Gluten mini pumpkin cheesecakes are a delicious and seasonal dessert that are perfect for fall and winter holidays. These bite-sized treats are made with a gluten-free crust, a creamy pumpkin cheesecake filling, and a drizzle of caramel sauce on top. The recipe typically involves mixing together cream cheese, pumpkin puree, sugar, eggs, and spices, and then baking the mixture in mini muffin tins lined with a gluten-free crust. Once the cheesecakes are baked and cooled, they can be topped with a homemade or store-bought caramel sauce for added sweetness. These mini pumpkin cheesecakes are a perfect dessert for any occasion and are sure to impress your guests.
Not only are gluten-free mini pumpkin cheesecakes delicious, but they are also a great option for those with gluten sensitivities or celiac disease. By sharing a recipe for gluten-free mini pumpkin cheesecakes on your blog or website, you can attract visitors who are searching for gluten-free dessert ideas, and provide them with a delicious and easy-to-follow recipe to try. Additionally, including high-quality images and step-by-step instructions can help to increase engagement and encourage readers to try the recipe themselves. By incorporating seasonal ingredients like pumpkin and spices, these mini cheesecakes are sure to be a hit with anyone who tries them.
How to make Gluten Mini Pumpkin Cheesecakes
Prep Time : 30 mins
Cook Time : 20 mins
Total Time : 50 mins
For the crust
- 1 cup finely crushed gluten-free pretzels (from about 2 cups whole pretzels)
- 2 tablespoons coconut oil (melted)
- 2 tablespoons Cassonade Sugar (can also use brown sugar or coconut sugar)
For the cheesecake
- 1 (8 oz.) package cream cheese (softened)
- ⅓ cup Cassonade sugar (can also use brown sugar or coconut sugar)
- ½ cup puréed pumpkin
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 large egg (room temperature)
1. Preheat the oven to 350°F. Line a muffin pan with 8 muffin liners, or grease three small springform pans with coconut oil.
2. Combine crushed pretzels, coconut oil, and sugar and stir until the crumbs are moistened. Divide between the lined muffin tins and use a small flat-bottomed measuring cup or shot glass to press the crust evenly into the bottom of the liner. Bake for 8-10 minutes or until the crust is golden and firm. Let cool while you prepare the cheesecake filling.
3. Preheat the oven to 300ºF. With an electric hand mixer, beat the cream cheese and Cassonade sugar until smooth and fully combined. Add the pumpkin, vanilla extract, salt and spices and mix at low speed until combined. Add the egg and stir just until well incorporated. Don’t over mix or you’ll create bubbles in your cheesecake.
4. Divide the cheesecake batter evenly between each muffin tin or pan and bake until the middles of the cheesecakes are set and don’t jiggle when the pan is tapped, about for 17-20 minutes for the muffin tin size, or 22-26 minutes for the larger springform pans. When they don’t jiggle anymore, turn off the oven, open the oven door at least 1 foot, and let the cheesecakes cool in the oven to prevent cracks from forming.
5. Once they’re completely cool, about 1½ hours, remove from the oven and refrigerate for at least 2 hours or until ready to serve. Serve with whipped cream!