GLUTEN-FREE CHEESECAKE CUPCAKES
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
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
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Henok Wolde
[email protected]These cupcakes were a disaster! The cheesecake filling was curdled and the crust was burnt. I would not recommend this recipe to anyone.
Ahmed Ossama
[email protected]I tried making these cupcakes but they did not turn out well. The cheesecake filling was too runny and the crust was too thick. I would not recommend this recipe.
Ibrahim badshah Mr mehar
[email protected]These cupcakes were okay. The cheesecake filling was a bit bland and the crust was a bit too thick. I would not make them again.
zia Iqbal
[email protected]These cupcakes were a bit too dry for my taste. The cheesecake filling was not very creamy and the crust was a bit too crumbly. I would not make them again.
shaun coggan
[email protected]These cupcakes were easy to make and they turned out great! The cheesecake filling was creamy and the crust was crispy. I would definitely make them again.
Wyatt Smith
[email protected]I made these cupcakes for my gluten-free friend and she loved them! She said they were the best gluten-free cupcakes she had ever had.
Morongoa Angie
[email protected]These cupcakes were delicious! I loved the combination of the cheesecake filling and the gluten-free crust. They were perfect for a party.
Sunday Idoko
[email protected]These cupcakes were amazing! The cheesecake filling was so creamy and the crust was perfectly golden brown. I loved the flavor of the lemon zest in the batter. I will definitely be making these again.
Shontovia Debose
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. The cheesecake filling was rich and creamy, and the crust was perfectly crispy. I would make them again, but I would use less sugar next time.
Nirshan Adai
[email protected]These cupcakes are so good! I can't believe they're gluten-free. The cheesecake filling is amazing and the crust is perfectly crispy. I will definitely be making these again.
Jessica sanders
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! All the kids loved them, even the ones who don't usually like gluten-free desserts. The cupcakes were easy to make and they turned out perfectly.
Somaria Townsel
[email protected]These cupcakes were a hit at my gluten-free party! They were light, fluffy, and had the perfect amount of sweetness. The cheesecake filling was rich and creamy, and the crust was perfectly crispy. I will definitely be making these again!