Enjoy your spring with these Delicious Mini Cheesecakes

Everyone has to whine for a while once they go gluten free. We are mutants, no just weird, no we are all in this together. I had to totally learn to cook all over again but the results tastes delicious. You can not tell these are gluten free. Enjoy!

No whining this summer. Yum!

Gluten Free Mini Cheesecakes

Crust:

1/3 cup softened butter

1 ¼ cup gluten free glutton animal crackers

¼ cup white sugar

Filling:

8 oz. pkg. cream cheese, softened

1/2 c. powdered sugar

1/8 tsp. salt

1/2 c. heavy cream

1 tsp. lemon juice

2 tsp. vanilla

1 1/2 c. Cool Whip

Directions:

Crust:

1-Combine all the ingredients for the crust and until a nice crumble texture.

2-Put about 1 Tablespoon in bottom of covered cupcake pans.

3-Smash with fingers until crust is nice and packed in each cup.

4-Refridgerate until filling is done.

Filling:

1-Combine softened cream cheese and powdered sugar. Cream until nice and fluffy.

2-Add salt, heavy cream, lemon juice and vanilla. Cream together until well combined and soft.

3-Fold in cool whip until well combined.

4-Put about 2 to 3 tablespoons in each cup.

5-Refridgerate for 3 hours.

Serve with favorite fruit topping

Makes 24 Cheesecakes