Gluten-Free Cheesecake Cups with Vegan Sea Salt Caramel
Gluten-free cheesecake cups with a homemade sea salt caramel drizzle.
Equipment
- Cupcake tin
Ingredients
Crust
- 1 1/4 cups almond meal
- 2 Tbsp firmly packed coconut sugar
- 1/2 tsp grated lemon zest
- 6 Tbsp butter melted
Filling
- 4 8-oz packages cream cheese, softened
- 1.5 cups coconut sugar
- 4 large eggs
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp grated lemon rind
- 1 Tbsp pure vanilla extract
Glaze
- 1/4 cup coconut oil
- 1/4 cup real maple syrup
- 2 Tbsp almond butter
- 2 Tbsp arrowroot starch for thickening
- 1 Tbsp vanilla
- sea salt or cinnamon to taste
Instructions
Crust
- Preheat oven to 375 F.
- Combine almond meal, coconut sugar, and zest in medium bowl.
- Stir in melted butter.
- Line cupcake tins with liners.
- Divide evenly and press crumb mixture into the bottom of liners so there is a solid bottom, about 1/4".
- Bake 10 minutes. After 10 minutes, remove from oven and set aside to cool while you make the filling.
Filling
- Reduce the oven temperature to 325°F.
- For the filling, use your stand mixer and beat the cream cheese until fluffy.
- Add the coconut sugar and beat until thoroughly combined. Add the eggs, lemon juice, and zest, and vanilla. Beat just until smooth.
- Pour filling into the prepared liners.
- Bake at 325°F. until the center is just set, about 25 minutes. Transfer to a rack to cool slightly.
Glaze
- While the cheesecake cups are baking, over medium heat in a saucepan, melt the coconut oil and maple syrup together, then stir in the almond butter, vanilla, and arrowroot starch until thoroughly combined.
- Drizzle on top of cooled cheesecake cups. Finish with a sprinkle of sea salt.
Notes
If you overbeat the filling, it will become more like a soufflé. Beat just until the ingredients are combined.