Gluten Free Granola Mini Cheesecakes Recipe

Sharon L. | What the Fork Food Blog

Gluten free granola mini cheesecakes are basically blueberry bliss. With blueberry walnut granola for the crust and blueberry sauce on...

This is a sponsored post on behalf of Van's Foods International. The contributor was paid for recipe development. All opinions are her own.

Gluten Free Granola Mini Cheesecakes Photo

Two foods that you can often find hanging out together are yogurt and granola. Where you wouldn’t expect to see them? In a cheesecake. But I did it, because – why not?

Surprise, you get your Greek yogurt and your gluten free granola in the same bite, just in the form of a tasty little mini dessert!

These cheesecakes aren’t your typical little cheesecakes though. I lightened them up a bit by using 1/3 less fat cream cheese and Greek yogurt. So they’ve got a great little protein boost (about 4 grams/serving) and they’re lower in fat. Not only that, but they clocked in at just under 200 calories each. So these really are skinny mini blueberry cheesecakes. It’s pretty much a win-win for dessert.

Gluten Free Granola Mini Cheesecakes Picture

BUT the best part about these skinny mini blueberry cheesecakes? The crusts. The crust is made up of gluten free Van’s Granola. In this cheesecake, I used the blueberry walnut granola since it paired perfectly with the fresh blueberry sauce. Van’s granola is super delish and a great option for gluten free snacking. I added a bit extra granola for garnish, which is completely optional but it’s a fun textural contrast from the soft cheesecakes and blueberry sauce.

I love making mini cheesecakes because they’re so portable and they only bake a short amount of time. And by portable, I mean it’s so much easier to pawn off bring extra dessert over to people without making it obvious they’re getting leftovers.

Gluten Free Granola Mini Cheesecakes Image

I made these just before Easter and I was able to divvy them up between both parties without anybody realizing. I would not have been able to do that with a whole cheesecake. Second day leftovers and people would be like, “Uh, where’s the rest?” Everyone’s happy with skinny mini blueberry cheesecakes though since mini desserts always seem more personal. “Aww, you made these for moi?!” – you know it’s true.

However, if you prefer a whole cheesecake over these cutsie little cheesecake bites, you could do that too. You’d just have to adjust your baking and cooling times (and you probably wouldn’t get as many servings).

Gluten Free Granola Mini Cheesecakes Pic

I really think I’m onto something here with the Greek yogurt and granola combo in a dessert. It’s fun, flavorful and unexpected. Oh the possibilities… Enjoy!

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Gluten Free Granola Mini Cheesecakes Recipe

    18 Servings


For the Crust:
  • 1 1/2 cups Van's Blueberry Walnut Granola
  • 3 tablespoons Gluten Free Graham Crackers, crushed into crumbs
  • 2 tablespoons Granulated Sugar
  • 3 tablespoons Butter, melted
For the Cheesecake Layer:
  • 16 ounces 1/3 Less Fat Cream Cheese, softened (2 8-ounce packages)
  • 1 cup Vanilla Greek Yogurt, room temperature
  • 3 Eggs, room temperature
  • 1 cup Granulated Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 1/2 teaspoon Pure Almond Extract
  • 1/8 teaspoon Salt
  • 1 tablespoon Cornstarch
For the Blueberry Sauce:
  • 2 cups Blueberries, (fresh)
  • 1 tablespoon Granulated Sugar
  • 3 tablespoons Water, plus 1 teaspoon
  • 1 tablespoon Cornstarch


For the Crust:

  1. Preheat oven to 325°F and line regular size cupcake pans with 18 paper liners.
  2. Add the granola to a food processor and pulse until the granola resembles crumbs, it’ll be a bit bigger.
  3. Add the graham cracker crumbs and melted butter, pulse until combined. Divide the granola mixture evenly between the 18 paper liners. Press the crumbs into the bottom of the liners to form the crust. Bake the crust at 325°F for 5 minutes.

To Make the Cheesecake

  1. Add the cream cheese to the bowl of a stand mixer and beat on medium speed until smooth. Scrape down the sides and beat in the yogurt.
  2. Mix in the sugar, vanilla, almond extract, salt and cornstarch until combined. Beat in the eggs one at a time until fully incorporated. Scoop the batter evenly over the 18 crusts.
  3. Bake 25-50 minutes. Cool completely and refrigerate at least 2 hours.
  4. When the cheesecakes are cooled, make the blueberry sauce.

To Make the Blueberry Sauce:

  1. Add the blueberries, 3 tablespoons water and sugar to a small sauce pan and cook over medium heat. Bring to a boil and cook about 5 minutes to soften the blueberries.
  2. Mix 1 tablespoon cornstarch with 1 tablespoon water and mix until the cornstarch is dissolved. Stir the cornstarch mixture into the blueberries and stir as it thickens. Remove the sauce from the heat and spoon over the cheesecakes before serving. You can also refrigerate the sauce until ready to serve.


Cooking Method:
Gluten Free
Gluten Free Baking
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Related Recipes:
Gluten Free Baking Recipes, Gluten Free Recipes, Dessert Recipes, Cheesecake Recipes, Baked Recipes, Blueberry Recipes, Van's Food Recipes
Recipe Yields:
18 mini cheesecakes
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Sharon L.
Recipe Yields: 18 mini cheesecakes
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Nutrition Facts

Serving Size 1 mini cheesecake
Servings Per Recipe 18

Amount Per Serving
Calories from Fat 69
Calories 195

% Daily Value*
Total Fat 9g
  Saturated Fat 3g
Sodium 132mg
Total Carbohydrate 21g
  Dietary Fiber 2g
  Sugars 16g
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Sharon L.

About Sharon

Sharon is our latest gluten free fanatic. We love her easy approach to gluten free recipes that are versatile enough to be gluten-full too. Try one, you'll see what we mean. Find her at What the Fork Food Blog every day.

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