Gluten free mini caramel cheesecakes

Taken from the book Gluten-Free Made Easy by Christi Silbaugh and Michele Vilseck

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500g cream cheese
3 eggsgluten-free-made-easy
1/4 cup sugar
1 tsp vanilla

1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter
  1. Pre-heat the oven to 175 degrees.
  2. Crush your slivered almonds.
  3. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
  4. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
  5. Bake for 10 minutes to set.
  6. Turn oven down to 150°.
  7. In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
  8. Spoon mixture into the muffin tins with prepared almond crust.


Available for $33.25 via Booktopia

Previously published on Mom, What’s For Dinner? Thank you to Christi for giving us permission.