Mini Individual Cheesecakes (gluten-free)

When I tell you that these are the simplest individual cheesecakes to fix, I’m making no exaggeration. They literally are just that.

For me cheesecake is a controversial topic. The New York style cheesecake is super heavy and not my cup of tea (but don’t get me wrong, I’ll still eat it), while German cheesecake is more light and fluffy. You also definitely can eat more than one slice of German cheesecake, which is a total bonus, since it doesn’t weigh you down as much as the American one does.

About three years ago I was introduced to the Japanese style cheesecake and it surprised me. Even lighter and fluffier than German cheesecake, it is barely there and melts on your tongue.

So between these three cheesecakes, I’d say these mini individual cheesecakes are most like the German cheesecakes. They’re not super heavy and you could definitely eat 2 if you wanted to (which, honestly, who wouldn’t?).

What I love about these cheesecakes is due to them being small, portion control is easier. Even if you’re not watching your portion sizes, it’s also an easy way to reduce food waste. It’s easy to overestimate how much you can eat, and with a big slice of thick creamy New York style cheesecake, especially. I certainly am never a fan of throwing away half a slice of cake, so I typically somehow get it down, and spend the rest of the day moaning in bed, sort of regretting my decision and re-thinking my life.

Ok that was maybe a tad dramatic, but I really do lie in bed for a while.

Right now I tend to overestimate how much my stomach can handle, so this totally allows for me to eat just the right amounts. It’s also a perfect companion to your afternoon cup of hot tea, or as a small dessert for after dinner.

When coronavirus is over, it’s also a great and quick fix to bring to a dinner party or to a friend.

Enough with the talk though, let’s dive right into the recipe!

Cheers,

Maxi

Questions for you:

1. Have you tried the different styles of cheesecake? If so, which was your favorite?
2. What’s your all-time favorite cheesecake flavor? Plain, strawberry, etc.?
3. What next dessert should I attempt to healthify?

Mini Individual Cheesecakes (gluten-free) Recipe
Adapted from Healthy Fitness Meals
Makes 9 individual mini cheesecakes

Crust:

– 3/4 cup gluten-free rolled oats
– 1/4 cup whole raw almonds (can substitute other nut as well)
– 3 tbsp melted coconut oil
– 2 tbsp maple syrup

Filling:

– 4 oz. light plain cream cheese
– 1 cup plain greek yogurt
– 1/4 cup maple syrup
– 1 egg
– splash of vanilla extract

Toppings:

– Berries (optional)

Instructions:

1. Preheat oven to 350 degrees F. Line cupcake tin with muffin liners. This will make 9 individual cheesecakes.

2. In a food processor, process almonds and oats until roughly ground. Transfer into a mixing bowl and add in the rest of the crust ingredients. Mix well.

3. Spoon the crust mix into each of the 9 individual muffin liners. You will want to press the mixture down slightly so you have a nice even layer of crust. If your crust seems too oily or too liquid-y, don’t worry you’re on the right track!

4. Bake in the oven for 10 minutes. Let cool completely.

5. In the meantime, whip the cream cheese in a mixing bowl, and then answer the rest of the filling ingredients. Mix until well combined. Save a spatula to lick out the bowl after – the filling is THAT good!

6. Once the crust has cooled, scoop out the filling and top each crust with an even layer of the filling.

7. Return the tray into the oven and bake for another 25 minutes, or until set. You’ll know when it’s set, based on if it jiggles or not.

8. Remove from oven and tray, and let cool down. Refrigerate until ready to eat.