Gluten Free Cookies & Cream Mini Cheesecakes




  1. Preheat the oven to 375 degrees.
  2. In a medium bowl or measuring jug, cream together the cream cheese and sugar, making sure it is completely smooth.
  3. Add in the vanilla extract and blend some more.
  4. Add the eggs a small bit at a time, mixing the batter thoroughly.
  5. Add in the sour cream and salt and beat some more until the entire mix is a nice thick cream.
  6. Take the chopped cookies and stir them in with a wooden spoon.
  7. Meanwhile, line a standard muffin tin with cupcake papers.
  8. In the bottom of each paper, place a whole cookie.
  9. Spoon the batter over the cookies, filling the papers nearly to the top.
  10. Bake the mini-cakes for about 22 minutes until the cakes are just set. They will rise up a bit in the oven, but once cooled, they will flatten out.
  11. Don’t worry if the top of the cakes crack a bit. Again, they will settle as they cool.
  12. Remove the cakes from the pan and leave to cool for about 20 minutes before refrigerating for at least four hours.
  13. Enjoy!