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Gluten-Free Cheesecake Cupcakes

Rated as 4.86 out of 5 Stars
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!"
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Ingredients

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

Directions

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  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.

Footnotes

  • Cook's Note:
  • Substitute lemon zest for the lemon extract if desired.

Nutrition Facts


Per Serving: 442 calories; 35 27 7.9 126 257 Full nutrition

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Reviews

Read all reviews 16
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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...

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.

Just add a sour cream topping or fruit topping.

Forget my previous review. Obviously, I cannot read! These are GREAT!

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 ...

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 lo...