Gluten-Free Cookies & Cream Cheesecake Cupcakes

1. 1

   Preheat oven to 275 degrees F. Line muffin tins with baking cups and place one cookie at the bottom of each cup.

2. 2

   Crumble remaining 6 cookies; set aside.

3. 3

   Beat cream cheese until smooth, and gradually add sugar and vanilla.

4. 4

   Slowly add eggs, then yogurt and salt.

5. 5

   Scrape sides of bowl as necessary.

6. 6

   Stir in crumbled cookies by hand.

7. 7

   Divide batter among the cups and bake until filling is set (between 20-25 minutes).

8. 8

   Allow to cool to room temperature, then refrigerate for several hours.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.

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