Cheesecake. It’s always held a certain allure. I personally love it. And I love this recipe. It is incredibly simple, and best of all, you don’t have to bake it. So easy! For that reason, I am submitting this recipe to this month’s Go Ahead Honey, It’s Gluten Free Event. This month’s theme was uncooking. So no heat allowed. This was perfect. Oh, and the event is being hosted by Cheryl of Gluten Free Goodness. Oh, and it’s also a check on my list.
No Bake Bite Sized Cheesecakes
Ingredients
12 or so GF Cookies. They said vanilla wafers. I used animal cookies.
8 ounces/250 grams cream cheese, at room temperature.
1/2 cup sugar
2 tbsp sour cream
2 tsp lemon juice
Some fruit if you want it on top.
Steps
1. Pulse the cookies in a food processor until you have crumbs. Line the cups of two mini muffin tins with a layer of cookie crumbs.
2. In a bowl, with your hand mixer, beat the cream cheese and sugar until smooth. Add the sour cream, beating some more. Last, add the lemon juice and beat until blended.
3. Spoon/pipe the filling into the cups. Refridgerate for 2-4 hours or until set.
4. Before serving, if you want, top each cheesecake with a cherry, strawberry, type of fruit.
If it matters, mine don’t look amazing due to the fact that the mini muffin liners, which are pretty essential were out at my grocery store. All they had were medium sized liners, so I did what I could…
Oh and there were only 3 left (of about 21) after dinner, and 24 hours later, none remain in this house. Also, red firetruck only had one. They were amazing. And that’s the end of the story.
Yeah, yum.
xoxo
Lauren
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