Gluten Free Monster Cookie Cheesecakes and a Blog Birthday

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg, large

• Condiments

  • 1/2 cup Peanut butter, creamy

• Pasta & Grains

  • 1 cup Quick oats

• Baking & Spices

  • 1/2 cup Brown sugar, packed
  • 1/4 cup Granulated sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1 (8oz pkg Light cream cheese

• Desserts

  • 1 50g package M&ms, mini

Found on thereciperebel.com

Description

Ingredients

• ½ cup creamy peanut butter
• ½ cup packed brown sugar
• 1 large egg
• 1 cup quick oats (certified gluten free if necessary)
• 1 50g package mini M&Ms (about ⅓ cup)
• 1 (8oz) pkg light cream cheese
• ¼ cup granulated sugar
• ½ teaspoon vanilla
• 1 large egg

Directions

• Preheat oven to 350 degrees and line a muffin pan with 12 liners.
• For the cookie base, in a medium bowl, stir together all of the ingredients until completely combined. Press 1 tablespoon of cookie dough into the bottom of each liner.
• Bake for 7 minutes, until mostly dry on top.
• For the cheesecake, beat cream cheese, sugar, vanilla and egg until completely smooth.
• Remove muffin pan from the oven and divide half of the M&Ms between all 12 of your cookie crusts (simply sprinkle on top). Divide your cheesecake batter between your 12 crusts. Crumble remaining cookie dough over top and sprinkle with remaining M&Ms.
• Bake for 12-15 minutes, until cheesecake is just set and cookie dough is light golden brown.
• Remove from the pan and chill for several hours before serving. Store in an airtight container in the fridge or freeze for up to 3 months.