A Week of Pie Crusts #5: Mini Cheesecakes with Cinnamon Chex Crust

I have been dying to try a crust with Chex cereal for months now. I went onto the Chex website and they have a button that says "Gluten Free" and when you click on it, scroll down and see all the fabulous gluten free recipes they have. They have a great little recipe for Triple Berry Cheesecakes that you might love to try. I did these with my favorite cheesecake filling, because I figure, once you find something you really love, why change it? Okay, that may be some other famous person's saying, but still. It applies. These are just about the easiest little desserts to make. Simply take one and a half cups of crushed Cinnamon Chex, 2 T of sugar, and 4 T of melted butter and mix them all together. Then put about one tablespoon of mixture in the bottom of a muffin tin lined with a paper liner and tap down until it's even. Mix up your cheesecake filling, and ladle out 1/4 cup of filling into each muffin tin. Top with two or three sliced strawberries and cover with plastic wrap or foil. Chill for about four hours, but really, overnight is best.

These are a really great dessert to take with you for Thanksgiving to someone's house. They are a classic, but a great break from traditional pumpkin and apple desserts. Bring along a little cake stand or cookie stand and set them out all gourmet like. You will love these little bites. The crust has great texture, tastes good, and is so easy to make. Check back here tomorrow for our last crust and a great gift idea!
Happy eating!