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Coming from a family that has a lot of gluten intolerance, I decided to try and come up with a gluten-free cheesecake cupcake recipe that everyone can enjoy.
I’ve tried many different recipes and finally came up with one that I love, and I hope you all love it, too!
It tastes great plain or topped with whipped cream, chocolate ganache, fruits, and more – the options are endless. Happy baking!
Ingredients
- cooking spray
Crust
- 1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend)
- 1 cup chopped pecans
- 7 tablespoons butter, melted, or more as needed
- ¼ cup packed brown sugar
Filling
- 3 (8 ounce) packages cream cheese, at room temperature
- 2/3 cup sugar, or more to taste
- 1/8 teaspoon salt
- 3 eggs
- 1 ½ teaspoons vanilla extract
- ½ teaspoon lemon extract, or more to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
Step 2
Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust.
Step 3
Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
Step 4
Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract.
Step 5
Pour cream cheese mixture evenly over each crust.
Step 6
Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.
Cook’s Note:
Substitute lemon zest for the lemon extract if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 442 | |
| % Daily Value * | |
| Total Fat35g | 45% |
| Saturated Fat18g | 88% |
| Cholesterol126mg | 42% |
| Sodium257mg | 11% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber2g | 8% |
| Total Sugars17g | |
| Protein8g | |
| Vitamin C0mg | 1% |
| Calcium64mg | 5% |
| Iron1mg | 7% |
| Potassium133mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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