I made a batch of gluten free mini cheesecakes for Christmas. It all started with the graham crackers. I had to make gluten free graham crackers, which didn't turn out too bad but sadly I did not get a picture of them. I borrowed a food processor from a friend (yay for communal sharing) and made the crackers into crumbs. I will post the graham cracker recipe after this post.
Cheesecake
3 cups of graham cracker crumbs
2 tbsp of soft butter
Mix in a large bowl. Line mini cupcake pans with paper liners, not using the liners will result in the cakes sticking to the sides. Spoon a bit of graham crumbs into the bottoms and press down to make it flat.
In a mixing bowl, soften;
two 250gr packages of plain cream cheese
Add:
1/2 cup of sugar
1/2 tsp vanilla
Mix and then add:
2 eggs
Mix until smooth. This is when I divided the mixture into three separate bowls and added food colouring. Spoon into lined cupcake pan. These do not expand much so no need to worry about them overflowing while baking.
Bake in a 350F oven for 20 minutes, for mini cakes, 40 minutes for a whole pie-sized cheesecake.
Refrigerated for minimum 3 hours before serving. You can add a berry sauce on top before serving or keep them plain like I do for easy entertaining.
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