Rating: 4.85 stars
27 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary test

prep:
15 mins
cook:
32 mins
additional:
2 hrs 20 mins
total:
2 hrs 67 mins
Servings:
12
Yield:
12 mini cheesecakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

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  • 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.

Cook's Note:

Substitute lemon zest for the lemon extract if desired.

Nutrition Facts

442 calories; protein 7.9g; carbohydrates 27g; fat 35g; cholesterol 125.9mg; sodium 256.5mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 5 stars
07/23/2017
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. Read More
(7)
27 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2017
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. Read More
(7)
Rating: 5 stars
02/11/2018
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. Read More
(3)
Rating: 5 stars
04/05/2019
Just add a sour cream topping or fruit topping. Read More
(2)
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Rating: 5 stars
02/24/2017
Forget my previous review. Obviously, I cannot read! These are GREAT! Read More
(2)
Rating: 5 stars
06/30/2019
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 Read More
(1)
Rating: 5 stars
10/08/2020
Love this Read More
(1)
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Rating: 5 stars
11/27/2019
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! Read More
(1)
Rating: 5 stars
12/17/2019
I made it in a 2/3 quantity, used Bobs Red Mill baking mix. Topped with cherry pie filling. They are wonderful! Read More
(1)
Rating: 5 stars
07/17/2020
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. Read More
(1)