Gluten Free Bone Marrow Mini Cheesecakes

As you saw in the Meat Pie Palooza recipe, dessert for our evening of mystery meats was individual bone marrow cheesecakes. These things are such a hit with meat eaters!

This is a creamier, gluten-free variation on my previous Bone Marrow Mini Cheesecakes, this time using some corn starch in place of the flour, plus heavy cream and a little bit more sugar.

Instead of pre-made mini pie crusts from your grocery store’s baking aisle, keep these gluten free by using the oatmeal-cinnamon crust below or baking the filling directly in ramekins with no crust at all.

Beefore you get started, here are some easy instructions for rendering your own bone marrow.

Bone Marrow Cheesecake Filling Base

  • 3 tbsp bone marrow
  • 3 8-oz boxes cream cheese
  • ⅓ cup sour cream
  • 1 1/2 cups sugar
  • ½ tsp salt
  • 1 1/2 tsp bourbon vanilla
  • 3 tbsp heavy cream
  • 1 tsp cornstarch
  • 2 whole eggs + 2 egg yolks
  • 24 prepped cupcake tins full of oatmeal-cinnamon pie crust

    Ginger Lime Blueberry Add-In

  • Zest of 4 limes
  • Juice of 2 limes
  • 1 tsp ginger paste
  • 2 cups fresh blueberries

    Pumpkin Pie Spice Add-In

  • 1 tbsp pumpkin pie spice
  • 1/2 tsp ginger
  • 2 tbsp honey

Cheesecake Directions

  • Beat the bone marrow, cream cheese, sugar, sour cream, salt, and vanilla, until fluffy and smooth.
  • Whisk the heavy cream and cornstarch together until completely smooth.
  • Add the eggs one at a time and beat until just barely mixed in. Then add the egg yolks and cream/cornstarch slurry. Mix until just combined.
  • If you want to try a couple of the plain cheesecakes just to see what the bone marrow flavor does for them, scoop them out now.
  • Add your choice of filling. We divided the base in half and made both Ginger-Lime Basil and Pumpkin Pie Spice. If you only make one variety, double the filling add-ins.
  • Pour the filling  into your pre-made mini graham cracker crusts or a graham cracker crust lined cupcake mold.
  • Arrange a dozen mini cheesecakes in a glass baking dish. Add ½ cup warm water to the bottom of the dish, taking care the water level is at least 1 inch below the top of the pies.
  • Bake at 350F for 20-25 minutes or until the center stops wobbling and the top edges are barely brown
  • Before serving, top each blueberry-ginger-limie cheesecake with 1 tbsp fresh blueberries

Gluten Free Oatmeal cinnamon Pie Crusts

  • 2 cups gluten-free oatmeal
  • 2 tbsp sugar
  • 2 tsp cinnamon
  • ⅛ tsp salt
  • 4 tbsp butter, melted and cooled


  • Pulse the oatmeal in a food processor until it’s like a coarse flour.
  • Mix in the sugar, cinnamon, and salt.
  • Work the butter into it until you have a crumbly dough
  • Butter a cupcake pan. Press the crust into the cupcake molds and bake at 400F for 10 minutes.
  • You can now fill them with your bone marrow cheesecake and bake exactly like the non-gluten free variety.


Instead of baking these with a crust, just pour your filling into buttered ramekins and and proceed from step 7 in Cheesecake Directions.

Once they’re fully baked and cooled, you can dress them up a bit by sprinkling 1/2 tbsp turbinado sugar over the top of each ramekin and broil for 1-2 minutes. This will give you a crunchy top crust reminiscent of a creme brulee.


A lot of Paleo diners are excited by the idea of a bone marrow cheesecake or creme brulee but want a dairy free option. I’m lactose intolerant and therefore need a fist full of pills to enjoy my own dessert creation, so I get it.

To help you out, here’s a link to Paleo Leap’s Dairy Free Cheese Substitute Recipes. If you try making a bone marrow dessert with a Paleo soft cheese substitute, please let me know how it works out!