Mini Cheesecakes with Fig Preserves and Goat Cheese #glutenfree
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.