Bite Size Birthday Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 8 hours 45 minutes
- Yield: 12 individual cheesecakes 1x
Ingredients
Scale
For the crust
- 1 package of Siete Foods Mexican Wedding Cookies or Simple Mills Crunchy Pecan Cookies
- 3 tablespoons ghee
For the cheesecake layer
- 8 ounces almond milk cream cheese*, softened to room temperature
- 1/2 cup maple sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon rainbow sprinkles
For the toppings
- whipped cream (dairy free or not!)
- more rainbow sprinkles
Instructions
-
- Preheat oven to 325 degrees F. Line a muffin tin with silicone muffin cups.
- Add cookies to a food processor and pulse to break down. Then add ghee and pulse to combined until a crumbly mixture is created. Place crumbled mixture evenly throughout each muffin cup and press down firmly throughout.
- Add softened cream cheese to a bowl and use a hand mixer to beat the cream cheese until smooth. Then add sugar, lemon juice, and vanilla extract, and beat for 1 minute. Lastly, add the egg, scraping down the sides and beating for one last minute. Fold in 1 tablespoon of sprinkles.
- Use a spoon or cookie scoop to add the cheesecake mixture over each crust. Place in oven to bake for 20-25 minutes, until the edges have slightly browned and middle of cheesecake is only slightly jiggly. Remove cheesecake from oven and let cool completely. Then cover and place in the fridge overnight. Top with whipped cream on each individual cheesecake and rainbow sprinkles on top! Enjoy!!
Notes
*I used Kite Hill almond milk cream cheese
Find it online: https://paleomg.com/bite-size-birthday-cheesecakes/