Receta Gluten Free Mini Cheesecakes
Gluten Free Mini Cheesecakes
By Raven Chelanee, on August 13th, 2011, Cheesecake, Gluten Free, Sweets
I have the cutest Mini Cheesecake pan. It has the removable bottom to release them so easily. And out come mini cheesecakes, quiches, or anything you want to be miniature. I have made too many types of cakes in this pan and this one is Gluten Free! My friend who has a gluten allergy was coming over and what could be easier than Gluten-Free Mini Cheesecakes? Nowadays the grocery sells almost anything for almost any diet type and gluten-free is no exception. I simply bought some Gluten Free cookies for the crust and everything else fell into place. All of my guests loved them and the crust was not different than one full of gluten.
Delicious Rating: These turned out good and fresh. They are the perfect dessert for a hot day. Just pop them out of the fridge when ready to serve. You can add melted chocolate to the batter to have chocolate cheesecake instead of vanilla or really cook them into any flavor you fancy. The only thing bad about this easy recipe is that you end up eating 12…and not really realizing you just ate half a cheesecake!
FOR RECIPE & PHOTO GUIDE CLICK →
Gluten Free Mini Cheesecakes
Author: CookEatDelicious.com
Recipe type: Dessert
- Prep time: 10 mins
- Cook time: 2 hours 30 mins
- Total time: 2 hours 40 mins
- Yields: 12 mini cheesecakes
- 1 cup gluten free cookies, crushed
- 2 tbsp melted butter
- 16 ounces of cream cheese, softened
- 2 eggs
- ¼ cup of heavy cream
- ½ cup sugar
- 2 tsp vanilla extract
- Whip Cream
Fresh Fruit
Preheat oven to 350 degrees F.
Coat cheesecake pan with cooking spray.
In a bowl mix crushed cookies and butter together until well combined.
Divide mixture evenly in 12 cups and using fingers press firmly into bottom.
Bake crusts for 10 minutes.
Place pan on a wire rack and let cool.
Reduce oven heat to 300 degrees F.
In a large bowl with an electric mixer, mix together the last 5 ingredients.
Pour batter into crusts and bake for 20 minutes.
Let cool completely and refrigerate for at least 2 hours before un-molding.
Un-mold cheesecakes one at a time and top with fresh fruit and whip cream if you desire.
2.2.6
You can even add melted chocolate to the batter for chocolate cheesecakes and mix and match the fruits.
Delicious!