Description
A creamy, delicious cheesecake cupcake with a juicy blueberry topping, perfect for a gluten-free indulgence!
Ingredients
Scale
- For the Crust:
- 1 cup gluten-free graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp sugar
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- For the Topping:
- 1 cup blueberry compote or pie filling
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Mix gluten-free graham cracker crumbs, melted butter, and sugar. Press a tablespoon into each liner. Bake for 5 minutes.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Fold in blueberries.
- Fill liners with cheesecake mixture, bake 18-20 minutes until set. Cool in the oven with the door cracked.
- Chill in the fridge for at least 2 hours. Top with blueberry compote before serving.
Notes
- Use softened cream cheese for a smooth texture.
- Substitute fresh blueberries with frozen if needed, but drain excess liquid.
- Refrigerate for 2 hours to set fully before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (including crust baking and cheesecake)