Thursday, September 26, 2024

Miniature Cheesecakes with GF Oreo Crust

I've posted mini cheesecakes before, but this time I made half using gluten-free oreos for the crust so Macey could eat them. I read that you need to add extra melted butter to the gluten-free crumbs so I did, but found them to be a tiny bit oily. Having said that tho, everyone raved about them and most went for seconds and thirds without a mention of oiliness or noticed that they were gluten-free.

In a food processor or blender, pulse 24 gluten-free oreos into a fine crumb (remove any large pieces that remain). Stir in 4 T. melted butter until you have a uniform mixture. This makes enough for a 9" pie or 24 miniature cheesecakes. (Note I had leftover oreo mixture).

click here for the mini cheesecake post with pics.

click here for source of this recipe found at all recipes.

Ingredients

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Directions

Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup miniature muffin tins with paper liners.
Crush vanilla wafers. Press 1/2 teaspoon of crushed vanilla wafers into each paper cup.
Beat cream cheese, sugar, eggs, and vanilla in a mixing bowl until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake in the preheated oven for 15 minutes until the cheesecake is set. Cool. Top with a teaspoonful of cherry pie filling.
Serve and enjoy!

Nutrition Facts

calories95
total fat 5g
saturated fat 2g
cholesterol 17mg
sodium 63mg
total carbohydrate 12g
dietary fiber 0g
total sugars 6g
protein 1g
vitamin c 0mg
calcium 12mg
iron0mg
potassium 35mg