Easy Gluten-Free Mini Cherry-Cheesecakes

Make these mini gluten-free cheesecakes in a muffin pan. Blanched almond flour is made from finely ground, skinned, blanched almonds.

Serves: 12Hands-on: 15 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 12


  • 1 cup blanched almond flour
  • 3 Tbsp. butter
  • 1 package (8 oz.) cream cheese, softened
  • 1⁄3 cup sugar
  • 2 tsp. lemon juice
  • 1 1⁄2 tsp. vanilla extract
  • 1 egg
  • 1 can (20 oz.) cherry pie filling


  • Preheat oven to 375°F. Line a muffin pan with heavy-duty paper liners.
  • In a small bowl, mix together the almond flour and butter. Divide the mixture evenly among the 12 paper-lined muffin cups and press down the mixture with your fingers to create a crust.
  • In a medium bowl, whisk together the cream cheese, sugar, lemon juice, and vanilla extract. Whisk in the egg to make a thick batter. Divide the batter evenly over the crusts in muffin cups.
  • Bake for 12 to 15 minutes, or until cheesecake centers are almost set. Set on a wire rack and cool for at least 1 hour before transferring to the fridge to cool completely.
  • When the cheesecakes are cooled, spoon about 3 to 4 cherries from the pie filling over each. Chill for at least 1 hour before serving.