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Gluten-Free Cheesecake Cupcakes


"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!"
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3 h 7 m servings 442 cals
Original recipe yields 12 servings (12 mini cheesecakes)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  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.
  3. Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
  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.
  5. Pour cream cheese mixture evenly over each crust.
  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: 442 calories; 35 g fat; 27 g carbohydrates; 7.9 g protein; 126 mg cholesterol; 257 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 8
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Forget my previous review. Obviously, I cannot read! These are GREAT!

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 ch...

I did half pecans, half regular peanuts, it was good. I wanted to firing em up good but the chunks actually were better