Creamy, nutty, smoky, caramelized cheesecake with a crunchy Gluten-Free Oreo crust. These beauties are baked in a muffin pan for a perfect tea time treat!
2 blocks (16 oz) cream cheese, room temperature
1 cup granulated sugar
4 eggs, room temperature
1/2 teaspoon sea salt
2 teaspoon vanilla extract
3 tablespoons Lorraine’s Gluten-Free All Purpose Flour
2 cups heavy cream
36 pieces gluten-free Oreos
Preheat oven to 425ºF
20 – 25 min until golden deep dark brown
Line muffin pans with muffin liners. Place one Oreo at the bottom of each liner. If you only have one muffin pan, you will need to bake 3 batches of these cheesecakes, or reduce the recipe.
Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium speed until very smooth, no lumps remain and sugar has dissolved. Scrape down the sides of the bowl frequently to avoid chunks.
Decrease speed to medium-low and add eggs one at a time, beating each egg until incorporated before adding the next. Scrape down the sides of the bowl and beat for a few more seconds. Add the cream, salt, and vanilla and mix once more until incorporated. Scrape down the sides and bottom of the bowls and beat for a few more seconds until any large chunks are well distributed.
Turn off mixer and sift flour evenly over the cheese mixture. Beat on low speed until incorporated. Scrape down the sides of the bowl to get that silky texture. Continue to beat until the mixture is very smooth and all ingredients are incorporated.
Fill each muffin liners until it's about a little more than 3/4 full. Do not overfill as cheesecakes will rise in the oven. You can also use an ice-cream scoop to evenly distribute the batter in each muffin liners.
The cheesecake will be runny and the Oreos may float to the top. If this happens, simply push the cookie back to the bottom of the liner and use a toothpick to remove any bubbles.
Place the cheesecakes in the middle rack of the oven and bake.
Remove from the oven and let cool for a few minutes before removing from the baking pans. Let cool on a wire rack completely. The cheesecake will sink in the middle. If unable to bake 2 muffin pans at once, repeat with the second batch of cheesecakes.
Store leftover cheesecakes in an airtight container in the fridge. Let cheesecake sit for a few minutes at room temperature to remove chill before serving.