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Mini Cheesecakes with Jules Gluten Free ‘Nilla Cookie Crusts

Mini Cheesecakes with Jules Gluten Free ‘Nilla Cookie Crusts

Is cheesecake really just a socially acceptable way to eat cream cheese when you don’t have a bagel handy, or is it just me?

This is the last round in the Gluten-Free Flour Test, and the second-to-last entry. Only one more to go!  And it’s a good thing. ‘Cause I’m totally sick of saying “gluten-free flour test.”

Not to get all sappy on you, but I am grateful to this test. It has given me a brand new lease on blog life. And to you, I am also grateful. For wading through all these recipe categories and flour blends. I have even allowed myself to believe that I am doing a wee bit of good here—so we know what products suit us best. And what we can demand from manufacturers.

But all good things must end (by the way, is that absolutely true?). Or I’d get, like, totally bored.

Oh, and in case you’re new (welcome!), here’s my recipe for Gluten-Free ‘Nilla Wafers. Now let’s see how Jules did today with these babies.

I didn’t have buy-cherry-pie-in-the-sky hopes for Jules in these cookies. I was kind of worried about the raw batter, since Jules has all that Expandex which really clumps. But I found it was really quite easy to pipe onto the baking sheets. Bonus!

You best work quickly, though, since the batter will thicken considerably soon after you combine the wet and dry ingredients. So make haste!

Then I smoothed out the little darlins.

Are you ready for the bad news? The cookies were pretty pale. I had one heck of a time getting them to brown on top. And forget about getting them crispy like they’re meant to be. These above were soft.

And when I baked them longer at a low temp, just to see if they’d brown? They blackened on the bottom. Bummer.

Cookie Challenge
Attributes

Jules
Score (1-10)

Cost$1.23/cup
Cup for cup replacement claim10
Cup for cup replacement result8.5
Ease of use8.5
Raw texture8.5
Cooked texture8.0
Finished appearance7.0
Finished taste8.5
Mouth feel8.5
Smell9.0

But I made mini cheesecakes! Back to happy. Phew.

If you’d like to make your own mini cheesecakes with a single ‘Nilla Wafer cookie as a crust, they’re super easy.

Line a standard 12-cup muffin tin with paper liners, and drop a cookie in the bottom of each liner. Pour in cheesecake filling, and bake at 350 degrees F for 10 minutes. To make this simple cheesecake, I blended 8 ounces room temperature cream cheese (leave it out overnight) with 1/2 cup (100g) granulated sugar, and then added a dash of kosher salt and 1 beaten extra-large egg. Blend until perfectly smooth. Mix in some mini chocolate chips if you like before pouring in the filling.

Love,
Me

P.S. I’ve been all bossypants on Thursdays for a few weeks now. Like last Thursday when I got all up in your business and told you about common baking mistakes. I think it suits me. So, you know, I’ll be bossy on Thursdays from here on out.

P.P.S. This blog has changed my life for the better. You buy My Cookbook, and you tell your friends, and you change my life for the better. Thank you. I think I’ll buy you flowers for Mother’s Day.

Comments are closed.

  • Darlene
    May 7, 2012 at 11:35 PM

    In your recipe you said “make haste”, however, you didn’t provide a recipe. I believe I’m “haste” intolerant. Can I make it without? If not, what would be a good substitute?

    Thank you in advance.

    • May 8, 2012 at 12:24 PM

      There’s a detailed recipe for haste in my fake cookbook, Darlene. If you really loved me, you’d fake buy a fake copy of it. Otherwise, you’re on your own.
      You’re fake welcome. :)
      Nicole

    • Darlene
      May 8, 2012 at 10:12 PM

      Fake thank you very much!

      :* <– real

  • Anneke
    May 7, 2012 at 10:12 PM

    Hey, Nicole — these look adorable and delicious, might possibly make them for a dinner thing I am doing this Saturday.

    Had to tell you that two of my daughters went cookie crazy over the weekend! From 10-4 on Saturday they made one kind of bars and 4 kinds of cookies (drop cookies!), never losing their enthusiasm, and cleaning up the kitchen when they finished. No fighting, either! All GF, of course, and all tasty — guess my girls don’t have my cookie making issues. Your recipes worked well, as usual!

    Best,
    Anneke

  • Jennifer
    May 7, 2012 at 1:49 PM

    I was diagnosed with Celiac about 5 months ago, and I was determined NOT to use “mixes”. I bought flours and made my own. I found a book that used only corn starch and potato starch, and another that uses single grains (mostly starches). While many of these recipes were good, none were great, and their calorie content was SKY HIGH! All that time, I have been reading your blog wishing I could figure out how to make your recipes without a mix. Then I got a sample of a mix, and I used it to make your Quick Sandwich Bread and your Chocolate Chip Cookies. I AM HOOKED. Why did I waste so much time fighting mixes?! Thanks for all you do. I am off to buy more mix and your book so I can make even more of your recipes!

    • May 7, 2012 at 2:02 PM

      Oh, Jen Jen Jen. We all have our own process, you know? Using a flour blend isn’t at all like using a boxed mix. But then it seems like you’ve got that all worked out already. A book that uses only corn and potato starches? *yikes* It sounds like maybe you were holding on to the idea that it could really be 1:1, and you could walk right into something simpler than a flour blend. I’m so glad you’re feeling good about moving forward. Congratulations!
      xoxo Nicole

  • laura
    May 7, 2012 at 9:38 AM

    Nicole,
    How do you not weigh 500lbs? These mini cheesecakes look amazing. And I am so ready for some cheesecakes. I was making them without the crust. :-) Ah, all that changes…

    Oh, Nicole,
    Your Blog is my new favorite.
    Your book is sitting on my kitchen counter right now – made two of your recipes this weekend. Choc chip cookies and cheese crackers. Both boosted my baking courage and were successes based on my most picky 5-yr old. I’m attempting birthday cakes this week. Ok – it’s for my birthday, but it’s a dry run for the kids’ party in a few short weeks…

    Your 2nd book is pre-ordered. (Waiting for the announcement for your third book!!)

    I don’t normally say this quite so early in a relationship, but I think I love you.
    -Laura

    • May 7, 2012 at 12:47 PM

      Cheesecake without the crust makes me sad, Laura. That’s just, well, cheese.
      Happy birthday, then! Don’t give your own birthday short shrift, though. If you hadn’t had a birthday, then your child wouldn’t have had one either! Thank you so much for buying the first book – and preordering the second (and imagining a third! something I imagine all the time these days, since I think I know what I want to do next). That sort of support really does keep the blog (and me) going. I’m really grateful for it.
      Oh, and I love you right back! Truly. :)
      xoxo Nicole

  • May 7, 2012 at 8:22 AM

    I’m okay with bossy Thursday’s too, especially because following last week’s boss fest I finally got up the nerve to make my *first* ever gf yeast bread using your delish brown bread recipe! My picky preschooler and bread snob husband loved it, as did I, especially loaded up with (store bought – hey, it took me all day to bake even with a babysitter and a napping baby) chocolate almond butter. Yum! Thanks for the advice and confidence boost! I’m already planning my next loaf.

    • May 7, 2012 at 12:45 PM

      Sometimes a little bossy goes a long way, Dana. Sounds like you were successful all around! Early success is so important. It’s what fuels you. So glad you had it. :)
      xoxo Nicole

  • May 7, 2012 at 8:06 AM

    I like you bossy on Thursdays. ;)

    • May 7, 2012 at 12:44 PM

      Bossypants Thursdays it is, then, Mandy! :)
      xoxo Nicole

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