Gluten-Free Blueberry Vanilla Cheesecake Cupcakes Recipe

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Imagine biting into a creamy, melt-in-your-mouth cheesecake with juicy blueberries and hints of vanilla—all in a convenient cupcake size! This gluten-free blueberry vanilla cheesecake recipe gives you that perfect indulgence, combining a crunchy crust with a smooth, rich filling topped with fresh blueberries. They’re ideal for gatherings or a treat-yourself dessert.

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Ingredients

For the Crust:

• 1 cup gluten-free graham cracker crumbs – Provides a classic cheesecake base with a crumbly, buttery texture. Ensure the crumbs are gluten-free for a celiac-safe treat.
• 3 tbsp melted butter – Helps bind the crust and gives a rich, buttery flavor.
• 1 tbsp sugar – Adds a hint of sweetness to the crust.

For the Cheesecake Filling:

• 16 oz cream cheese, softened – The creamy base for the cheesecake; softened cream cheese blends smoother.
• ½ cup sugar – Sweetens the filling without overpowering the vanilla flavor.
• 2 large eggs – Provides structure and helps the cheesecake set properly.
• 1 tsp vanilla extract – Enhances the filling with a warm, aromatic flavor.
• 1 cup fresh blueberries – Adds a juicy pop of flavor and a beautiful purple hue throughout the cheesecake.

For the Topping:

• 1 cup blueberry compote or pie filling – Provides extra blueberry flavor on top, making the cupcakes look and taste indulgent.

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How to Make Gluten-Free Blueberry Vanilla Cheesecake Cupcakes

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. In a bowl, mix the gluten-free graham cracker crumbs, melted butter, and sugar until well combined.
3. Press about a tablespoon of the crust mixture into the bottom of each cupcake liner, pressing it down firmly with the back of a spoon.
4. Bake the crusts for 5 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract until evenly distributed.
4. Gently fold in the fresh blueberries, distributing them evenly throughout the batter.

Step 3: Assemble and Bake

1. Spoon the cheesecake filling over the cooled crusts in each cupcake liner, filling them almost to the top.
2. Bake for 18-20 minutes or until the centers are just set but still have a slight jiggle.
3. Turn off the oven, crack the oven door, and let the cheesecakes cool slowly for about 10 minutes. Then transfer to a wire rack to cool completely.

Step 4: Chill and Top with Blueberry Compote

1. Refrigerate the cupcakes for at least 2 hours, or until fully chilled and set.
2. Once ready to serve, top each cheesecake with a spoonful of blueberry compote or pie filling.

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Frequently Asked Questions

Can I make these ahead of time?
Yes, these cheesecake cupcakes can be made up to 2 days in advance. Store them in an airtight container in the refrigerator, and top them with the compote just before serving.

Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used. Make sure to thaw and drain them well to prevent excess moisture in the batter.

What if I don’t have gluten-free graham crackers?
You can substitute with gluten-free digestive biscuits or crushed gluten-free cookies of your choice.

How do I know when the cheesecakes are done baking?
The centers should look set but still have a slight jiggle when you gently shake the pan. Overbaking can cause cracks.

Can I freeze these cheesecake cupcakes?
Yes, freeze the cupcakes without the compote topping for up to 2 months. Thaw overnight in the refrigerator, then top with compote before serving.

How can I make these dairy-free?
Use dairy-free cream cheese and a vegan butter substitute in the crust to make this recipe dairy-free.

What is the best way to soften cream cheese?
Leave it at room temperature for 30-45 minutes before starting. You can also microwave it for 10-15 seconds, but be careful not to overheat.

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