My Mom wrote this out for me decades ago!

We looked forward to eating these individual cheesecakes that my mother whipped up for each holiday throughout the year.  I’ve modified her recipe slightly and also had to accommodate for my gluten free lifestyle.  Hoping you enjoy the ease of making them and the delicious taste as much as I do.

Place 18 cupcake papers in cupcake tins (I use a 12 and a 6 tin) and add a Pamela’s chocolate cookie in each paper.

Using a mixer, mix the following ingredients and distribute evenly over cookie in each paper.

2-8 oz. packages cream cheese
1/2 tsp instant espresso
3/4 cup sugar
1 tsp vanilla
2 eggs
pinch of Himalayan salt

Bake in preheated, 375° oven for 15-18 minutes.  do not let them get brown.  Cool in tins and refrigerate until ready to serve.

Serving suggestions:
Top with Whipped Cream and berries
Top with Coconut Whipped Cream
Top with fresh fruits
Shave dark chocolate on top of each cake
Or…come up with your signature way to serve them and share it with us in the comments section below..

Place the cookies in right side up.
This is the cookie I use for the chocolaty “crust”.
Evenly distribute the cheesecake filling and bake.

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