Gluten Free Lemon White Chocolate Cheesecakes

Portion control has been built into these gluten-free Lemon White Chocolate Cheesecakes. Be mindful when consuming in handfuls..

These Lemon White Chocolate Cheesecakes are creamy & rich and not overly sweet because of the added lemon. The smaller size makes it for a perfect indulgence.

Top these tiny Lemon White Chocolate Cheesecakes with a spoonful of tangy Lemon Curd, to help cut out any additional sweetness. They could also be topped with fresh berries too.

Ingredients

Crust:

• 2 Tablespoons (30 ml) butter, melted
• 6 ounces (170 g) gluten-free Graham Animal Crackers, crushed

Lemon White Chocolate Cheesecakes:

• 2-8 oz (250 g) packages cream cheese, softened
• 1/2 cup (100g) granulated sugar
• pinch of salt
• 1/3 cup (80 ml) sour cream
• 2 Tablespoons (30 ml) lemon juice
• 2 teaspoons (10 ml) lemon zest
• 1/4 cup (60 ml) heavy whipping cream
• 1 teaspoon (5 ml) pure vanilla extract
• 2 large eggs, room temperature
• 8 oz (225 g) gluten-free white chocolate, melted

Instructions

1. Preheat the oven to 325 degrees F (163 degrees C). Line a 12 cup muffin tin with paper or foil liners. Set aside.

Crust:

1. Mix the melted butter and crushed cookies until they resemble wet sand. Divide the crumbs between the 12 muffin cups. Use a small cup to press the crumbs evenly across the bottom of the cupcake liner.

Lemon White Chocolate Cheesecakes:

1. In the bowl of a stand mixer, fitted with a paddle attachment, beat the cream cheese, sugar, and salt until light and fluffy, about 5 minutes, scraping down the sides as necessary.

2. In a separate bowl, whisk together the sour cream, lemon juice, lemon zest, cream, and vanilla extract.

3. With the mixer running on low, slowly add the sour cream mixture to the cream cheese. You only want to mix until it is fully incorporated. Scrape down the sides of the bowl to ensure you don’t have any lumps of cream cheese.

4. With the mixer on low, add the eggs, one at a time, mixing until the first one is incorporated before adding the second. Mix on low speed just until the batter is smooth.

5. Fold in the melted white chocolate with a rubber spatula. This will help ensure you don’t over mix the batter.

6. Spoon the batter into the prepared muffin tin. I use my large cookie scoop to make this easier.

7. Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are mostly set.

8. Allow the cheesecakes to cool on a wire cooling rack for 15 minutes, before refrigerating for 1-2 hours. You want them to be completely cool before removing the cupcake liner. Top with Lemon Curd or fresh berries immediately before serving.

Source: faithfullyglutenfree.com