A couple of the counselors at my camp eat gluten free. So, when I brought in the Yogurt Coffee Cake yesterday for our director's birthday, I felt a little bad that they couldn't eat it. I felt so guilty, in fact, that I came home and made gluten free cheesecake cupcakes.
I found a recipe for cute gluten free cheesecake over at Cakes N Bakes and then I adapted it to fit what I was sort of craving. I can't wait to share these with them tomorrow! They look fantastic and hopefully, everyone will be able to eat and enjoy them!
Gluten Free Raspberry Cheesecake
1/2 cup chopped pecans
1/2 cup gluten free flour
1/8 tsp salt
2 tbsp unsalted butter, chilled
1 tbsp honey
1/2 cup raspberry jam, seedless
16 oz low-fat cream cheese
1/4 cup + 2 tbsp sugar
2 tbsp honey
1 tsp lemon zest
1/2 tsp vanilla
1. Preheat oven to 325 and line 18 cupcake wells with liners.
2. In a food processor, process flour, pecans, and salt. Pulse in the butter until combined and then the honey. Divide the crust up evenly in the 18 cupcake wells and press down. Bake for 8-10 minutes. Set aside to cool.
3. Using a mixer, beat cream cheese on high until light and fluffy. Beat in the sugar, honey, lemon zest, and vanilla until well combined. Scrape down sides as needed. Beat in the eggs one at a time until well combined. Fill cupcakes up to about 3/4 full. Heat the jam in a saucepan over low heat until liquid. Drop about a tsp of jam on each cupcake and using a toothpick, swirl it in. Bake for 20-25 minutes. Let cool for about 15 minutes before placing in fridge for at least 2 hours to cool completely.