Mini Cheesecake in Muffin Cups

The recipe is great as is from sallysbakingaddiction.com. To make gluten free, use an almond flour crust, which I actually prefer to the typical graham cracker crust (see below).

Almond Meal Crust adapted from texanerin.com

• 1 1/4 cups (125 grams) blanched almond flour
• 1/4 cup (50 grams) granulated sugar
• 3 tablespoons (42 grams) butter, melted

1. Preheat the oven to 350-F. Line a muffin pan with 9 liners.
2. In a medium mixing bowl, stir together all the ingredients.
3. Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down.
4. Bake for 15 minutes or until lightly browned. 
5. Remove from the oven and cool for 10 minutes while preparing the filling.