Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Gluten Free Mini “Oreo” Cheesecakes

Dessert, Dinner Party, Gluten Free, Vegetarian4 Responses »

It seems every year there are certain food trends that really take off. Last year we saw a lot green drinks whipped up in the blender, and intended to keep you full until lunch.  I felt really virtuous and healthy when I made them, but they left me feeling just a tad bit hungry.

Then, a bunch of no knead breads.   I admit they really gave me bread envy.  I am still on the hunt for a gluten free bread recipe that is that easy. Throw the ingredients into the bowl, stir, leave overnight, then bake a beautiful crusty loaf the next day.  Sigh.

And, we certainly can’t forget quinoa.  A few years ago, most had never even heard of it, much less knew how to pronounce it.  Now we consider it a week day dinner staple, who would have thought?

Another trend I have seen on Pinterest many times, are these yummy looking mini cheesecakes with a cookie as the base.  Every time they popped up they grabbed my attention. So easy and quick.  And let’s face it, with a cookie on the bottom, and a creamy cheesecake filling dotted with crumbled cookies, could they be more perfect?  

Just the right size too, because I know you will want to have more than one. Gluten Free Cheesecake Muffins  

Gluten Free Mini “Oreo” Cheesecakes

Prep Time: 15 minutes

Cook Time: 25 minutes


  • 42 GF "Oreos", 30 left whole and 10 coarsely chopped, either Glutino and K-Toons work
  • 2 pounds (32 ounces) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  • 1 cup sour cream
  • pinch of salt


  • Preheat oven to 300 degrees.
  • Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
  • Beat cream cheese at medium speed using an electric mixer.
  • Gradually add the sugar, beating until combined. Beat in vanilla.
  • Drizzle in eggs, a bit at a time. Beat in sour cream and salt.
  • Then stir in chopped cookies by hand.
  • Divide batter evenly among cookie-lined cups, filling each almost to the top.
  • Bake, rotating pan halfway through, until filling is set, about 20-22 minutes.
  • Transfer to wire racks to cool completely. Refrigerate at least 4 hours (preferably overnight).
  • Serve chilled.
  • Remove from tins just before serving.

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