Gluten-Free Eggnog Cheesecake Muffins Recipe

Name: Gluten-Free Eggnog Cheesecake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (435 grams) white rice flour; 1 1/2 cups (187 grams) tapioca flour; 3/4 cup (123 grams) potato starch; 1 tablespoon (8 grams) xanthan gum; 1 1/2 teaspoons (5 grams) salt; 1 cup finely ground gluten-free honey graham cookie crumbs (from about 9 cookies); 1 tablespoon packed light brown sugar; 1/8 teaspoon salt; 1/8 teaspoon pumpkin pie spice; 2 1/2 tablespoons unsalted butter, melted; Two 8-ounce packages plain cream cheese, at room temperature; 1 cup granulated sugar; 3/4 cup eggnog, at room temperature; 2 large eggs, at room temperature; 1 tablespoon pure vanilla extract; 1/4 teaspoon salt; 1/4 teaspoon nutmeg; 1 cup heavy whipping cream; 1/2 cup eggnog; 2 tablespoons confectioners' sugar; 1/8 teaspoon pumpkin pie spice

Servings: persons

3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
1 cup finely ground gluten-free honey graham cookie crumbs (from about 9 cookies)
1 tablespoon packed light brown sugar
1/8 teaspoon salt
1/8 teaspoon pumpkin pie spice
2 1/2 tablespoons unsalted butter, melted
Two 8-ounce packages plain cream cheese, at room temperature
1 cup granulated sugar
3/4 cup eggnog, at room temperature
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup heavy whipping cream
1/2 cup eggnog
2 tablespoons confectioners' sugar
1/8 teaspoon pumpkin pie spice

1
For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
2
For the crust: Preheat the oven to 325 degrees F and line a 12-cup muffin tin with paper liners.
3
In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter.
4
Reserve about 1/4 cup for topping the finished cheesecakes, then press about 1 heaping tablespoon of the crumb mixture onto the bottom of each cup.
5
Bake until golden, 3 to 4 minutes; let cool completely.
6
Leave the oven on.
7
For the filling: In a medium bowl and using an electric mixer, combine the cream cheese, granulated sugar, eggnog, eggs, vanilla, salt and nutmeg with 2 tablespoons gluten-free flour blend and beat until smooth.
8
Top each crust until each cup is about 3/4 full with filling.
9
Bake until set around the edges but still jiggly in the center, 15 to 18 minutes.
10
Let cool completely on a wire rack, then remove from the tin.
11
For the whipped cream: Using an electric mixer with cleaned beaters, beat together the whipping cream and eggnog on high speed until soft peaks form.
12
Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form.
13
Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs.

1403

kcal

Calories

Fat

224

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.
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 21 ingredients. The key ingredients include: 3 cups (435 grams) white rice flour, 1 1/2 cups (187 grams) tapioca flour, 3/4 cup (123 grams) potato starch, 1 tablespoon (8 grams) xanthan gum, and more.

Yes, Gluten-Free Eggnog Cheesecake Muffins 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 Eggnog Cheesecake Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions