Gluten-Free Cheesecake Cupcakes

Recipesfull introduces to you: Cheesecake Recipes. (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!

Brief

Prep 15 mins

Cook: 32 mins

Additional: 2hrs20 mins

Total: 3hrs7 mins

Servings: 12

Yield: 12 mini cheesecakes

Gluten-Free Cheesecake Cupcakes

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

New York Cheesecake II

Dessert

Directions

Step 1

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

Step 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.

Step 3

Bake in the preheated oven until crust is dry about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).

Step 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.

Step 5

Pour cream cheese mixture evenly over each crust.

Step 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.

Nutritional Information

Gluten-Free Cheesecake Cupcakes

Servings Per Recipe:12

Calories: 441.7

% Daily Value *

Protein: 7.9g 16%

Carbohydrates: 27g 9%

Dietary Fiber: 2.1g 8%

Sugars: 16.6g

Fat: 35g 54%

Saturated Fat: 17.6g 88%

Cholesterol: 125.9mg 42%

Vitamin A Iu: 1027.2IU 21%

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.1mg

Folate: 15.6mcg 4%

Calcium: 64.3mg 6%

Iron: 1.2mg 7%

Magnesium: 17.5mg 6%

Potassium: 133.4mg 4%

Sodium: 256.5mg 10%

Thiamin: 0.1mg 8%

Calories From Fat: 315.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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