Description
Delicious gluten-free blueberry vanilla cheesecake cupcakes with a creamy texture and fruity topping.
Ingredients
- 1 1/2 cups gluten-free flour blend
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix gluten-free flour, almond flour, butter, granulated sugar, egg, and vanilla to form the crust. Press into liners.
- Bake crust for 10 minutes. Let cool slightly.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Spoon over crust.
- Top with blueberries. Bake for 20 minutes until set.
- Chill for 2 hours before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Use room-temperature cream cheese for smoother filling.
- Substitute any gluten-free flour blend if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American