16 individual cheesecakes

Ingredients:

1 1/2 cups gluten-free graham cracker crumbs 

1 tsp white sugar

1/4 cup dairy-free butter

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1 package (227g) dairy-free cream cheese*  

(or Lactose-Free Cream Cheese if you can)

1 container (255g) So Delicious Cocowhip

1/2 tsp pure gluten-free vanilla

1/2 cup powdered icing sugar

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1 cup enjoy life chips

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1) Blend together the graham crumbs, sugar and dairy-free butter, to form the crust.

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2) Line a muffin pan with muffin cups.

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3) Press 1 heaping tbsp of graham crust in the bottom of 16 muffin cups. Press firmly down on graham crust. 

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4) To make the filling, thoroughly blend the dairy-free cream cheese, Cocowhip, and vanilla together. Then blend in the icing sugar. It should be creamy and well blended.

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5) Evenly spread the cream cheese filling on top of every graham crust. 

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6) On low heat, melt chocolate chips, stirring continuously. Spoon melted chocolate on to each mini cheesecake. 

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7) Chill in the fridge for 4 hours. Store in a sealed container in the fridge.

Serve cold.

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*Tip: My favourite dairy-free cream cheese is PC Plant Based Coconut Cream Cheese.