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Gluten-Free Cheesecake Cupcakes
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Prep Time:
15 minutes
Cook Time:
32 minutes
Total Time:
187 minutes
Gluten-free pecan crust cheesecake cupcakes - a crowd-pleaser for all!
Ingredients:
  • 1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend)
  • 1 cup chopped pecans
  • 7 tablespoons butter, melted, or more as needed
  • 0.25 cup packed brown sugar
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 0.66666668653488 cup sugar, or more to taste
  • 0.125 teaspoon salt
  • 3 eggs
  • 1.5 teaspoons vanilla extract
  • 0.5 teaspoon lemon extract, or more to taste
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a muffin tin with cooking spray.
  • Combine the flour, pecans, butter, and brown sugar in a bowl until sandy. Press a heaping tablespoon into the bottom of each muffin cup to create a flat crust.
  • Bake in the preheated oven for about 12 minutes until the crust is dry. Then, reduce the oven temperature to 300°F (150°C).
  • In a large bowl, using an electric mixer on low speed, whip the cream cheese until creamy. Add sugar and salt, mix until combined. Gradually beat in eggs, one at a time, until smooth. Stir in vanilla extract and lemon extract.
  • Drizzle the creamy cheese mixture evenly onto each crust.
  • Bake the cheesecakes until set in the preheated oven for about 20 minutes. Allow them to cool completely for about 20 minutes, then cover and refrigerate until firm for at least 2 hours.

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