Gluten-Free Eggnog Cheesecake Muffins

Total Time:
1 hr 10 min
15 min
30 min
25 min

12 muffins

  • Gluten-free Flour Blend:
  • 3 cups (435 grams) white rice flour
  • 1 1/2 cups (187 grams) tapioca flour
  • 3/4 cup (123 grams) potato starch
  • 1 tablespoon (8 grams) xanthan gum
  • 1 1/2 teaspoons (5 grams) salt
  • Crust:
  • 1 cup finely ground gluten-free honey graham cookie crumbs (from about 9 cookies)
  • 1 tablespoon packed light brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pumpkin pie spice
  • 2 1/2 tablespoons unsalted butter, melted
  • Filling:
  • Two 8-ounce packages plain cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3/4 cup eggnog, at room temperature
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • Whipped Cream:
  • 1 cup heavy whipping cream
  • 1/2 cup eggnog
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon pumpkin pie spice
  • For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

  • For the crust: Preheat the oven to 325 degrees F and line a 12-cup muffin tin with paper liners. In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter. Reserve about 1/4 cup for topping the finished cheesecakes, then press about 1 heaping tablespoon of the crumb mixture onto the bottom of each cup. Bake until golden, 3 to 4 minutes; let cool completely. Leave the oven on.

  • For the filling: In a medium bowl and using an electric mixer, combine the cream cheese, granulated sugar, eggnog, eggs, vanilla, salt and nutmeg with 2 tablespoons gluten-free flour blend and beat until smooth. Top each crust until each cup is about 3/4 full with filling. Bake until set around the edges but still jiggly in the center, 15 to 18 minutes. Let cool completely on a wire rack, then remove from the tin.

  • For the whipped cream: Using an electric mixer with cleaned beaters, beat together the whipping cream and eggnog on high speed until soft peaks form. Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form. Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs.

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