Gluten-Free Cheesecake Cupcakes

This recipe for individual gluten-free cheesecake cupcakes with a pecan crust will be a hit, especially for those who can only eat gluten-free desserts.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 442 Calories

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)
• 7 tablespoons butter, melted, or more as needed
• 1.5 teaspoons vanilla extract
• 0.25 cup packed brown sugar
• 0.125 teaspoon salt
• 0.66666668653488 cup sugar, or more to taste
• 0.5 teaspoon lemon extract, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with cooking spray.

Step 2

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 3

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 4

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 5

Divide cream cheese mixture among cups on top crusts.

Step 6

Bake cheesecakes in the preheated oven until set, about 20 minutes. Cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.