For a richer flavor, use European-style butter with a higher fat content. Ensure your cream cheese is fully at room temperature to avoid lumps in the cheesecake filling. Experiment with different extracts, such as almond or orange, for a unique twist. These cupcakes can be stored in the refrigerator for up to 5 days. Garnish with fresh berries, chocolate shavings, or a dusting of powdered sugar before serving.
Gluten-Free Cheesecake Cupcakes
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME3 hrs 10 mins
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SERVING12 People
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VIEWS84
Indulge in these delectable gluten-free cheesecake cupcakes, a symphony of creamy, tangy, and nutty flavors. Perfect as a guilt-free treat for those with gluten sensitivities or anyone who appreciates a refined dessert, these cupcakes are easily customizable with your favorite toppings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol126 mg
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Fiber2 g
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Protein8 g
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Saturated Fat18 g
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Sodium257 mg
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Sugar17 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with cooking spray. (Prep time: 5 minutes)
02
StepCombine flour, pecans, melted butter, and brown sugar in a bowl until the mixture resembles coarse sand. Drop a heaping tablespoon of the pecan mixture into the bottom of each muffin cup; press firmly to create flat, even crusts. (Prep time: 10 minutes)
03
StepBake in the preheated oven until the crusts are dry and lightly golden, about 12 minutes; set aside to cool slightly. Reduce oven temperature to 300 degrees F (150 degrees C). (Bake time: 12 minutes)
04
StepIn a large bowl, beat the cream cheese with an electric mixer on low speed until exceptionally smooth and creamy. Gradually add the white sugar and salt, beating until well combined and the mixture is light. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Beat in the vanilla extract and lemon extract until evenly distributed. (Prep time: 10 minutes)
05
StepDivide the cream cheese mixture evenly among the muffin cups, gently spooning it over the prepared crusts. (Prep time: 5 minutes)
06
StepBake the cheesecakes in the preheated oven until set but still slightly jiggly in the center, about 20 minutes. Turn off the oven and let the cheesecakes cool inside with the door slightly ajar for about 20 minutes. This helps prevent cracking. (Bake time: 40 minutes)
07
StepRemove the cheesecakes from the oven and cool completely at room temperature, about 20 minutes. Cover the muffin tin tightly with plastic wrap and refrigerate until firm, at least 2 hours, or preferably overnight. (Chill time: 2+ hours)
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RECIPE REVIEWS
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Sigurd Schuppe
Jun 29, 2025I had some trouble with the crust being too crumbly. Adding a bit more melted butter helped.
Nikko Gerlach
Jun 9, 2025I used a different gluten-free flour blend, and they turned out great. Thanks for the recipe!
Abbie Oconnell
Feb 1, 2025My family loved these. I topped them with fresh strawberries.
Daren Moore
Jan 6, 2025Easy to follow instructions and a delicious result! Will definitely make these again.
Reid Cummingskilback
Dec 25, 2024These were a hit at my party! No one could believe they were gluten-free.
Taurean Pacocha
Sep 25, 2024The crust is amazing, and the cheesecake is so creamy. I added a raspberry swirl to mine.