When I saw this recipe posted by Katie of This Chick Cooks a while back, I knew I had to make it. My husband is a cheesecake fanatic and we always have a glut of gluten-free cookies in the house left over from expos we’ve visited and samples sent to me for review.
Since my better half isn’t a big chocolate fan, I decided to use Pamela’s Agave-Sweetened Shortbread and Enjoy Life Snickerdoodles (note: the latter aren’t refined sugar free) as crusts. Both fit the bottom of the baking cups perfectly.
To make the recipe gluten free and lower glycemic, I used coconut flour in place of the regular flour and coconut sugar in place of cane sugar. It made five mini cheesecakes, which were gone within a day.
Plain cheesecake with Snickerdoodle crust
The following day I made a double batch and got a bit creative. I swirled one with Rawtella, one with caramel agave and another with maple syrup. I also topped a number of them with my homemade cherry pie filling. They were a huge hit.
Rawtella swirl
Caramel swirl
Next time I’ll try making them with some grain-free cookies and a nut-based cheesecake topping so I can eat them, too. Stay tuned.
These all look amazing. I am just waiting for cooler, less humid weather before I
do much baking. I wish I had a an oven that did’t give off so much heat. Our humidity
is just unreal, although yesterday and today are better.
Wow, your mini cheesecakes lasted a whole day…not in our house! This is a favorite for all, and your pictures were incredible.
It’s funny how “portion-controlled snacks” never quite live up to their name, isn’t it?
Next time I’m making a triple batch to start and saving myself some work.
Thanks so much for stopping by, Carol, and have a wonderful weekend!