Cheesecake Bites Gluten Free

INGREDIENTS
For the crust

  • 1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks)
  • 5 tablespoons (70 g) unsalted butter, melted and cooled

For the filling

  • 2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature
  • 3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version)
  • 1/8 teaspoon kosher salt
  • 2 tablespoons (18 g) cornstarch (or try arrowroot)
  • 2 eggs (100 g, weighed out of shell) at room temperature
  • 1 teaspoon pure vanilla extract

For the chocolate coating

  • 8 ounces bittersweet chocolate, chopped
  • 2 tablespoons (28 g) virgin coconut oil (or vegetable shortening)
Cheesecake Bites Gluten Free



DIRECTIONS

  1. Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside.
  2. ...........
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