Cherry Cheesecake Mini Bites (Gluten-Free)

Crust

1. Preheat oven to 350 degrees F.
2. In large mixing bowl, mix baking mix with melted ghee or oil until soft dough forms.
3. Into mini muffin pan lined with paper cups, drop 1 tsp. dough and press dough down and up sides.
4. Bake 10-12 minutes.
5. Remove from oven and use back of spoon or scoop to press dough down if it has risen in middle. Let crusts cool before filling.

Filling

1. In saucepan over medium heat, whisk together milk and egg yolk. Continue whisking mixture over heat while sprinkling in gelatin. Dissolve fully.
2. In separate bowl, beat cream cheese, honey and vanilla with hand mixer until smooth.
3. Slowly pour egg and milk mixture into cream cheese and beat until smooth. Refrigerate about 10 minutes.
4. In small bowl, beat egg whites with salt until stiff; fold into cream cheese mixture and spoon into individual crusts.
5. Refrigerate at least 1 hour.
6. Prior to serving, top each bite with cherry.

Tips: This recipe can be made in 9-inch pie pan by adjusting baking time for crust to 15 minutes and chilling cheesecake for at least 3 hours before serving.