What is there not to love about cookies and cream and cheesecake? These two fabulous creations are made even better together! This dessert has less sugar than similar recipes. If you like it really sweet, increase the sugar to 1 1/2 cups.
Mini Gluten-free Cookies and Cream Cheesecakes
Prep time: 20 minutes. Cook time: 25-30minutes. Cooling time: 2 hours 15 minutes. Total time: 3 hours. Makes 18 mini cheesecakes.
Ingredients
1 package GF chocolate sandwich cookies- Glutino or Schar brand
3 packages of cream cheese – softened (note do not use Neufchatel for this recipe)
3/4 C 2% or full fat plain greek yogurt or sour cream
1 C sugar
1 tbsp tahitian vanilla or natural cream soda extract (Bakto is my favorite brand for fun flavors)
1 tsp sea salt
4 large organic eggs
6 tbsp all-purpose GF flour blend – divided in half
1/2 C (1 stick) organic butter – melted
1/2 C almond flour
4 oz (1/2 bar) of good quality 45%-60% dark chocolate – crushed
18 paper cupcake cups – use the round cups for this recipe, not the traditional type with the accordion sides.
Instructions
Heat oven to 350°- In a food processor or blender, add all but 8 of the cookies, the melted butter, 3 tbsp of the GF flour blend, salt and the almond flour. Pulse just until a course crumbly paste forms.
- Distribute crust mix evenly among 18 paper cupcake cups and press into the bottom of each.
- In a stand mixer fitted with the paddle attachment (or a large bowl and a wooden spoon with some serious elbow grease) combine sugar and cream cheese and beat until light and fluffy.
- Add sour cream/yogurt, extract and eggs and beat for several minutes on medium, scraping bowl down as needed.
- Add 3 tbsp flour and mix until combined.
- Blend in remaining 8 crushed cookies and crushed chocolate just until incorporated.
- Spoon into cups evenly, filling 2/3 of the way to the top and place on a cookie sheet.
- Bake at 350° for 25-30 minutes or until the cheesecakes jiggle only slightly when shaken lightly.
- Turn off the oven and leave for 15 minutes.
- Remove from over and let fully cool on a wire rack
- Serve at room temperature. You can refrigerate for several days but bring up to room temp before serving.
Enjoy!