Gluten free cheesecake cupcakes

    (6)
    3 hours 7 min

    These easy individual cheesecakes look like cupcakes! They have a nutty base will make any friends or family members who can only eat gluten-free desserts delighted!


    3 people made this

    Ingredients
    Serves: 12 

    • Base
    • 135g gluten free flour
    • 120g chopped pecans
    • 100g butter, melted, or more as needed
    • 55g soft brown sugar
    • Filling
    • 675g cream cheese
    • 135g sugar, or more to taste
    • 1/8 teaspoon salt
    • 3 eggs
    • 1 1/2 teaspoons vanilla extract
    • 1/2 teaspoon lemon zest or lemon extract, or more to taste

    Method
    Prep:15min  ›  Cook:32min  ›  Extra time:2hr20min  ›  Ready in:3hr7min 

    1. Preheat oven to 180 C / Gas 4. Grease a 12-hole muffin tin.
    2. Mix gluten free flour, pecans, butter and brown sugar together in a bowl until mixture resembles breadcrumbs. Drop a heaped tablespoon of the mixture into the bottom of each muffin hole; press to create a flat and even base.
    3. Bake in the preheated oven until base has dried out, about 12 minutes. Reduce oven temperature to 150 C / Gas 2.
    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 base.
    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.

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (5)

    by
    0

    awesome recipe. definitely a Keeper. next time I'll probably grind the nuts finer.  -  08 Aug 2017  (Review from Allrecipes US | Canada)

    by
    0

    These were simply amazing! A keeper for sure!  -  07 Aug 2017  (Review from Allrecipes US | Canada)

    by
    0

    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.  -  22 Jul 2017  (Review from Allrecipes US | Canada)

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