Ingredients
Scale
- 1 cup gluten-free graham cracker crumbs
- 3 tablespoons melted coconut oil
- 2 tablespoons sugar
- 16 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream or Greek yogurt
Instructions
- Preheat the Oven
Preheat your oven to 325°F (165°C) to ensure the perfect baking environment. - Prepare the Crust
In a bowl, mix the gluten-free graham cracker crumbs, melted coconut oil, and 2 tablespoons of sugar. This creates a flavorful base for your cheesecakes. Press the mixture into the bottom of mini muffin tins, ensuring a firm and even layer. - Create the Cheesecake Filling
In another bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy. Add the vanilla extract and mix well to enhance the flavor profile. - Incorporate the Eggs
Add the eggs one at a time, mixing thoroughly after each addition. This ensures a smooth and homogeneous filling. Fold in the sour cream or Greek yogurt, providing a rich and velvety texture. - Assemble the Cheesecakes
Pour the cheesecake mixture over the prepared crusts in the muffin tins, filling each one to the brim for a generous serving. - Bake to Perfection
Bake the mini cheesecakes for 15-20 minutes until set. The tops should be slightly firm, but the centers can remain a bit jiggly. This ensures a creamy texture once chilled. - Cool and Refrigerate
Allow the cheesecakes to cool at room temperature, then refrigerate for at least 2 hours before serving. This chilling period is crucial for achieving the perfect texture and flavor.
Nutrition
- Serving Size: One Normal Portion
- Calories: 150
- Sugar: 8g
- Fat: 9g
- Carbohydrates: 16g
- Protein: 3g