Serving tray of Gluten Free Mini Cherry Cheesecakes

Hands On:

20 minutes

Total Time:

220 minutes

Serves:

Ingredients

Sugared Mint Leaves

Hy-Vee light corn syrup
24 fresh mint leaves
Full Circle Market organic pure cane sugar

Gluten-Free Crust

1 cup gluten-free honey graham crackers, finely crushed
2 tbsp Hy-Vee granulated sugar
1 tbsp Hy-Vee brown sugar, packed
6 tbsp Hy-Vee salted butter, melted

Mini Cherry Cheesecakes

1 (8-oz.) pkg. Hy-Vee plain cream cheese, softened
½ cup Hy-Vee granulated sugar
1 tbsp Good Graces gluten-free all-purpose flour
½ tsp Hy-Vee vanilla extract
1 Hy-Vee large egg
2 tbsp Hy-Vee cherry pie filling or topping, glaze only; plus whole cherries for garnish

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Preparation

Preheat oven to 350°. Spray a 24 (1¾-inch) mini muffin tin with nonstick spray; set aside. Lightly brush corn syrup onto mint leaves, then immediately dip into sugar to coat. Transfer to parchment paper; let stand until set.

For crust, combine gluten-free graham crackers, 2 tablespoons granulated sugar, and brown sugar in a small bowl. Stir in melted butter. Press mixture into bottoms and up the sides of prepared muffin cups; set aside.

Beat cream cheese, ½ cup granulated sugar, gluten-free flour, and vanilla with an electric mixer on low just until combined. Beat in egg. Spoon mixture into crusts, filling each ¾ full. Top each cheesecake with ¼ teaspoon glaze from cherry pie filling. Use a toothpick to slightly swirl the glaze into the cream cheese mixture.

Bake 10 to 12 minutes or just until set. Turn oven off and open door; cool cheesecakes in oven 10 minutes. Remove from oven and cool completely in muffin cups on a wire rack.

Refrigerate 2 hours before serving. To serve, remove cheesecakes from muffin cups; garnish each with 1 whole cherry from pie filling and 1 sugared mint leaf.

Nutrition Facts

Serving Size: 1 mini cheesecake

Serves: 24

Amount Per Serving
Calories:		110
% Daily Value*
Total Fat: 7g		9%
	Saturated Fat: 4g
	Trans Fat: 0g
Cholesterol: 25mg		8%
Sodium: 80mg		3%
Total Carbohydrate: 11g		4%
	Dietary Fiber: 0g	0%
	Sugars: 7g	14%
Protein: 1g		2%