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View printable version of this recipe View all Gluten-Free Recipes Gluten-Free Miniature Cheesecakes or Bars Serves up to 8 For crust: 1 ½ C. Pamela's GF Butter Shortbread, crushed 6 Tbsp. butter, melted 6 Tbsp confectioner’s sugar For the filling: 3 - 8 ounce packages cream cheese ¼ C. butter, melted 14 oz. sweetened condensed milk 3 large eggs 2 tsp. vanilla extract Preheat oven to 300 degrees. Using a muffin tin, line the cups with paper bake cups or use 9 x 13 pan. Mix together all crust ingredients and press approx. 1 tbsp. of crumb mix into each baking cup or press into bottom of 9 x 13 pan. In a medium sized bowl, beat cream cheese until fluffy. Add melted butter and blend into cream cheese. Beat in condensed milk, beat in eggs and vanilla. Pour batter into muffin cups or 9 x 13 pan, and bake for 35 minutes. Allow to cool 15 minutes, remove and refrigerate until chilled. To serve, remove from paper cups or cut bars into squares and top with your favorite toppings fruit, honey chocolate glaze, cinnamon etc… |
