Gluten free cheesecake cupcakes

    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!

    4 people made this

    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

    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 in English (8)


    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.  -  10 Feb 2018  (Review from Allrecipes US | Canada)


    These were so delicious, I made 2 batches instead of one gluten free and one traditional.  -  15 Dec 2017  (Review from Allrecipes US | Canada)


    It was good.  -  23 Nov 2017  (Review from Allrecipes US | Canada)