These gluten free mini blueberry cheesecakes are not only gluten-free but also sugar free…and we are NOT talking artificial sweeteners either! So maybe I should have called this recipe guilt-free mini blueberry cheesecakes instead.
The crust is made with hazelnut meal, topped with a blueberry-cream cheese swirl filling…yummy!
In the past, I have made mini cheesecakes in regular muffin cups, which I lined with muffin liners for ease – or for bite size cheesecakes, in mini muffin cups. Both method worked well. However, this time I used a mini cheesecake pan and oh wow….that is the Cadillac of mini cheesecake pans!
It was wonderful!
The pan is not only very easy to use, it is easy to clean and it makes beautiful mini cheesecakes that are a carbon copy of regular cheesecakes. I am now wondering why did I not use one of these before? I decided to make these sugar free blueberry mini cheesecakes for a birthday party.
The birthday girl wanted a tea party and I was told by her mom that she looooooves blueberries. I wanted to make them healthy. I think all goals where accomplished.
Note: For the best tasting cheesecake, it is best to make it in advance as it tastes much better as it matures. I would strongly to make any cheesecake one to two days ahead.
Gluten Free Mini Blueberry Cheesecakes: Ingredients
- 1 cup hazelnut meal – or other nut of your choice
- 1 tablespoon cornstarch or tapioca starch
- 3 tablespoons unsalted butter
- 1 tablespoon milk
Cream Cheese Layer:
- 3 packages cream cheese – 8 oz each – softened
- 1/2 cup xylitol- a natural sweetener made from birch – powdered
- 1 cup sour cream
- 2 tablespoons white rice flour
- 1/2 teaspoon vanilla stevia
- 4 large eggs
- 1 teaspoon lemon juice
- 1 1/2 cups blueberries
- 1/4 cup xylitol – powdered***
- 2 teaspoons lemon juice
- 2 tablespoons cornstarch
Note: *** To powder the xylitol, place in a blender – I use a Vitamix.
Gluten Free Mini Blueberry Cheesecakes: Method
Preheat your oven to 350 degrees.
In a small bowl, mix the hazelnut meal and the cornstarch. Add the butter and with the tip of your fingers combine the butter with the nut mixture. Add the milk and combine well. Place one tablespoon of this mix into each mini cheesecake mold. Press it – Pampered Chef makes a great tool for this process.
Bake for 10 minutes.
Remove from the oven and cool completely. Reduce the heat of your oven to 325 degrees F.
In a stand mixer bowl – you may also use a hand mixer – place the cream cheese, the xylitol and sour cream. Add the eggs one at a time. Mix after each addition. Add the rice flour, stevia and lemon juice and mix on high until well blended. Set aside.
In a small saucepan, place the blueberries with the lemon and the xylitol. Bring to a boil. Place the blueberries in a blender and puree. Add the cornstarch and quickly turn the blender back on.
In order to make the mini cheesecakes: place a layer of cream cheese filling, add some blueberry filling and then add another layer of cream cheese filling. Then take a toothpick – or a bamboo skewer – and mix through all three layers until the blueberry filling and the cream cheese filling are lightly swirled.
Bake for 20 to 25 minutes. Let cool completely. Store in the fridge until ready to use.
Makes 2 dozen.