It seems every year there are certain food trends that really take off. Last year we saw a lot green drinks whipped up in the blender, and intended to keep you full until lunch.
I felt really virtuous and healthy when I made them, but they left me feeling just a tad bit hungry.
Then, a bunch of no knead breads. I admit they really gave me bread envy. I am still on the hunt for a gluten free bread recipe that is that easy. Throw the ingredients into the bowl, stir, leave overnight, then bake a beautiful crusty loaf the next day. Sigh.
And, we certainly can’t forget quinoa. A few years ago, most had never even heard of it, much less knew how to pronounce it. Now we consider it a week day dinner staple, who would have thought?
Another trend I have seen on Pinterest many times, are these yummy looking mini cheesecakes with a cookie as the base. Every time they popped up they grabbed my attention. So easy and quick. And let’s face it, with a cookie on the bottom, and a creamy cheesecake filling dotted with crumbled cookies, could they be more perfect?
Prep Time: 15 minutes
Cook Time: 25 minutes
- 42 GF “Oreos”, 30 left whole and 10 coarsely chopped, either Glutino and K-Toons work
- 2 pounds (32 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
Preheat oven to 300 degrees.
Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer.
Gradually add the sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt.
Then stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, about 20-22 minutes.
Transfer to wire racks to cool completely. Refrigerate at least 4 hours (preferably overnight).