Gluten Free Cheesecake Cups
Half a bag of gluten free graham cracker crumbs (I use Kinnikinnick
1 8oz package cream cheese, at room temperature
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla
Here is a picture of the graham crumbs I use.
1. Preheat oven to 375 degrees. Line a muffin pan with paper liners. Place gluten free graham crumbs in the bottom of each muffin liner, top with 1 tsp butter and pinch of sugar. Set aside.
2. Cream together the cream cheese and sugar with a mixer until light and fluffy, and thoroughly combined. Add the egg, beating until well combined. Mix in the vanilla.
3. Divide the batter evenly among each cup on top of crumbs. Bake for about 20 minutes, or until the edges and top are set.
4. Cool completely and then chill for at least a couple of hours. Refrigerate until ready to serve.
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