These individual gluten-free cheesecake cupcakes with a pecan crust will be a hit with family, especially those who can only eat gluten-free desserts.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
442 Calories
Recipe Instructions
Step 1
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.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Coat a muffin tin with cooking spray.
Step 3
Combine flour, pecans, butter, and brown sugar in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of pecan mixture into the bottom of each muffin cup; press to create flat and even crusts.
Step 4
Bake in the preheated oven until crusts are dry, about 12 minutes; set aside. Reduce oven temperature to 300 degrees F (150 degrees C).
Step 5
Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add white sugar and salt; beat well. Beat in eggs, one at a time, until smooth. Beat in vanilla extract and lemon extract.
Step 6
Evenly divide and pour cream cheese mixture over crusts.
Ingredients
1 cup chopped pecans
3 eggs
cooking spray
3 (8 ounce) packages cream cheese, at room temperature
1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend)