Gluten-Free Cheesecake Cupcakes Recipe

Name: Gluten-Free Cheesecake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; Crust:; 1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend); 1 cup chopped pecans; 7 tablespoons butter, melted, or more as needed; 1/4 cup packed brown sugar; Filling:; 3 (8 ounce) packages cream cheese, at room temperature; 2/3 cup sugar, or more to taste; 1/8 teaspoon salt; 3 eggs; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon lemon extract, or more to taste

Servings: persons

cooking spray
Crust:
1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend)
1 cup chopped pecans
7 tablespoons butter, melted, or more as needed
1/4 cup packed brown sugar
Filling:
3 (8 ounce) packages cream cheese, at room temperature
2/3 cup sugar, or more to taste
1/8 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract, or more to taste

1
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2
Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust.
3
Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
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 crust.
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.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: cooking spray, Crust:, 1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend), 1 cup chopped pecans, and more.

Yes, Gluten-Free Cheesecake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Cheesecake Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions