I am sure you have noticed an increased need in America for gluten-free options for either those diagnosed with celiac disease or with gluten allergies. And of course, there are those who just feel better when they eat gluten-free diets. I made these mini cheesecakes for a friend with celiac's today & thought they were a great success! The crust was really all that needed modifying & personally, I think the modified crust turned out better than the typical graham cracker crust.
Here's the recipe:
1 cup shredded, sweetened coconut flakes
3 TBSP butter, cut into pieces
1 cup almonds, raw
Combine all ingredients in a food-processor/blender until mixed well and ground into a fine consistency. Divide almond mixture into prepared cupcake tins & press down firmly into tins.
2- 8oz pkgs cream cheese
3/4 cup sugar
1 tsp vanilla
Combine all ingredients in a mixer or blender until smooth. Divide evenly & pour over almond crust.
Bake at 350 for 15 minutes. Let stand to cool & refrigerate before serving.
Delish! Hope you enjoy it as much as we are :)