Gluten free cookies
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
Strawberry/Raspberry sauce or pie filling (make sure it's gluten free)
Preheat oven to 325º. Place cupcake liners into cupcake pan. Pull apart the vanilla creme cookies, and scrape off the creme center of the cookies. Using just half of the cookie (without the cream), place it into each of the cupcake liners. (Each cookie makes a crust for 2 cheesecakes.)
Mix the cream cheese and sugar together in a medium mixing bowl. Add the lemon juice and vanilla and beat it until combined. Add the eggs and mix well. Using a spoon, drop batter onto each cookie, about 1/2 full.
Bake for 20 minutes. Cool. Top with fresh berries and raspberry or blueberry pie filling. You can also blend some fresh strawberries/raspberries and mix them with a little powdered sugar for the topping. Refrigerate until ready to serve.
Note: The cheesecake picture above has a homemade nut/pretzel crust in it. I just blend up pecans and gluten free pretzels. I add a little sugar. Then I melt some butter and mix it in until it's moist. It's my favorite type of cheesecake crust!