Gluten Free Mini Cheesecakes

This week it's a Cheesecake extravaganza! One basic recipe, so many options.  Because sometimes you just need a little cheesecake!
According to, the first cheesecakes were made by the Greeks as early as 2000 BC.  They were used as wedding cakes and also, because they were considered a good source of protein, they were served to the Olympic athletes during the first Olympic games in 776 BC.  When the Romans conquered Greece they began making cheesecake, but with the addition of eggs.  As the Roman Empire expanded cheesecake made its way across Europe, with each country making their own additions to the recipe.
It wasn't till 1872 though, in New York, that a dairy farmer accidentally made cream cheese that the recipe developed into the cheesecake that we enjoy today in North America.  Thank goodness for accidents!

There are many recipes for cheesecake but be careful if you are gluten intolerant because many of them do contain wheat.

I was given this recipe many years ago by a friend and since then it has been enjoyed by our family with a wide variety of toppings and additions.  I didn't change the basic recipe too much but i did replace the sugar with honey, and I think I have used some real maple syrup on occasion too.  One great thing is that they freeze very well, if you are planning for company they can be made in advance then defrost, at room temperature, as many as you will need.

Pictured above is a Peanut Butter Cup cheesecake with chocolate sauce drizzled on top.  If you love peanut butter and chocolate this one is for you.

Other toppings we have used include,  cherry pie filling, strawberry jam,  grape jelly, fresh strawberries and chocolate sauce,  the possibilities are endless!  My personal favourite topping is Amazing Blueberry Sauce.  I have shared this recipe in an earlier blog but I will give it again at the end.  

Gluten Free Mini Cheesecakes

  • 3 (8oz) pkg. cream cheese
  • 5 eggs
  • 3/4 cup honey
  • 1 1/2 tsp. GF Vanilla
Make sure all ingredients are at room temperature.  Blend all ingredients until no lumps remain.  Line muffin tins with papers and fill to the top.  Bake at 300 for 30 minutes, cheese cakes should be set in the middle and just slightly brown. Remove from oven, let cool in pan for 5 minutes then cool completely on a wire rack.  The middles will sink as they cool. Cheesecakes can be stored in the fridge or freezer.  
  • For Peanut Butter Cup Cheesecake fill lined muffin tins with a small amount of batter, place a Peanut Butter Cup in, then fill to top with batter.  Bake as normal, when completely cool, drizzle with chocolate sauce.  Full size Reese's Peanut Butter Cups are gluten free.


Amazing Blueberry Sauce

  • 4 cups frozen blueberries
  • 1/4 cup orange juice
  • 3/4 cup water
  • 1/2 cup honey
  • 3 Tbsp. mixed with 1/4 cup water
  • 1/2 tsp. vanilla
  • 1/8 tsp. cinnamon
Bring blueberries, OJ, water and honey to a boil.  Mix cornstarch and water, add to blueberries.  Cook and stir until thick.  Remove from heat and add vanilla and cinnamon.  Cool and serve on cheesecake.  


Jeannie said...

You are amazing!

Karla said...

Liana, how do I share your blog with a friend? She's had a recent diagnosis that requires she eat gluten free but she's struggling with it.