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Gluten Free Mini Cheesecakes with Brown Sugar Roasted Strawberries

Gluten-Free Mini Cheesecakes with Domino® Light Brown Sugar Roasted Strawberries are the perfect dessert to share for Easter. A buttery gluten-free shortbread crust topped with a creamy cheesecake filling and a generous scoop of Brown Sugar Roasted Strawberries

Gluten Free Cheesecake Crust
  • 95 grams Gluten-Free Flour

  • 40 grams Domino® Granulated Sugar
  • 1/4 teaspoon (1 gram) Kosher Salt
  • 40 grams Unsalted Butter, at room temperature

Gluten Free Brown Sugar Cheesecake
  • 340 grams Cream Cheese, full fat, at room temperature

  • 75 grams Domino® Light Brown Sugar
  • 60 grams Sour Cream, full fat, at room temperature 
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Fresh Squeeze Lemon Juice
  • ½ teaspoon (2 grams) Kosher Salt 
  • 2 each Large eggs, at room temperature
  • 1 each Large egg yolk, at room temperature

Brown Sugar Roasted Strawberries
  • 400 grams Strawberries, washed and tops removed

  • 40 grams Domino® Light Brown Sugar
  • 2-3 each Cinnamon Sticks
  • 1 each Vanilla Bean (or 1 teaspoon Vanilla Extract)
  • 1 teaspoon Fresh Squeezed Lemon Juice 
  • 1 pinch Kosher Salt

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Prep Time/Cool Time: 30 minutes/ 3 hours / Cook Time: 30 minutes / Yields: 12 Gluten Free Mini Cheesecakes

Shortbread Cheese Cake Crust

Step 1

Preheat the oven to 325 F. Line a standard 12 count muffin pan with liners. Set aside.

Step 2

In a small bowl combine the gluten-free flour, Domino® Granulated Sugar and kosher salt. Stir to combine. 

Step 3

Cut the unsalted 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 crumbly.

Step 4

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 1/3 cup measuring cup works well for this. 

Step 5

Bake the crust for 7 minutes. Allow it to cool for at least 5 minutes before filling with the Brown Sugar Cheesecake Filling. Keep the oven temperature at 325°F.

Brown Sugar Cheesecake

Step 1

Using a handheld or stand mixer fitted with the paddle attachment cream the room-temperature cream cheese and Domino® Light Brown Sugar until smooth and creamy (around 1 minute). 

Step 2

Add the sour cream, vanilla extract and lemon juice and mix to combine. Make sure to scrape down the sides of your bowl as needed to ensure the ingredients are combined.

Step 3

Beat in the room-temperature eggs and the egg yolk one at a time, just until combined; do not overmix once you’ve added the eggs. The mixture will be thick. Gently tap the bowl with the cheesecake batter against your kitchen counter to release some of the air bubbles trapped. 

Step 4

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.

Step 5

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.

Step 6

Turn off the oven, crack open the door, and allow the mini cheesecakes to cool in the oven for 30 minutes. 

Step 7

Remove 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

Step 1

Preheat the oven to 350F.

Step 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

Step 3

Add the lemon juice, cinnamon sticks, pinch of salt, and vanilla bean or vanilla extract/paste. Toss to coat strawberries evenly.

Step 4

Roast the strawberries for 30 minutes, making sure to stir them halfway. The berries will start to release their juices and flavors.

Step 5

Remove the berries from the oven and allow them to cool to room temperature.


Step 1

Once the gluten-free mini cheesecakes have been fully cooled remove them from the muffin tins. Arrange them on a serving platter.

Step 2

Top each Mini Cheesecake with a generous scoop of Domino® Light Brown Sugar Roasted Strawberries and serve. 

Additional Tips

Room Temperature ingredients are key to making a smooth cheesecake filling.


Brown Sugar Roasted Strawberries can be made ahead of time and stored in the refrigerator for up to one week. 


Domino® Dark Brown Sugar can be used instead of Domino® Light Brown Sugar


Leftovers can be stored in an airtight container in the fridge up to 4 days. Plain Mini Cheesecakes (without strawberry topping) can be frozen up to 3 months.

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Meet the Chef: Daniela Weiner

Meet the Chef:

Daniela Weiner


Meet Daniela , the creator of The Gluten Free Austrian. She is a professionally trained Pastry Chef with an extensive background in fine dining as well as bakery-style establishments. Diagnosed with Celiac Disease during her teens, she's dedicated to crafting gluten-free recipes that capture the authentic flavors we all love. Daniela's creations blend the finesse of French pastries, the comfort of American classics, and a touch of her Austrian heritage, a nod to her upbringing.