Cheesecake Bites

glutenfreeonashoestring.com

Emily

subheading: For the crust:

1 ½ cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks)

5 tablespoons (70 g) unsalted butter, melted and cooled

subheading: For the filling:

2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature

¾ cup (150 g) granulated sugar (can reduce to ½ cup (100 g) for a less-sweet version)

⅛ teaspoon kosher salt

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

2 eggs (100 g, weighed out of shell) 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 (or vegetable shortening)

Directions at glutenfreeonashoestring.com

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