Mini Cheesecakes with Fig Preserves and Goat Cheese #glutenfree

IMG_0614

I love searching through recipes on the Food Network or in Food & Wine Magazine and finding something that I can convert to gluten-free.  Usually I don’t have to change very much, except the flour, so I don’t typically post the end product.  But I was very excited about this gluten-free version of Mini Black-Bottom Cheesecakes from Food & Wine Magazine.  Had to share!  I used gluten-free chocolate animal graham crackers, agave (instead of sugar), goat cheese (instead of fromage blanc), and strawberry/fig preserves (because that is what we had in the pantry).  I imagine these would be even better with fig preserves – I just love the combo of chocolate, tangy goat cheese, and sweet figs!  I also reduced the portions because I’m usually just cooking for two and trying to waste less food.  Anyway, hope you enjoy!

Makes 8 Mini Cheesecakes

Olive oil spray
4 oz (about 1/2 box) chocolate animal graham crackers
3 tbsp unsalted butter, melted
6 oz cream cheese, at room temp
3 tbsp light agave
4 oz goat cheese
1 1/2 large eggs
1 1/2 tsp pure vanilla extract
3-4 tbsp fig preserves, warmed

Preheat oven to 350 degrees F.

Line a standard muffin tin with eight foil baking cups. Spray lightly with olive oil and set aside. In a mini-prep or food processor, ground down the graham crackers. Add the melted butter. Spoon the the cookie crumbs into the muffin cups. A neat trick from the original recipe is to use the bottom of a small glass to press down the crumbs. Bake for about 5 minutes.

Using a standard mixer at medium speed, beat the cream cheese and sugar together. Then, one at a time, add the goat cheese, eggs, and vanilla – scraping down the sides each time. Divide the cheesecake mixture evenly between the muffin cups and bake for 15-20 minutes. Add the warmed fig preserves to the tops after removing the mini cheesecakes from the oven. Put in the freezer for 20 minutes to set before serving.

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

You may also like...