These gluten-free cheesecake bites will be gone in no time! Garnished with a cherry and a sugared mint leaf, they'll look perfect on your holiday table.

Gluten-Free Mini Cherry Cheesecakes

Preheat oven to 350 degrees. Spray a 24 (1-3/4-inch) mini muffin tin with nonstick spray; set aside. Lightly brush corn syrup onto mint leaves, then immediately dip into sugar to coat. Transfer to parchment paper; let stand until set. 

For crust, combine gluten-free graham crackers, 2 tablespoons granulated sugar, and brown sugar in a small bowl. Stir in melted butter. Press mixture into bottoms and up the sides of prepared muffin cups; set aside. 

Beat cream cheese, 1/2 cup granulated sugar, gluten-free flour, and vanilla with an electric mixer on low just until combined. Beat in egg. Spoon mixture into crusts, filling each 3/4 full. Top each cheesecake with 1/4 teaspoon glaze from cherry pie filling. Use a toothpick to slightly swirl the glaze into the cream cheese mixture.

Bake 10 to 12 minutes or just until set. Turn oven off and open door; cool cheesecakes in oven 10 minutes. Remove from oven and cool completely in muffin cups on a wire rack.

Refrigerate 2 hours before serving. To serve, remove cheesecakes from muffin cups; garnish each with 1 whole cherry from pie filling and 1 sugared mint leaf.