Gluten-Free Cheesecake Cupcakes

Indulge in the heavenly taste of these gluten-free cheesecake cupcakes. These small delectable treats are perfect for any occasion and are easy to make. The creamy cheesecake filling sits atop a gluten-free crust, creating a mouthwatering dessert that everyone can enjoy. With a preparing time of just 30 minutes, you can have these cupcakes ready to serve in no time. Whether you follow a gluten-free diet or not, these cheesecake cupcakes are sure to be a hit!

Ingredients

• 2 cups gluten-free graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar
• 2 packages (16 ounces) cream cheese, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons gluten-free flour
• 3 large eggs
• 1/2 cup sour cream
• Fresh strawberries or blueberries for garnish (optional)

Directions

1. Preheat the oven to 325°F (163°C). Line a cupcake tin with cupcake liners.
2. In a mixing bowl, combine gluten-free graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with butter and sugar.
3. Divide the crumb mixture evenly among the cupcake liners. Press the mixture down firmly to form the crust.
4. In a large mixing bowl, beat the cream cheese, sugar, vanilla extract, and gluten-free flour until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the sour cream until well incorporated.
7. Pour the cream cheese mixture over the crust in each cupcake liner, filling about 3/4 full.
8. Bake for 20-25 minutes, or until the cheesecake is set and slightly golden on top.
9. Remove from the oven and let the cupcakes cool completely in the tin.
10. Once cooled, transfer the cupcakes to a serving platter or individual dessert plates.
11. If desired, garnish each cupcake with fresh strawberries or blueberries.
12. Serve chilled and enjoy!

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