Mini Raspberry Cheesecake Bites

Crust*:

1 cup gluten free graham crackers

1 tbsp coconut sugar

1 1/2 tbsp Miyokos oat milk butter, melted

* try increasing to 1 1/2 cups crackers, 1 1/2 tbsp sugar, 2 tbsp butter to make 24 minis, or 1 1/4 cup crackers

Filling:

16 ounces dairy free cream cheese

2/3 cup + 2 tsp coconut sugar

1 tsp vanilla

2 eggs

1/3 cup Silk dairy free whipping cream

1 1/4 tsp lemon juice

1 1/4 cup frozen raspberries, well blended

Preheat oven to 300.

To make crust:

Crush graham crackers finely and add in sugar and butter. Mix well.

Line muffin pan with cupcake liners. Place about 1 tsp graham cracker mix into bottom of liner and press down.

To make filling:

Mix all ingredients except raspberries in a mixing bowl until well combined. Mix in frozen raspberries until well combined.

Using large cookie scoop (2 tbsp) fill liners with 2 scoops of filling.

Bake at 300 for 35-37 minutes, switching racks and turning 180 degrees halfway through baking.