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.
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.
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.