Look what my wonderful daughter-in-law made for our Easter dessert! Individual Lemon Cheesecakes and yes, they are gluten free. She used gluten free golden Oreo halves for the base, so clever! 💛🍋💛
Since some of you have asked, she has kindly agreed to share her recipe!
This post contains affiliate links.
Ingredients:
- 18 OREO Gluten Free Golden Sandwich Cookies [1]
- 2-8oz pkgs of cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- Zest of 1 lemon
- Juice from one lemon
- lemon curd [2] (she used Trader Joes)
- additional lemon zest and lemon slices for garnish
Preparation:
1. Preheat the oven to 350º.
2. Place cupcake papers in a muffin pan.
3. Place an Oreo in the bottom of each cupcake paper, set aside.
4. Mix all ingredients (cream cheese through lemon juice) and then pour the mixture over each Oreo, 2/3rds full.
5. Bake 14 to 16 minutes. Let cool completely.
6. Refrigerate at least 2 hours or overnight.
7. To serve, top each cupcake with lemon curd.
8. Grate more lemon zest over top. Dehydrate lemon slices for decoration.
Notes ♪♫ We have so many dietary restrictions in our family. In addition to my having Celiac, we also have those with allergies to nuts, seeds and chocolate. Somehow, my daughter-in-law manages to come up with a dessert that everyone can enjoy. I can’t wait to see what she makes next! 😊