Wednesday, March 23, 2011

{Gluten Free} Mini Cheesecakes


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:

{Almond-coconut crust}

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
2 eggs

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. 
Garnish: Blackberries

Delish! Hope you enjoy it as much as we are :)

1 comment:

lorna vanderhaeghe products said...

Cheesecakes with almond and coconut crust have a distinct taste.