Gluten Free Mini Cheesecakes

SPC Gluten Free Mini Cheesecakes

  • 55 min
    Prep: 30 m / Cook: 25 m
  • 12 serves
  • easy
  • Gluten Free


  • 12 gluten free biscuits (gingernut works well)
  • 500g cream cheese, softened 
  • 1 cup (240ml) sour cream (can use light sour cream) 
  • 120g SPC ProVital Apple and Apricot or Peach Puree 
  • 120g SPC ProVital 2 Fruits Diced Fruit, drained 
  • ½ cup (110g) caster sugar 
  • 1 tablespoon (17.5g) cornflour 
  • 1 teaspoon vanilla paste  
  • 2 extra large eggs 
  • 180g drained SPC ProVital 2 Fruits Diced Fruit, for garnish  

This recipe has been provided by the team at SPC


  1. In a food processor, beat cream cheese, sour cream, Apple & Apricot Puree, 2 Fruits Diced Fruit, sugar, cornflour, vanilla, and eggs until smooth. Allow mixture to rest 20 minutes. Resting the mixture prevents the cheesecakes from cracking while baking. 
  2. Preheat oven to 160°C (140°C fan forced). Line a 12-hole regular muffin pan with paper cases. Place a biscuit in each, flat side down.  
  3. Pour cheesecake mixture over biscuits.  
  4. Bake for 25 minutes, or until just set. Turn off oven and leave to cool with door ajar. Chill in fridge. Serve cheesecakes topped with ProVital 2 Fruits Diced Fruit.  

Tip: Using a whole biscuit saves making a base.  

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