Ingredients

Crust

• 1 8-oz. box gluten free graham crackers

• 6 tablespoons melted butter

• One pinch kosher salt

• 1 tablespoon sugar

Cheesecake

• 16-oz. cream cheese

• ⅔ cup granulated sugar

• 3 eggs

• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees and line a 16 cupcake tins with cupcake liners.

2. Place all ingredients for the crust into a food processor and pulse until the mixture reaches a crumbly consistency.

3. Evenly divide the crust mixture among the muffin liners. Make sure to pat down the layer of crust in each muffin liner so it’s compact at the bottom of the tin.

4. Place the crust in the oven and bake for 5 minutes.

5. While the crust is baking, make cheesecake mixture. Place all ingredients into the food processor and blend until the mixture reaches a silky smooth consistency.

6. When the crusts are finished baking, take them out of the oven and allow them to cool for about 10 minutes. Then, evenly distribute the cheesecake mixture among the crusts — I use an ice cream scooper to do so. Bake the cheesecakes for about 25-30 minutes. The cheesecakes should be set but still jiggle.

7. Allow the cheesecakes to completely cool when they come out of the oven. I recommend placing them in the refrigerator for about an hour.

8. After they cool, unwrap each cheesecakes from the muffin liners and serve as is, or add a dollop of homemade whipped cream on top (which I make by whipping together 1/2 cup heavy cream, 1 tablespoon sugar and 1 teaspoon vanilla).