December Recipes

Gluten-Free Mini Cherry Cheesecakes

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Serving tray of Gluten Free Mini Cherry Cheesecakes
Hands On:
20 minutes
Total Time:
220 minutes


    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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    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
    % 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%

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