly swap the new gluten-free version was born – and dare I say it, better than the original!
Mini Gluten-Free Pumpkin Cheesecakes
Equipment
- 1 Mini Silicone Cupcake Pan
Ingredients
Crust
- 1 Pkg Sweet Loren's Pumpkin Spice Cookies* (swap for other GF cookies if not available seasonally)
- 2 Tbsp Butter (melted)
Filling
- 1 8oz Pkg Cream Cheese (softened)
- 1/3 Cup Granulated Sugar
- 3 tsp Gluten Free Flour (measure for measure)
- 1/2 Cup Pumpkin Puree
- 1/2 tsp Vanilla Extract
- 2 Tbsp Sour Cream
- 2 Tbsp Heavy Cream
Whipped Cream Topping (optional)
- 1 Cup Heavy Cream
- 1/2 Cup Powdered Sugar
- 1 Splash Vanilla Extract
Instructions
Crust
- Bake cookies according to package directions, leaving in for the longest bake time recommended – you want them to be more dried out and crispy. Let cool fully (overnight is even better)
- Preheat over to 350°F and lightly grease your cupcake pan
- Add all cookies to a food processor and pulse until broken down into a medium crumb.
- Add melted butter to the food processor and pulse until well combined.
- Add a small scoop of crumb mixture to the bottom of each cupcake mold (just enough to cover the bottom) and pack into place. I found that the liquid medicine cups are the perfect size and are helpful to use to really pack down the crusts well.
- Bake for 5-7 minutes and let cool while making the filling.
Filling
- In a small mixing bowl, whisk together the sugar and gluten-free flour until well blended.
- Add softened cream cheese to a separate mixing bowl, pour sugar mixture over top, and beat well with whisk attachment.
- Mix in pumpkin puree and blend on low speed.
- Add vanilla, sour cream and heavy cream and mix just until combined.
- Tap mixing bowl against counter top several times to release some of the air bubbles.
- Divide mixture among cupcake cups filling each cup nearly full.
- Bake in preheated oven 12-15 minutes, centers should still jiggle slightly but are set. Don’t over bake (if they begin to crack they are starting to become over baked).
- Remove from oven and allow to cool at room temperature for 1 hour.
- Transfer to refrigerator and chill 2 hours. Once fully cooled, remove from pan and store in an airtight container in the fridge until ready to serve.
Whipped Cream Topping (optional)
- Add all ingredients to a mixing bowl (I like to stick mine in the freezer for a few minutes before starting to get it nice and cold, but you don't have to) and beat with the whisk attachment on high for 1-3 minutes until stiff peaks form. Keep a close eye on it and check often so you don't over-whip!
- Top chilled cheesecakes with a spoonful of whipped cream. You can also fill an icing bag with the whipped cream and snip the end for an easy way to top them all quickly!
Notes
COMMENTS