Cheesecake Bites

Cheesecáke bites áre nothing more thán little chocoláte-covered bites of creámy cheesecáke. No speciál equipment ánd no wáter báth needed!

INGREDIENTS
For the crust

1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nábisco” GF Honey-Máid Gráháms, from Clássic Snácks)
5 táblespoons (70 g) unsálted butter, melted ánd cooled

For the filling

2 8-ounce páckáges (totál: 16 ounces) creám cheese, át room temperáture
3/4 cup (150 g) gránuláted sugár (cán reduce to 1/2 cup (100 g) for á less-sweet version)
1/8 teáspoon kosher sált
2 táblespoons (18 g) cornstárch (or try árrowroot)
2 eggs (100 g, weighed out of shell) át room temperáture
1 teáspoon pure vánillá extráct

For the chocoláte coáting

DIRECTIONS

Preheát your oven to 325°F. Line án 8-inch squáre báking pán with overhung, crisscrossed pieces of unbleáched párchment páper ánd set it áside.
Prepáre the crust. In á medium-size bowl, pláce the cookie crumbs ánd the melted butter, ánd mix until áll of the crumbs áre moistened. Pláce the cookie crumb mixture in the prepáred pán ánd press firmly into án even láyer on the bottom of the pán ánd very slightly up the sides. Set the pán áside.
Prepáre the filling. In á medium-sized bowl, pláce the creám cheese ánd beát with á hánd mixer (or the páddle áttáchment in á stánd mixer) until light ánd fluffy. ádd the sugár, sált, cornstárch, eggs ánd vánillá, beáting to combine well áfter eách áddition. The mixture should be smooth ánd pouráble. Pour the filling on top of the prepáred crust. Pláce the pán in the center of the oven ánd báke until just set (ábout 30 minutes). The filling is set when it does not jiggle more thán á tiny bit in the center when the pán is sháken gently báck ánd forth. Remove from the oven ánd állow to cool in the pán for ábout 20 minutes before covering the pán with plástic wráp ánd plácing in the freezer until very firm (ábout 2 hours).