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Meaningful Eats

Gluten-Free No-Bake Mini Cheesecakes

These individual desserts are perfect to serve to guests!
Course Dessert
Cuisine American
Prep Time 15 minutes
Chilling time 4 hours
Total Time 15 minutes
Servings 9 -12 mini cheesecakes depending on size


For the Cookie Crust:

  • 1 package gluten-free cookies

For the Cheesecake:

  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • ½ cup sour cream
  • cup heavy whipping cream
  • cherries or berries fresh or in syrup for topping


  • Place the cookies in the bowl of a food processor. Process until the cookies are evenly ground into a fine sand.
  • In a large mixing bowl, add the softened cream cheese and powdered sugar. Using a hand or stand mixer, beat the mixture until incorporated. Add the vanilla and sour cream and mix to combine.
  • With the mixer running on low, slowly add the heavy whipping cream. Increase the speed and whip until very thick and fluffy, about 4-5 minutes.
  • Use small glass containers or line a muffin pan with baking liners. Sprinkle 2-3 tablespoons of the cookie mixture into the container or muffin pans. Press into an even layer. Top with the cheesecake mixture to fill the container.
  • Refrigerate for 4 hours or up to overnight. Serve with fruit or fruit sauce for topping. Enjoy!


You can make these mini cheesecakes in small glass containers or in a muffin pan. If using a muffin pan you'll want to line it with parchment baking liners. These cheesecakes can be made up to 1 day in advance!


Calories: 369kcal | Carbohydrates: 23g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 217mg | Potassium: 113mg | Sugar: 19g | Vitamin A: 1015IU | Vitamin C: 0.6mg | Calcium: 83mg | Iron: 0.8mg