Gluten Free Strawberry Banana Cheesecake Cups

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Serves: n/a

Prep time: n/a

Cook time: n/a

Gluten Free Strawberry Banana Cheesecake

Crust - 2 cups gluten free graham cracker crumbs
Crust - 2 tablespoon organic pure cane sugar
Crust - 1/2 cup pure butter (check the label to make sure there are no additives containing gluten)
Filling - 5 packages 8 oz. cream cheese
Filling - 1 cup Greek yogurt
Filling - 1/2 cup pure butter
Filling - 1 1/2 cup organic pure cane sugar
Filling - 1 teaspoon pure vanilla extract
Filling - 5 whole eggs
Filling - 3 egg yolks
Filling - 3 bags Brothers All Natural Strawberry-Banana Fruit Crisps (crush the Banana Fruit Crisps, reserve the Strawberry Crisps for the topping)
Topping - Strawberry Fruit Crisps
Topping - 1/4 water
Topping - 1 teaspoon organic pure cane sugar

1
Preheat oven to 350 degrees.
2
Crust - Melt butter and add to mixing bowl along with sugar, graham cracker crumbs, and salt. Mix thoroughly and press into the bottom of paper-lined muffin pan.
3
Filling - NOTE: For best results, all ingredients should be at room temperature. In large mixing bowl, beat the cream cheese and butter until fluffy. Add the sugar, crushed Banana Fruit Crisps and vanilla; beat until fully incorporated into the cream cheese mixture, scraping the sides of the bowl as needed. Add the eggs and yolks one at a time, beating each until combined with mixture. Add the Greek Yogurt and beat until blended, scraping the bowl as needed.
4
Filling - Add filling to prepared muffin cups, filling 2/3 full. Bake for 15 minutes or until the batter is almost set. Remove and cool completely, then store in refrigerator for 4 hours.
5
Topping - Add the Strawberry Fruit Crisps, sugar, and water to a small saucepan. Bring to a boil, stirring constantly, and simmer for one minute or until it thickens slightly. Spoon mixture on top of cheesecake cups and serve.