Cheesecakes with Blueberry Compote (Gluten Free) are the perfect way to have cheessecake the same day you make it! These little individual mini sized cheesecakes cool and chill very quickly. So, you no longer have to wait until a cheesecake cools overnight to enjoy it!
Whether you prefer fruit or chocolate, still others may be cheesecake purists. This group will enjoy their cheesecake plain, which is great, also! For this group, leave the blueberry topping off of one or two of these Cheesecakes with Blueberry Compote.
Make these for a cheesecake bar
As well, you could leave them plain as a part of a cheesecake bar. A cheesecake bar might include toppings such as chocolate ganache, raspberries, lemon curd, the blueberry compote from this recipe, whipped cream, and even chocolate chips, or candy bars. It makes a nice way for each person to top the mini cheesecakes the way their heart desires.
Substitute a gluten free graham cracker crust
Do you prefer a graham cracker crust? You can certainly substitute for the crust here. Refer to my recipe for Gluten Free Cheesecake for a graham cracker crust. Cut the crust recipe in half for the correct amount of crust.
Although a graham cracker crust is the classic version, this version doesn’t require I run to the store for gluten free graham crackers. Using ingredients I have in my pantry is my preference. The crust is also super yummy, with a bit of “graham cracker” taste.
Cheesecake lovers
If you love cheesecakes, check out my Simple Gluten Free Cheesecake Squares. These decadent little squares can be topped any way you like. Drizzled dark chocolate is a nice compliment to the cheese flavors.
New favorite products
I never had a true mini cheesecake pan until just recently. I would use large cupcake pans, and they didn’t ever look as nice because the edges were sloped. Sometimes, I would use well greased ramekins, and the cheesecake tastes great but they didn’t present as well. So these new cheesecake pans have been a great investment.
Check out these Wilton 4-Inch Mini Springform Pans for Mini Cheesecakes, Pizzas and Quiches, 3-Piece Set, Steel if you’re interested in an easy way to make these Cheesecakes with Blueberry Compote. As well, they are great for mini pizzas, tarts of all kinds, mini cakes, and quiches.
Wilton brand makes great products. So this set would be a great choice if you are looking. I have been so happy with these mini springform pans! No more struggling to get the cheesecakes out of ramekins or cupcake tins!
Although the Wilton pans come in a 3-piece set, this one comes in a 4-piece set: HONGBAKE 4 Inch Springform Pans, Mini Cheesecake Pans with 100 Pcs Parchment Paper Liners, Nonstick Round Cake Pan with Leakproof Removable Bottom for Pizzas, Quiches, 4 Pieces – Dark Grey. They even come with 100 parchment paper liners!
While I can’t attest to their product, however, they did receive a 4.4 on Amazon reviews.
I hope you enjoy these easy mini cheesecakes!
~Laura
Cheesecakes with Blueberry Compote (Gluten Free)
Equipment
- 6, 4" springform pans or one 6-hole large cupcake pan
Ingredients
Crust
- 10-12 Trader Joe's Brown Rice Crackers, gf or 3/8 cup gluten free cracker crumbs
- ¼ cup blanched toasted almonds
- ½ cup oats, gf
- ¼ cup brown sugar
- ¾ teaspoon cinnamon, gf
- 2½ tbsp tbsp unsalted butter, melted
Cheesecake Filling
- 3 lg eggs
- 1 lg egg yolk
- ½ cup packed brown sugar
- ¼ cup organic white sugar or sugar
- 2 8 oz. packages of cream cheese
- 1 cup plain Greek yogurt
- 1 teaspoon Molina pure vanilla extract, gf or other gluten free vanilla
- 5 teaspoons Bob's Red Mill Gluten Free 1 to 1 Baking Flour or other 1 to 1 gluten free flour blend
Blueberry Compote
- ⅜ cup sugar
- ½ tbsp cornstarch, gf
- 1 tbsp maple syrup
- 1 cup fresh or frozen blueberries
- ½ cup water
- 1 teaspoon lemon juice
- pinch of salt
- pinch of nutmeg, gf
Whipped Cream (optional)
- ¾ cup heavy cream
- 1 tbsp powdered sugar
- ¼ teaspoon vanilla
Instructions
Crust
- Pulse the ingredients except the melted butter together. Pour into a bowl. Add the melted butter and stir to combine.
- Line the bottom of each springform pan with a piece of parchment that just fits the bottom. Grease the parchment rounds and the inside edge of the pans with a spray oil or a small amount of vegetable oil. Divide the crumb mixture between the pans. Press the crumb mixture on the bottom of the pan. Set the mini pans on a baking tray.
- Bake at 325 for 8 minutes. Remove the tray from the oven.
Cheesecake Filling
- Using the whisk attachment, whip the eggs, egg yolk, and sugars until light and fluffy. Move to a clean bowl.
- Break the cream cheese blocks into small pieces. Add the cream cheese to the mixing bowl and beat with the paddle attachment until smooth.
- To a small bowl add the yogurt, vanilla, and gluten free flour. Stir until smooth.
- Add the yogurt mixture to the cream cheese and beat until combined and smooth.
- Pour the whipped egg mixture into the mixing bowl. Mix together on low. Pour the filling onto the crusts, dividing evenly. Spread to smooth across the top of each.
- Bake on the tray in a 300 degree oven for 50 minutes. They should just barely jiggle when the tray is moved. Turn off the oven and leave the cheesecakes in for 15 minutes with the oven closed.
- Remove to a rack to cool. Once mostly cool move to the refrigerator uncovered.
- Once the cheesecakes are cooled and chilled, remove from the refrigerator. Run a knife around the outside of the cheesecake to loosen from the edge of pan. Remove the edge and bottom of springform, leaving the parchment on the bottom if desired (the parchment makes it easier to handle the cheesecake). Add a spoon of chilled blueberry compote to the center. Add piping of whipped cream around the outside of the cheesecake. Repeat for the remaining cheesecakes. Serve immediately or refrigerate (in a sealed tupperware for serving later).
Blueberry Compote
- In a medium saucepan, combine the sugar and cornstarch. Add the water and blueberries, maple syrup, lemon juice, salt and nutmeg. Cook over low to medium/low temperature for 10-15 minutes, stirring often, until it thickens. Break some of the blueberries with the back of a spoon and let some remain whole.
- Pour into a bowl to cool. Chill in the refrigerator.
Whipped Cream (Optional)
- Whip the cream on medium low speed, adding the powdered sugar and vanilla in after a minute. Continue whipping until soft and pillowy in texture. Stir once with the whisk attachment. Spoon into a bowl and refrigerate until ready to pipe onto the cheesecakes.
Psst…We’re on Pinterest! Check out our Mama Laura’s Kitchen Pinterest and pin your favorite recipes!
