Gluten-Free Caramel Cheesecakes

Sheila M


A recipe and picture found on facebook. Looks wonderful!


★★★★★ 1 vote



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19 oz
cream cheese
1/4 c
1 tsp


1/2 c
granulated sugar
2 Tbsp
1 Tbsp
1/2 c
evaporated milk


1 c
almond meal
1/2 c
slivered almonds
1/4 c
1/4 tsp
sea salt
1/4 tsp
baking soda
1/4 c
melted butter

How to Make Gluten-Free Caramel Cheesecakes


  • 1Pre-heat the oven to 350 degrees F.
  • 2Crush your slivered almonds.
  • 3In a mixing bowl whisk together the almond flour, crushed almonds, baking soda, and salt.
  • 4Add the butter and combine with a spoon.
  • 5Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set.
  • 6Turn oven down to 300°.
  • 7In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
  • 8Spoon mixture into the muffin tins with prepared almond crust. Bake for 40 minutes.
  • 9While cakes are cooking, start on the caramel.
  • 10Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
  • 11Stop stirring and continue cooking 10 minutes or until the color of light brown sugar.
  • 12Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts.
  • 13Bring to a boil; cook 1 minute.
  • 14Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
  • 15Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
  • 16Spoon about 1 tablespoon caramel over each cheesecake

Printable Recipe Card

About Gluten-Free Caramel Cheesecakes

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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