These are delicious. My daughters all love them, and we found out accidentally when my 10 year old tried to make a batch that even if you mix everything together (rather than following the directions) they’re still delicious. They’ll look disgusting, but they’re still delicious. She was still proud to take one to lunch, as seen in this Turkey lunch. There are a couple made properly in this Snowflake Lunch.
This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 1/2 package of S’morables gf graham crackers, or about 1 1/2 cup Annie’s snickerdoodle bunnies, ginger snaps, or similar cookies
- 1 TBS butter
- 2 eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 (8oz) packages cream cheese, softened
- 3/4 cup mini chocolate chips (Enjoy Life are allergy-free)
Preheat oven to 350F. Line muffin tins with paper cupcake liners for 15-18 individual cheesecakes.
In a food processor, crush cookies, and mix with butter. Add a spoonful of cookie crumbs to each cupcake liner, and pat down.
In a stand mixer, cream the cream cheese and the sugar together. Add vanilla, then add eggs, one at a time, and continue to mix until light and fluffy. Fold in the chocolate chips at the end.
Using a cookie scoop or ice cream scoop, fill each cupcake liner with mixture. Depending on how fluffy the cream cheese mixture becomes, you will fill 12-15 cupcake liners.
After they cool, refrigerate. If desired, top with a molded piece of chocolate. Or not – I just happened to have made star-shaped chocolates before I made the cheesecakes.
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