1 cup gluten-free graham cracker crumbs
2 tbsp melted butter
8 oz cream cheese, softened
¼ cup sugar
1 egg
1 tsp vanilla extract
Crumb gluten-free crackers, mix with butter, and line it into muffin tin to make the crust. Bake the crust for 5 minutes to firm it up.
Beat cream cheese, sugar, and vanilla extract until smooth. Add egg and mix it well.
Fill the crust with prepared cheesecake mixture and bake it at 163°C for 15-18 minutes.
Cool cheesecake at room temperature. Refrigerate for 3 hours before serving.