Gluten Free Mini Cheesecakes
SPC Gluten Free Mini Cheesecakes
- 55 minPrep: 30 m / Cook: 25 m
- 12 serves
- easy
- Gluten Free
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Ingredients
- 12 gluten free biscuits (gingernut works well)
- 500g cream cheese, softened
- 1 cup (240ml) sour cream (can use light sour cream)
- 120g SPC ProVital Apple and Apricot or Peach Puree
- 120g SPC ProVital 2 Fruits Diced Fruit, drained
- ½ cup (110g) caster sugar
- 1 tablespoon (17.5g) cornflour
- 1 teaspoon vanilla paste
- 2 extra large eggs
- 180g drained SPC ProVital 2 Fruits Diced Fruit, for garnish
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This recipe has been provided by the team at SPC
Method
- In a food processor, beat cream cheese, sour cream, Apple & Apricot Puree, 2 Fruits Diced Fruit, sugar, cornflour, vanilla, and eggs until smooth. Allow mixture to rest 20 minutes. Resting the mixture prevents the cheesecakes from cracking while baking.
- Preheat oven to 160°C (140°C fan forced). Line a 12-hole regular muffin pan with paper cases. Place a biscuit in each, flat side down.
- Pour cheesecake mixture over biscuits.
- Bake for 25 minutes, or until just set. Turn off oven and leave to cool with door ajar. Chill in fridge. Serve cheesecakes topped with ProVital 2 Fruits Diced Fruit.
Tip: Using a whole biscuit saves making a base.
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