Small Batch Gluten-Free Cheesecake
What’s better than cheesecake? A gluten-free cheesecake that requires no water bath, no complicated steps, cleans up like a breeze, and is small-batch. Perfect for a small dinner party in slices, for a special family treat, or cut into squares and serves as a small dessert tapas bite. Our small batch gluten-free cheesecake is simply divine and just tastes better as it chills and the flavors develop.
Ingredients
Gluten-Free Graham Cracker Crumbs (we used Kinnikinnick gluten-free)
Unsalted Butter, melted
Granulated cane sugar (you may omit if desired in crust)
Full fat brick-style Cream Cheese
Vanilla Paste or Extract
Large Egg
Lemon Juice
Prep your loaf pan with parchment but cutting one piece to lie horizontal and one vertical with all sides having a parchment overhang beyond the pan for easy removal later. (We LOVE this loaf pan.)
The crust ingredients can be mixed in a small bowl and then pressed out evenly into the pan. We like to use a 1/4 cup measure to press down firmly.
It’s important to the consistency of your cheesecake that the filling ingredients be at room temperature before beginning. Cut the brick cream cheese into smaller chunks and leave out on the counter to come to room temperature at least 2-3 hours before making, preferably more. The large egg should also be at room temp. In a pinch, put a cold egg into warm water for a few minutes until it comes to room temp.
Cheesecake is quite sensitive to over-whipping once you add the eggs, so follow the mixing steps, keeping the egg addition to the final step, and only mixing until just combined. Otherwise, too much air could get whipped in and the cheesecake could deflate once baked. Spread the filling right over the cooked crust (it will be thick).
Keep an eye on the cheesecake toward the end of baking and jiggle the pan a few times – the top should be “just” set with still a bit of small movement in the center.
Cool completely before setting into the refrigerator (still in pan) to chill. Make a day ahead of time preferably, as the flavors just taste better after they’ve set for a day or two.
Another fun bit about this recipe is that you can design your pieces to fit just about any occasion (or craving!). Slice diagonally to create 5 pie-shaped (traditional) pieces. Or, slice short-ways to create cheese cake logs. Or, slice both ways to create bite-sized squares!
Top with smooth dark chocolate sauce or butterscotch sauce for an extra dreamy dish.
We love this recipes because it feels guilt-free (choose-your-size) and tastes indulgent! We hope you love our small batch gluten-free cheesecake and other recipes!
Small Batch Gluten-Free Cheesecake
Equipment
- 9×5 inch loaf pan
Ingredients
Crust
- 130 grams graham cracker crumbs (we used Kinnikinnick gluten-free)
- 60 grams unsalted butter, melted (4 T)
- 12 grams granulated sugar (1 T)
Cheesecake
- 2 8-ounce blocks full fat cream cheese, softened to room temperature
- 100 grams granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
Optional Toppings
- dark chocolate sauce (we like Monin)
- vegan butterscotch sauce (we like Nature's Charm)
Instructions
- Lower the oven rack to the lower third position and preheat oven to 325°F. Line a 9×5 inch loaf pan with parchment paper — leave an overhang on both sides and cut to fit. You'll use this to remove the cheesecake eventually
- Mix together the graham crumbs, melted butter and sugar. Press into prepared loaf pan — use a 1/4 cup measure to firmly press down evenly and seal in the base. Bake the crust for about 23 minutes or until lightly golden brown on the edges
- Prepare the filling: In the bowl of a stand mixer fitted with paddle, beat the cream cheese on high speed until smooth. Add in the sugar, vanilla, and lemon juice until completely combined and smooth, about 2 minutes on lower speed. Scrape down the bowl and then with your mixer on low, add your beaten egg and mix just until combined (don't over-whip in air or your cheesecake may deflate)
- Pour the batter on top of the cooked crust and smooth the top.
- Bake the cheesecake for 45 minutes or until the surface is just set and the middle is still a bit wobbly. If you insert a toothpick it should come out mostly clean
- Open the oven door slightly and leave to cool inside or remove from the oven and cool completely in the pan set on a wire rack. Once completely cool, remove the cheesecake (still in pan) to refrigerator for at least several hours and preferably overnight
- After chilled, use the parchment to remove from pan. Cut diagonally into 5 pie-shaped slices; or, into small serving squares or logs
- Serve with warmed dark chocolate or butterscotch sauce. Fresh fruit is also a great topping
Notes
- Cheesecake tastes best after it’s rested and chilled so feel free to make up to 2 days ahead of time!
- To bring your cream cheese to room temp as quickly as possible, cut into smaller pieces and leave on counter to warm (do not use microwave or melt)
Nutrition
