Gluten Free Mini Cheesecakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust
1 ½ C sweet white rice flour
¼ C sugar
½ tsp salt
¼ tsp Dutch cocoa
5 tbsp melted butter
Zest of 2 large lemons
Filling
16 oz packages Cream Cheese
½ C granulated sugar
1 tsp vanilla extract
1 tsp lemon zest
¼ tsp kosher salt
2 large eggs, room temp
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Directions: |
Directions:Crust
1. Pre heat oven to 350 F
2. Combine dry ingredients
3. Add lemon zest
4. Mix well
5. Add melted butter and stir until crumbly
6. Fill 48 mini cupcake tin w/ 1 tsp of crust mix
7. Flatten with small shot glass
8. Bake for 10 min
9. Remove from oven and allow to cool
Cheesecake
1. Mix cream cheese & sugar w/ electric hand mixer until light & creamy
2. Add vanilla & salt, beat until combined
3. Beat in eggs one at a time until incorporated
4. Use bakers piping bag to fill cupcake tins 2/3 full
5. Marble in choice of sauce
6. Bake in oven for 10 min
7. Let pan set for 1 ½ hours until cakes are cooled to room temp
8. Remove from pan to large platter
9. Refrigerate for 2 hours
10. Decorate w/berries, confectioners’ sugar & top with dark chocolate shavings
11. Refrigerate up to 5 days |
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Number Of
Servings: |
Number Of
Servings:48 |
Preparation
Time: |
Preparation
Time:4 hrs 15 min |
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