Frozen Assets

Cheesecake Cupcakes (sugar-free/gluten-free)

This recipe wasn’t invented by Kelsey (she’s my oldest daughter), but I named it after her because I make it for her birthday. 🙂

Kelsey’s “Happy Birthday” Cheesecake Cupcakes

For cupcakes:

  • 3 – 8oz packages of cream cheese
  • 1 cup of Splenda
  • 5 eggs
  • 1 1/2 tsp vanilla


  • 8oz sour cream
  • 2 Tbsp Splenda
  • 1/4 tsp vanilla


Bring cream cheese to room temperature. Place cream cheese in a large mixing bowl and add one egg at a time beating with the low speed on an electric mixer after each addition. Slowly add Splenda and vanilla.

Pour batter (it will be thin) into paper cupcake liners about 1/8 inch from the top.

Bake in a preheated 300 degree oven for 30 to 35 minutes until large cracks appear on the top of the cupcakes.

Remove from oven and cool for 5 minutes. They will appear to grow greatly, but after they cool, they’ll have a shallow indentation in the center.

While they’re cooling, prepare the filling. For the filling, in a small bowl, stir the Splenda and vanilla into the sour cream. Drop a teaspoon of filling onto the top of each cupcake. Return to oven for 15 minutes.

Cool and keep refrigerated. These can also be frozen (wrap individually). For toppings, spoon on any fruit, berries or sugar-free/gluten-free sauce of your choice.

The last time I made this, I didn’t use the filling and substituted lemon extract for the vanilla (we were out of vanilla). Made a sauce out of frozen mixed berries (blueberries, strawberries and raspberries). It was delicious!

5 Comments so far
Leave a comment

Have you tried to make the cupcakes without the filling? I am looking for a bite size “frozen cheesecake” to use for a chocolate fondue dipper.


Comment by barbara

These cupcakes are amazing! I made them (with real sugar) for my friend’s bridal shower last Saturday and they were a big hit. The bride and several guests are Celiac, so gluten-free was a must. They turned out so pretty with just three blueberries clustered on top and were so easy to make! Thank you for sharing your wisdom!


Comment by malbattista

Oh, I’m so excited to hear that you successfully used the recipe for your friend’s bridal shower. It can be tough to find recipes that work for people with Celiac so I’m sure your friend and the other Celiac guests appreciated your efforts beyond belief! 🙂 Thanks for sharing.



Comment by dsimple

I was wondering how many of your reciepes are GF? I too need to be GF, currently 7.5 months pregnant with my 4th child. I recently discovered this allergy, so I’d like to do your month of cooking and save some meals ahead of time before the baby comes. Because not only will I have 4 children, breastfeeding, but I also run a daycare from home, which I will only be taking about a week off.

Not a lot of my recipes on this blog or in my books are gluten-free at this point … but I’m working on another collection of recipes now that my two daughters are both gluten-free. Wish I had it ready for you now!



Comment by Carlena

Have you ever made these using Egg Beaters or other egg substitute to reduce calories and cholesterol? I was wondering if the final result would be the same in taste and texture.

Hi, Kathy …
No, I’ve never tried them with an egg substitute. If you do, let us know how they turn out. 🙂


Comment by Kathy


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