Gluten-free mini cheesecakes dripping with blueberry sauce

You can’t beat cheesecake for dessert, especially when topped with fresh blueberries. This gluten-free version is easy to make for even more of a treat.

When you’re ready for a decadent dessert, I suggest you try this recipe for gluten-free individual blueberry cheesecakes. The creamy little cakes (perfect for portion control) are topped with a lovely dark blueberry sauce that adds a touch of tartness to balance things out.

Seriously, is there a more perfect combination than fresh fruit over rich cheesecake? The individual portions are perfect for either a small group (you’ll have leftovers for breakfast with coffee) or for when you’re entertaining more than a few.

Gluten-free individual blueberry cheesecakes recipe

Yields 12

Ingredients:

For the crust

• 1-1/4 cups almond meal
• 3 tablespoons melted butter
• 3 tablespoons sugar

For the cheesecakes

• 12 ounces cream cheese, softened
• 1/2 cup plain Greek yogurt
• 1 egg
• 1/4 cup sugar
• 1 teaspoon vanilla

For the blueberry sauce

• 2 cups blueberries, plus extra for garnish (optional)
• 1/4 cup sugar
• 2 teaspoons lemon juice
• 1/8 cup water

Directions:

For the crust

1. Preheat your oven to 350 degrees F. Line a 12-count regular-size muffin tin with paper liners and set aside.
2. In a bowl, combine the almond meal and sugar and whisk to combine. Add the melted butter and mix until the dry ingredients are moist.
3. Add about 1 tablespoon of the mixture to the bottom of each muffin cup and press down slightly.
4. Bake for about 10 minutes and remove from the oven. Reduce the oven temperature to 325 degrees F.

For the cheesecakes

1. In a large bowl, combine the cream cheese, yogurt and egg. Blend with a mixer until combined.
2. Add the vanilla and sugar and continue to mix until combined.
3. Use a spoon to add the cream cheese mixture to the cups. Fill until almost to the top.
4. Bake for 20-22 minutes, or until the edges begin to brown just slightly and the centers are firm.
5. Remove from the oven and allow them to cool completely on a wire rack.

For the blueberry sauce

1. As the cheesecakes are cooling, add the water, sugar and lemon juice to a saucepan over high heat. Stir until the sugar is dissolved.
2. Add the blueberries and bring the mixture to a boil. Reduce the heat slightly and cook, stirring, for 2-3 minutes.
3. Remove the mixture from the heat and allow it to cool to room temperature. It will thicken as it cools.
4. Before serving, remove the paper liners from the cheesecakes, place on individual plates and spoon some of a the blueberry mixture over the tops of each.

Go all out for a rich, easy-to-make, dessert.

More gluten-free recipes

Gluten-free banana squares with banana-cream frosting
Gluten-free lemon-lavender shortbread cookies with lemon glaze
Minty melon pops