Tuesday, February 4, 2014

Individual Mini Cherry Cheesecake Cups

So I am still thinking about holiday desserts now that I have discovered I can successfully make dairy and gluten free cheesecake. This is another version for those of you who prefer a more traditional cherry cheesecake to my Raspberry Swirl Cheesecake Bars. Although you do not have to limit yourself to one or the other, these are so simple and easy to make I personally plan to have both. What an amazing treat especially for those of us who must eat gluten, soy and dairy free. Of course these make for a fabulous little treat for everyone else as well. The beauty of making these yummy desserts bite size is you can have more than one! So go ahead and indulge in these Mini Cherry Cheesecake Cups! I plan to serve these for dessert at my annual July 4th celebration!

Ingredients: Makes 12 Mini Cheesecakes

  For the Crust:
  • 1 package (14 cookies) Enjoy life Crunchy Cookies, Vanilla Honey Graham flavor. Note: You can also use any other gluten free brand of your choice, however Enjoy life is the only one I have found to be gluten, soy and dairy free.
  • 3 tablespoons of Earth Balance buttery spread in the red tub
  • 1 tablespoon sugar
  • 2 tablespoons of almonds, finely chopped
  For the Filling:
  • 2 eight ounce containers of Daiya Plain Cream Cheese alternative
  • 1/2 cup sugar
  • 2 eggs  Note: You can also use "Egg Replacer" if desired.
  • 1 teaspoon vanilla extract
  Toppings to chose from :
  •  1 15 ounce can of either cherry, blueberry or strawberry pie filling
  •  or fresh fruit or chocolate ( Of course you can be creative and come up with other toppings as well.)


  1. Preheat oven to 350 degrees.
  2. Place 2 1/2 inch size paper or foil liners in 12 muffin cups
  3. Put cookies in the food processor, and pulse until fine crumbs form. Add the softened Earth Balance, sugar, and almonds and pulse to blend.
  4. Divide mixture equally among the muffin cups, pressing evenly into the bottom of each cup. Bake for 10 minutes and let cool.
  1. Place cream cheese alternative, sugar, eggs and vanilla in the food processor, mix until smooth. Pour mixture into baked crusts, dividing equally, and filling each cup almost to the top. Bake until set, about 15 minutes. remove from the oven and let cool completely. Garnish with cherry pie filling. Transfer to the refrigerator and chill thoroughly.
  2. Remove muffin pan from refrigerator 15 minutes prior to serving. Carefully remove each cheesecake from it's muffin liner. Plate and enjoy!

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This recipe was shared at: Allergy-Free Wednesday, www.realfoodallergyfree.com 
This recipe was shared at : Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http:// 
This recipe was shared at Gluten Free Wednesday's :http://glutenfreeeasily.com/gluten-free-wednesdays/


  1. Thanks so much for this delicious gluten free Cherry Cheese shared on Foodie Friends Friday party this week. I've pinned and shared.

    A FFF co-host,

  2. This looks great! I wouldn't know from the picture that it's allergy free and will have to pass this along to my family who has food allergies.

  3. Delicious Cherry Cheesecake Cups, I love this special treat. Hope you have had a great weekend and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  4. Thanks for sharing with Foodie Friends Friday! Your recipe was chosen as a Host Favorite and is featured on Daily Dish Magazine. http://www.foodiefriendsfridaydailydish.com/favorite-recipes-40/

  5. I thank you for sharing your receipts. Its so great to be able to have gluten free cheese cake.