I made the decision to attempt to develop a gluten-free cheesecake cupcake recipe because a large portion of my family is gluten intolerant. I’ve tried a lot of various recipes before finding one that I really like, and I’m sure you all will, too. It is delicious either simply or topped with whipped cream, chocolate ganache, fruits, and more. Have fun baking!
| Prep Time: | 15 mins |
| Cook Time: | 32 mins |
| Additional Time: | 2 hrs 20 mins |
| Total Time: | 3 hrs 7 mins |
| Servings: | 12 |
| Yield: | 12 mini cheesecakes |
Ingredients
- cooking spray
- 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
- 3 (8 ounce) packages cream cheese, at room temperature
- ⅔ cup sugar, or more to taste
- ⅛ teaspoon salt
- 3 eggs
- 1 ½ teaspoons vanilla extract
- ½ teaspoon lemon extract, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- 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.
- Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
- 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.
- Pour cream cheese mixture evenly over each crust.
- 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.
- Substitute lemon zest for the lemon extract if desired.
Nutrition Facts
| Calories | 442 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 18 g |
| Sodium | 257 mg |
| Sugars | 17 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for Bible study today. I followed the recipe exact except I used a full heaping teaspoon of lemon extract and we didn’t taste the lemon in it. Next time I will use lemon zest too. Everyone loved it, and my husband who does not like anything gluten free scarfed 3 of them. I made 18 full sized cupcakes. Everyone raved about the crust and thought I used Graham cracker crust. Thank you for an amazing dish!
These were delicious, but the recipe makes a lot more than 12 mini cupcakes! I made 24 mini cupcakes and had plenty of the cheesecake mixture left over, so I put it in a pie pan.
Thank you so much for this recipe! I love finding gluten free recipes for my brother’s family that the rest of us prefer over anything else. Like the description says, picking toppings is the fun part.
Love this
I made these last night for a gluten-free dessert. OMG! I love the base with the pecan flavour. Husband prefers these to graham cracker base. I did make 18 instead of 12 with muffin liners.
Delicious! Made mine in cupcake wrappers. Added a strawberry sauce on top just before serving. The crust was awesome! Held together without crumbling. Used 1 tablespoon per cupcake wrapper and made 24.
The crust was a little dry, will use more nuts next time.
I made it in a 2/3 quantity, used Bobs Red Mill baking mix. Topped with cherry pie filling. They are wonderful!
Delicious and so easy! I used muffin cups and put a little Leon icing flower on top. Great reviews from friends
For someone who’s had trouble with Gluten Free and cheesecake recipes, these turned out great! I agree that they can be served to the whole crowd. I am not a GF person, but my son is. We both loved these. I finally put a thermometer in my oven, and found that it runs hot, so I adjusted accordingly. The only other changes I made was that I omitted the lemon, and used cupcake liners. We put a few strawberries on top and they were truly delicious. Thank you for the recipe, especially the crust!
This is delicious! I have two friends with Celiac Disease & they raved about this dessert! This is a fantastic recipe. I followed the recipe exact. Tummy!
Big hit at the dinner party! Both cheesecake and crust were yummy. But they needed a little something on top. I made a lemon glaze, and drizzled over the top. Could also do another cheesecake like topping to make it colorful
Just add a sour cream topping or fruit topping.
These were easy and delicious. They looked great too. I put some cherries on top of half and then put on the whipped cream. I will make these again. The recipe made about 24 cheesecakes.
These were so delicious, I made 2 batches instead of one gluten free and one traditional.
It was good.
awesome recipe. definitely a Keeper. next time I’ll probably grind the nuts finer.
These were simply amazing! A keeper for sure!
My rating is based solely on the crust. It is delicious! I followed the recipe exactly but cooked it a little differently. I used chopped pecans, but put them in the food processor anyway and chopped until the pieces were pretty small, but not floury. I placed cupcake liners in the muffin pans and patted down the crust mixture into the bottom of the liner. I probably used a little less than a tablespoon per liner. There was plenty to make 24 individual cheesecakes. I cooked them at the same temperature, but added a few minutes to the time. For the cheesecake part I used the old recipe that has vanilla wafers as a crust except I used half a teaspoon vanilla and half a teaspoon lemon extract (got the idea from this recipe). I also used dairy free cream cheese. People could not believe that it was a gluten free, dairy free dessert because it was so good.
I did half pecans, half regular peanuts, it was good. I wanted to firing em up good but the chunks actually were better
Forget my previous review. Obviously, I cannot read! These are GREAT!