Hello, foodie friends!
Colleen here again to share some more gluten-free recipes! I posted a few weeks ago and told you how to make David's Banana Pudding Cheesecake (gluten-free, of course), and now I'm here to tell you how to make Mini Cheesecakes, and yes, they're free of gluten, too!
Ingredients:(Recipe makes 12 mini cheesecakes)
12 Scharr gluten-free shortbread cookies (or another brand)
16 oz (2 bricks) cream cheese, softened
1/2 tsp vanilla
1/2 cup sugar
2 eggs
Topping of your choice (for example: strawberry jam OR cherry pie filling)
Directions:
1. Preheat the oven to 350°F.
2. Put the paper cupcake liners into two cupcake tins. (Note: avoid using foil liners, as they tend to make the cakes taste "foil-y" after a few days.)
3. Place one cookie in the bottom of each liner.
4. Mix the softened cream cheese in a large mixing bowl until smooth. (To soften cream cheese, remove the foil wrappers and place the bricks in the microwave for 5 seconds. Repeat the 5-second intervals until soft.)
5. Add the vanilla and sugar to the bowl with the cream cheese.
6. Add the eggs, one at a time, and mix until smooth. (You can do two at a time if you're feeling adventurous and want to live dangerously, but three eggs is just crazy talk.)
7. Spoon the cream cheese mixture into the prepared tins. (I used a Tbsp and it worked well.)
8. Bake for 20 minutes, or until the centers are almost set. (It took me 24 minutes.)
9. Refrigerate the mini cakes overnight (or a minimum of 2 hours).
10. Finally, put the toppings on the cheesecakes. (Do not be stingy...that's not allowed.)
Voila! These guys were a big hit and super easy to make. I hope you like them! I’ll see you back here soon for some more gluten-free tips and tricks!
Enjoy!
--Foodie Friend Colleen