Good Dee's Mini Cheesecakes with a Sugar Cookie Crust

Good Dee's Sugar Free Cookie Mix is versatile! It's one of our favorites to customize and make into a whole array of baked goods. On this particular day I needed CHEESECAKE! I didn't want to wait hours for it to bake and I didn't have the time to roll out any fancy dough.

This is as easy as it gets ladies and gents. Here's what you'll need:

Crust:

1 Good Dee's Sugar Free Cookie Mix

1/2 stick butter (melted)

Muffin Tin and liners or squares of parchment paper

Filling:

8 - 12 ouces of cream cheese (softened) 

4 teaspoons of Good Dee's Signature Sweetener Blend

1 tsp vanilla extract

1 egg

* If you want your cheese cake to crust ratio to be greater - I suggest using 12-16 ounces of cream cheese. If you use 16oz use an additional egg and add an additional tsp of sweetener.

Directions:

1. Preheat your oven to 350 degrees F

2. In a mixing bowl, add your sugar free cookie mix and your melted butter. Mix thoroughly. It will look loose and crumbly. 

3. Line your muffin tray

4. Pour 1-2 tbs of the mix into each try and press firmly

5. Bake for 5-7 minutes or until lightly golden - they will rise and puff then fall upon cooling. Set aside

6. In a mixing bowl, whip your filling ingredients together until smooth. I find it best to start with cream cheese and make sure it's soft. You can achieve this by leaving it on the counter for 20 minutes or heat in a microwave safe container for 40 seconds.

7. Once smooth, pour 3-4 tbs or until your desired thickness. Do not fill to the top - they will puff up and expand

8. Repeat until all muffin tins are filled

9. Bake for 7-10 minutes. I recommend checking at 5 minutes, if still jiggly - allow to bake for an additional 3 minutes or until firm

10. Allow to cool before placing in the fridge

11. You can keep them in the fridge until ready to serve or enjoy after a few minutes!

Feeling fancy? Top with our Just Add Water Dark Chocolate Frosting for a elegant slice.