Gluten Free Mini Cheesecakes with Brown Sugar Roasted Strawberries

Gluten-Free Mini Cheesecakes are a delightful, bite-sized take on the classic dessert. Picture a homemade shortbread crust topped with a luscious brown sugar cheesecake filling finished with brown sugar roasted strawberries. Roasting Strawberries with Domino® Light Brown Sugar helps to bring out their natural flavor and gives them a tender and almost jam-like consistency. These Mini Cheesecakes are for sure a charming and delicious addition to any dessert spread or special occasion, such as Easter or Mother's Day brunch.

This post is sponsored by Domino® Sugar. All opinions are my own. Thank you for continuing to support the brands that help make The Gluten Free Austrian possible!

Recipe Ingredient Notes

Gluten Free Flour: The gluten free shortbread cheesecake crust is very forgiving and one can make it with any gluten-free flour blend. Make sure it is a blend containing xantham gum.

Domino® Light Brown Sugar: Using Domino® Light Brown Sugar gives the Mini Cheesecakes an extra depth of flavor and a subtle hint of caramel. It also pairs very well with the strawberries used in the Brown Sugar Roasted Strawberry Topping. The rich, molasses notes in brown sugar complement the natural flavor of strawberries.

Domino® Granulated Sugar Easy Baking Tub: This high-quality all-purpose sugar provides sweetness to the homemade gluten free cheesecake crust. I am a big fan of Domino® Easy Baking Tub. It’s easy to store, easy to open, and of course refillable. Domino® Granulated Sugar is scoopable directly from the tub which securely clicks closed for confident resealing.

Cream Cheese: I use full-fat cream cheese, the block kind, in this cheesecake recipe. Make sure the cream cheese is at room temperature. Room-temperature cream cheese is easier to mix with other ingredients, such as eggs and sugar. This ensures that all ingredients are well-integrated without overmixing, which could lead to a dense or tough cheesecake.

Sour Cream: A little sour cream helps to balance the sweetness. I use full fat but this will also work with low fat. You may also use yogurt or creme fraiche.

Strawberries: I use fresh strawberries to make brown sugar roasted strawberries. You can also use Frozen Strawberries. They will release a lot more liquid than fresh strawberries. For roasting the strawberries I recommend using a non-reactive pan like a 9x13 or 9x9 cake pan.

Gluten Free Shortbread Cheesecake Crust

This easy gluten-free shortbread crust is ideal for Mini Cheesecakes. It's simple to prepare and provides a stable base. The crust includes a mix of butter, Domino® Granulated Sugar, and gluten-free flour, resulting in a rich buttery taste. This pairs well with the smooth and tangy vanilla cheesecake, creating a delicious and well-balanced treat.

1. Preheat the oven to 325F. Line a standard muffin pan with muffin liners (also called cupcake liners) and set aside.
2. In a small bowl combine the gluten-free flour, Domino® Granulated Sugar and kosher salt. Mix to combine. Cut the room-temperature butter into small pieces and add to the flour mixture. Use your clean hands or two forks to work the butter into the flour until it is crumbly.

3. Place one heaping tablespoon of the gluten-free crust in the bottom of each
   muffin tin cavity and use the back of a measuring cup or spoon to press it down. A ⅓ cup measuring cup works well for this.
4. Bake the mini cheesecake crusts for 7 minutes. They won't brown much. Allow them to cool for at least 5 minutes before filling with the Brown Sugar Cheesecake Filling. Make sure to keep the oven temperature at 325°F.

How to make Mini Brown Sugar Cheesecakes

While the cheesecake crust is baking, it's time to make the cheesecake batter. You can either use an electric hand mixer or a stand mixer for this recipe.

Make sure to set out your cream cheese and eggs in advance so they have enough time to come to room temperature. Cold cream cheese will not whip up smoothly and leave you with a lumpy cheesecake batter.

Since it can take some time to get the cream cheese to room temperature, I recommend placing the unwrapped block of cream cheese on a microwave-safe plate and carefully nuking it at 50-70% power for 10 seconds. Turn the block over and nuke for an additional 10 seconds. This should help speed up getting the cream cheese to room temperature.

1. In a large mixing bowl or the bowl of the stand mixer fitted with the paddle attachment combine the room-temperature cream cheese and Domino® Light Brown Sugar. Cream the two ingredients together until light and fluffy. Turn off the mixer, and scrape down the sides and the bottom of the bowl with a flexible spatula. Make sure there are no large lumps of cream cheese batter.
2. Add the sour cream, vanilla extract, and lemon juice and mix to combine.

3. Beat in the room-temperature large eggs and the egg yolk one at a time, just until combined. Do not overmix once you’ve added the eggs since that could cause the cheesecake to develop cracks.
4. Turn off your mixer and with a flexible spatula fold everything together (this is to make sure everything has been incorporated fully). The mixture will be a thick creamy cheesecake filling. Gently tap the bowl with the cheesecake batter against your kitchen counter to release some of the air bubbles trapped.

5. Using a large cookie scoop, divide the brown sugar cheesecake batter between the muffin liners. You can fill them almost to the rim since they will not rise a lot.
6. Bake the Gluten Free Mini Cheesecakes at 325F for 18-20 minutes. The Mini Cheesecakes are done when the edges are set and the centers are still a little bit jiggly. The Mini Cheesecakes will continue to set up as they cool so keep that in mind when baking them.

7. Turn off the oven, crack open the door, and allow the mini cheesecakes to cool in the oven for 30 minutes. Allowing the mini cheesecakes to cool in the oven will minimize the chances of them sinking in the middle.
8. Remove the gluten-free mini cheesecakes from the oven and cool completely at room temperature before transferring them to the fridge for at least 3 hours before serving. Make sure to lightly cover the cooled cheesecakes with some plastic wrap before refrigerating them.

Brown Sugar Roasted Strawberries

Roasting Strawberries with Domino® Light Brown Sugar, Vanilla Extract (or whole vanilla beans), Cinnamon Sticks, and freshly squeezed lemon juice helps to intensify the natural sweetness of strawberries. The heat from roasting softens the strawberries which gives them a tender and almost jam-like consistency.

1. Preheat the oven to 350F and arrange the oven racks in the lower third of the oven.
2. Cut the strawberries in quarters (if they are small, cut them in halves) and place them in a nonreactive baking dish. Sprinkle them with Domino® Light Brown Sugar.
3. Add the lemon juice, cinnamon sticks, pinch of salt, and vanilla bean or vanilla extract/paste. Toss to coat strawberries evenly.
4. Roast the strawberries for 30-34 minutes, making sure to stir them halfway. The berries will start to release their juices and flavors. Some strawberries tend to be watery. Therefore you may need to roast them for a bit longer for the juices to thicken. But keep in mind the strawberry syrup will thicken up while the berries are cooling so don't overbake them.
5. Remove the brown sugar-roasted strawberries from the oven and allow them to cool to room temperature before topping the mini cheesecakes.

Leftover roasted strawberries can be stored in the fridge for up to 5 days. They are not only delicious with these mini cheesecakes but also make a delicious topping for my Gluten Free Pancakes or Gluten Free Dutch Baby.

Serving Mini Cheesecakes

Once the gluten-free mini cheesecakes have been fully cooled remove them
from the muffin tins. If you like, carefully remove the cupcake paper liners. Be careful since they tend to stick to the mini cheesecakes. Arrange the mini cheesecakes on a serving platter and top each with a generous spoon of the cooled brown sugar-roasted strawberries. Serve and Enjoy!

If you plan on making the Mini Cheesecakes ahead of time, make sure to wait to decorate them until you are ready to serve them.

Storage & Freezing

Allow the mini cheesecakes to cool completely at room temperature before storing them. This helps prevent condensation from forming inside the storage container, which could make the cheesecakes soggy.

Place the cooled mini cheesecakes in an airtight container. Refrigerate them for up to 5-7 days. The roasted strawberries can be stored in an airtight container for up to 5 days in the refrigerator as well.

If you want to store the plain mini cheesecakes for a longer period, you can freeze them. Wrap each cheesecake individually in plastic wrap, then place them in an airtight container or freezer bag. Frozen mini cheesecakes can typically be stored for up to 1-2 months. Avoid freezing them with the roasted strawberry topping or any topping in general.

When you're ready to enjoy the frozen mini cheesecakes, transfer them to the refrigerator and let them thaw overnight. This gradual thawing process helps maintain their texture.