Gluten-Free Cookies & Cream Cheesecake Cupcakes
- 21 Gluten Free Sandwich Cookies (15 Intact, 6 Crumbled)
- 2 blocks (8 Oz. Size) Cream Cheese
- 1/2 cups Sugar
- 1/2 teaspoons Vanilla Extract
- 2 Eggs, Room Temperature
- 1/2 cups Plain Yogurt
- 18 teaspoons Salt
- Preheat oven to 275 degrees F. Line muffin tins with baking cups and place one cookie at the bottom of each cup.
- Crumble remaining 6 cookies; set aside.
- Beat cream cheese until smooth, and gradually add sugar and vanilla.
- Slowly add eggs, then yogurt and salt.
- Scrape sides of bowl as necessary.
- Stir in crumbled cookies by hand.
- Divide batter among the cups and bake until filling is set (between 20-25 minutes).
- Allow to cool to room temperature, then refrigerate for several hours.
- Enjoy!
sandwich cookies, blocks, sugar, vanilla, eggs, yogurt, salt
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-cookies-cream-cheesecake-cupcakes/ (may not work)