Gluten Free Cheesecake Cupcakes Recipes

GLUTEN-FREE CHEESECAKE CUPCAKES

Gluten-Free Cheesecake Cupcakes image

Coming from a family that has a lot of gluten intolerance, I decided to try and come up with a gluten-free cheesecake cupcake recipe that everyone can enjoy. I've tried many different recipes and finally came up with one that I love, and I hope you all love it, too! It tastes great plain or topped with whipped cream, chocolate ganache, fruits, and more - the options are endless. Happy baking!

Provided by Amenah

Categories Desserts Cakes Cheesecake Recipes

Time 3h7m

Yield 12

Number Of Ingredients 11

Ingredients

cooking spray
1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend)
1 cup chopped pecans
7 tablespoons butter, melted, or more as needed
¼ cup packed brown sugar
3 (8 ounce) packages cream cheese, at room temperature
⅔ cup sugar, or more to taste
⅛ teaspoon salt
3 eggs
1 ½ teaspoons vanilla extract
½ teaspoon lemon extract, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
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.
Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
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.
Pour cream cheese mixture evenly over each crust.
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.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 27 g, Cholesterol 125.9 mg, Fat 35 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 17.6 g, Sodium 256.5 mg, Sugar 16.6 g

CHEESECAKE CUPCAKES

Cheesecake Cupcakes image

Cute little cheesecakes topped with strawberry-flavored rainbow chip frosting. Oh so yummy!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Yield 18

Number Of Ingredients 10

Ingredients

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/4 cup strawberry fruit spread
1 cup Betty Crocker™ Rich & Creamy rainbow chip frosting
Small strawberries, if desired

Steps:

Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.

Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 9 g, TransFat 1 g

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