Gluten Free Cookie Cups with No-Bake Cheesecake Filling

INGREDIENTS

For the Cookie Cups 1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

3/4 tsp

xanthan gum (omit if your blend already contains it)

1/2 tsp

baking powder

1/2 tsp

kosher salt

1/2 cup

confectioners’ sugar

1/2 cup

granulated sugar

5 tbsp

unsalted butter, at room temperature

5 tbsp

vegetable shortening, melted and cooled

egg (60 g, out of shell) at room temperature, beaten

2 tsp

pure vanilla extract

For the No-Bake Cheesecake Filling 2 cups (16 fluid ounces) heavy whipping cream, chilled (plus more by the teaspoon, if necessary)

3/4 cup

confectioners’ sugar

1 8 ounce package

cream cheese, at room temperature

1 tsp

pure vanilla extract

1/8 tsp

kosher salt