Mini Cheesecake Bites

glutenfreeonashoestring.com

Darlene N

subheading: FOR THE CRUST:

1 ½ cups ( 225 g) crunchy gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Graham Crackers)

5 tablespoons ( 70 g) unsalted butter melted and cooled

subheading: FOR THE FILLING:

16 ounces ( 16 ounces) packaged block cream cheese at room temperature

¾ cup ( 150 g) granulated sugar

⅛ teaspoon kosher salt

2 tablespoons ( 18 g) cornstarch (or try arrowroot)

2 ( 100 g (weighed out of shell)) eggs at room temperature

1 teaspoon pure vanilla extract

subheading: FOR THE CHOCOLATE COATING:

8 ounces bittersweet chocolate chopped

2 tablespoons ( 28 g) virgin coconut oil

Directions at glutenfreeonashoestring.com

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