Gluten-Free Mini Cheesecake

There's something about mini-size snacks that makes them an instant success.

Maybe it's because they look so darn cute.  
Perhaps it's because you don't feel so guilty eating one (or three).

Whatever the reason may be, here's a new favourite of mine. 

Mini cheesecakes!  Impress your friends.  It'll be a secret between you and me that these only take mere minutes to make!

I must confess that this recipe is originally from the Kraft website, except mine are obviously made gluten-free.

Gluten-Free Mini Cheesecake

1 large tub of Philadelphia Cream Cheese (400g)
1/2 cup granulated sugar
1/2 tsp vanilla

2 eggs

12 gluten-free "Oreo" substitute (Kinnikinnick or Glutino - you can use vanilla or chocolate)
Pie filling or fresh fruit for the topping

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Preheat oven to 350*C.

Blend the cream cheese, sugar and vanilla together.  Once smooth, add the eggs and beat.

Place cookies in muffin pan lined with baking cups.

Scoop mixture over the cookies.

Bake for 20 minutes.

Cool on a rack before cooling in fridge for 2 hours.

Add your toppings just before serving.

Astoria Mills Creates Endless Possibilities!

Astoria Mills has created an amazing lineup of gluten-free flour mixes, allowing you to create anything your heart desires!

I know firsthand.

Trina herself visited my home last year and we spend an entire day baking amazing treats!

Pizza, fresh made pasta, crackers, bread... phew. 

It was a fun-filled day and I got to take home the souvenirs.

It is comforting knowing that all of these products have gone through very strict procedures to ensure the finished product is certified gluten-free.

What are you waiting for?!

You can head on over to Astoria Mills and get your hands on the full line of baking mixes!

There are endless possibilities.