Gather Your Ingredients

Here’s what you’ll need to make the best peach ice cream (no eggs required!)

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for years and it’s still going strong. This top-rated machine takes up less space than some other models, and is large enough for most homemade ice cream recipes!

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How To Make Peach Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Chill Your Ice Cream Bowl In Advance. If your ice cream maker has a chiller bowl, make sure to freeze it at LEAST 24-48 hours in advance so it’s cold enough to churn the ice cream properly.
2. Blend The Base. Add peaches, heavy cream, whole milk, sugar, corn syrup, vanilla extract, 1/8 teaspoon almond extract, and the salt to a blender. Puree until the peach mixture is completely smooth. Taste and mix in an additional 1/8 teaspoon almond extract, if desired.
3. Chill The Ice Cream Base in the fridge at least 2-3 hours, or until it’s VERY cold. (Don’t skip this step or your ice cream will not churn properly.
4. Churn The Ice Cream. Give the chilled ice cream base a good stir to make sure everything is evenly blended. Then, churn ice cream according to your manufacturer’s instructions. (For me, this takes 20-30 minutes.) At this point the ice cream will have a soft-serve texture.
5. Freeze Ice Cream. For a firmer, scoop-able set, transfer the ice cream to a freezer-safe container and freeze at least 2-3 hours (up to 8 hours or overnight).
6. Scoop, Serve & Store. Enjoy scoops in bowls or on cones and store leftover ice cream in the freezer up to 2 weeks.

FAQ + Tricks For The Best Peach Ice Cream

Can I Add Fresh Peaches To The Ice Cream? We tested it, and even when they’re VERY finely diced, the peaches freeze very hard and can be difficult to scoop or bite through. Homemade peach freezer jam can be swirled through the ice cream, though, since sugar helps keep the peaches softer in the freezer!

Extras To Try. Chopped peaches can get VERY hard in the freezer (even if they’re diced into small pieces!), but you can serve this ice cream with fresh peach slices or chopped peaches for garnish! Or, try adding crumbled meringues, bits of graham cracker, etc. to the ice cream base before freezing

Can I Use Frozen Peaches or Canned Peaches For Peach Ice Cream? If you’re using frozen peaches, you’ll need to thaw them before making the ice cream base so they blend properly. They should work flavor-wise, so long as you use good-quality frozen peaches! I don’t love the flavor of canned peaches for this recipe and don’t recommend them here.

Can I Make This Without an Ice Cream Maker? Our recipe is specifically for use with ice cream makers. I recommend a no-churn peach ice cream recipe if you don’t have one!

More Ice Cream Treats To Try

Gluten-Free Cookies & Cream Ice Cream

Lemon Ice Cream (With Lemon Curd Swirl!)

Candy Cane Peppermint Ice Cream

Gluten-Free “Fried” Ice Cream

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Homemade Peach Ice Cream

Peaches & cream in ice cream form! This fresh peach ice cream is the PERFECT summer dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword homemade ice cream, peach

Prep Time 35 minutes minutes

Chill & Freeze Time 5 hours hours

Total Time 5 hours hours 35 minutes minutes

Servings 1.5 quarts ice cream

Author Emily Dixon, Sweets & Thank You

Equipment

• Ice Cream Maker, at least 1.5 quart capacity (Freeze the bowl at least 24-48 hours in advance, as needed!)

Ingredients

• 1 heaping cup Fresh Peaches, sliced or diced
• 1 ½ cups Heavy Whipping Cream
• 1 cup Whole Milk
• ¾ cup Granulated Sugar (150 grams)
• 2 Tablespoons Light Corn Syrup (to prevent ice crystals)
• ½ teaspoon Vanilla Extract
• 1/8-1/4 teaspoon Almond Extract
• ⅛ teaspoon Kosher Salt

Instructions

• Chill Your Ice Cream Bowl In Advance. If your ice cream maker has a chiller bowl, make sure to freeze it at LEAST 24-48 hours in advance so it's cold enough to churn the ice cream properly.
• Blend The Base. Add peaches, heavy cream, whole milk, sugar, corn syrup, vanilla extract, 1/8 teaspoon almond extract, and the salt to a blender. Puree until completely smooth. Taste and mix in an additional 1/8 teaspoon almond extract, if desired.
• Chill The Ice Cream Base in the fridge at least 2-3 hours, or until it's VERY cold. (Don't skip this step or your ice cream will not churn properly.)
• Churn The Ice Cream. Give the chilled ice cream base a good stir to make sure everything is evenly blended. Then, churn ice cream according to your manufacturer's directions. (For me, this takes 25-30 minutes.) At this point the ice cream will have a soft-serve texture.
• Freeze Ice Cream. For a firmer, scoop-able set, transfer the ice cream to a freezer-safe container and freeze at least 2-3 hours (up to 8 hours or overnight).
• Scoop, Serve & Store. Enjoy scoops in bowls or on cones and store leftover ice cream in the freezer up to 2 weeks.

Video

Notes

• Chill, Chill, Chill! To make sure the ice cream churns properly, make sure you chill the ice cream maker bowl at LEAST 24-48 hrs. in advance, and chill the ice cream base at least 2-3 hours. 
• Extras To Try. Chopped peaches can get VERY hard in the freezer (even if they’re diced into small pieces!), but you can serve this ice cream with fresh sliced or chopped peaches for garnish! Or, try adding crumbled meringues, bits of graham cracker, etc. to the ice cream base before freezing. 

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Gather Your Ingredients

If you’ve made our raspberry lemonade recipe or peach lemonade recipe, you’ll know that homemade lemonade is made from surprisingly few ingredients, and that’s true for this watermelon lemonade recipe, too! Let’s take a look:

How To Make Watermelon Lemonade, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep The Simple Syrup. In a small saucepan, heat the sugar with 1 cup of water over medium-high heat until the sugar has totally dissolved. Set the syrup aside to cool slightly while you gather your other ingredients.
2. Make The Watermelon Juice. Add watermelon cubes to a blender and puree until it’s as smooth as possible. Strain the watermelon juice through a fine mesh sieve to strain out any seeds or pulp.
3. Combine. Pour the strained watermelon juice into a large pitcher and add lemon juice, simple syrup, and 4 cups cold water. Stir to combine well. At this point, you can chill the watermelon lemonade in the fridge until you’re ready to serve it.
4. Finish. Right before serving, add 3-4 cups ice cubes to the pitcher and garnish with lemon slices, watermelon balls or watermelon slices, and fresh mint leaves, as desired. Serve with plenty of ice!
5. Store leftover lemonade in the fridge 3-4 days.

FAQ + Tricks For The Best Watermelon Lemonade

Try A Twist! Instead of regular simple syrup, use mint simple syrup to make watermelon mint lemonade! Or, add 1-2 cups of fresh berries to the blender with the watermelon for a berry watermelon twist.

Your Watermelon Makes a Difference! Remember that the sweeter and better-tasting your watermelon is, the better tasting your watermelon lemonade will be. It’s worth it to wait till you have a good watermelon.

Can I Use a Sugar Substitute? Probably, though I haven’t tested it myself. Look for a simple syrup recipe that matches the sweetener you want to use (like stevia simple syrup or monkfruit simple syrup).

More Homemade Lemonade Recipes To Try

Easy Raspberry Lemonade

Fresh Peach Lemonade

Classic Homemade Lemonade

Homemade Cherry Limeade

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Watermelon Lemonade

Made from just 4 simple ingredients, this refreshing watermelon lemonade recipe is a great way to cool off on a hot summer day! It's bright, delicious, and the perfect easy drink for a BBQ.

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Watermelon Lemonade

• 6 cups Fresh Watermelon Cubes
• 1 ½ cups Fresh Lemon Juice
• 5 cups Cold Water – Divided
• 1 cup Granulated Sugar (200 grams)
• 3-4 cups Ice Cubes

Optional Garnish:

• Watermelon Slices or Watermelon Balls
• Lemon Slices
• Fresh Mint Leaves

Instructions

• Prep The Simple Syrup. In a small saucepan, heat the sugar with 1 cup of water over medium-high heat until the sugar has totally dissolved. Set the syrup aside to cool slightly while you gather your other ingredients.
• Make The Watermelon Juice. Add watermelon cubes to a blender and puree until it's as smooth as possible. Strain the watermelon juice through a fine mesh sieve to strain out any seeds or pulp.
• Combine. Pour the strained watermelon juice into a large pitcher and add lemon juice, simple syrup, and 4 cups cold water. Stir to combine well. At this point, you can chill the watermelon lemonade in the fridge until you're ready to serve it.
• Finish. Right before serving, add 3-4 cups ice cubes to the pitcher and garnish with lemon slices, watermelon balls or watermelon slices, and fresh mint leaves, as desired. Serve with plenty of ice!
• Store leftover lemonade in the fridge 3-4 days.

Video

Notes

• Try A Twist! Instead of regular simple syrup, use mint simple syrup to make watermelon mint lemonade! Or, add 1-2 cups of fresh berries to the blender with the watermelon for a berry watermelon twist.

Gather Your Ingredients

This gluten-free s’mores cookie recipe was built off our Brown Butter Chocolate Chip Cookies recipe, so you’ll see lots of familiar ingredients! Let’s take a look:

How To Make Gluten-Free S’mores Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the printable recipe card below.

1. First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a large mixing bowl to cool to room temperature.
2. Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes with the paddle attachment (or a handheld mixer), or until well combined and the mixture looks like wet sand.
3. Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
4. Add Dry Ingredients, Then Mix-Ins. Add gluten-free flour, cornstarch, baking powder, baking soda, and salt. Mix until mostly combined, with just a few floury patches left. Add 1 1/2 cups chocolate chips and 3/4 cup graham cracker pieces and stir to combine until evenly blended.

5. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours.
6. Preheat The Oven & Prep Your Pans. When you’re ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper (so you can alternate sheets between batches.)
7. Roll & Bake The Cookies. Working with just 6 cookie dough balls per batch, flatten each dough ball out into a disc. Add a marshmallow half to the center of the disc, and fold the dough around it, leaving a small opening at the top of the cookie for the marshmallow to expand through during baking. Make sure the dough is sealed well around the sides and bottom of the cookie dough ball! Place cookie dough balls on a prepared baking sheet and bake cookies at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone.
8. Garnish & Finish Cookies. Garnish cookies right away with a few extra chocolate chips, some extra gluten-free graham cracker crumbs, and a square of Hershey’s chocolate. Let the cookies cool 1-2 minutes on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat process with remaining cookie dough until all cookies are baked and cooled.
9. Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze in a single layer in freezer bags or a freezer-safe container up to 2 months)

FAQ + Tricks For The Best S’mores Cookies

LEAVE AN OPENING! One of the most important steps for these gluten-free s’mores chocolate chip cookies is to make sure to leave a small opening at the top of each cookie dough ball for the marshmallow to expand through! Otherwise, the marshmallow will melt or go downward to the bottom of the cookie.

CAN I USE MINI MARSHMALLOWS INSTEAD? I don’t like to use them in a stuffed cookie like this, since they tend to dissolve into the cookie rather than adding a distinct gooey marshmallow center. Same goes for marshmallow fluff!

METRIC IS BEST. For best results, I highly recommend weighing the dry ingredients with a digital scale. It’s the most accurate way to measure and will give you consistent, reliable results every time.

CAN I MAKE THESE DAIRY-FREE? You won’t be able to brown the butter, so you’ll miss out on one of the key flavor notes of the recipe, but you can use melted dairy-free butter, dairy-free chocolate chips & dairy-free chocolate bars for a dairy-free option. It just won’t be a 1:1 substitute for my recipe!

Gather Your Ingredients

One thing that makes these creamy lemonade popsicles such a perfect treat is that you only need 3 ingredients to get started! Let’s take a look:

Don’t Forget A Popsicle Mold!

I’ve literally made hundreds of popsicles with this over the last 6 years and it’s still going strong! It’s easy to use, holds the sticks in place, has a lid to prevent freezer burn AND doesn’t hold onto flavors like a silicone popsicle mold does.

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How To Make Creamy Lemonade Popsicles, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Combine. Add lemon juice, sweetened condensed milk, and water to a blender.
2. Blend. Puree until smooth. Scrape down the sides of the blender as needed to incorporate all of the sweetened condensed milk into the lemon mixture!
3. Freeze. Pour the creamy lemonade mixture into your popsicle mold. Cover with a lid and insert popsicle sticks. Place on a level surface in your freezer and freeze for at least 5-6 hours, or until completely solid.
4. Serve & Store. To release from popsicle mold, run the wells of the popsicle mold under cool water (not warm water or they’ll melt!) for a few seconds and use a side-to-side motion to release popsicle from the mold. Store leftover popsicles in a single layer in an airtight freezer bag or freezer-safe container in the freezer up to 2 weeks.

FAQ + Tricks For The Best Creamy Lemonade Popsicles

Dairy-Free? Try This! Look for sweetened condensed coconut milk, like Nature’s Charm or Let’s Do Organic! It’ll work just as well here, though it will add a slight coconut flavor to these creamy lemon popsicles.

Use FRESH Lemon Juice For Best Results. I promise it makes a difference, and will give these lemonade popsicles the most lemony flavor. This lemon squeezer makes quick work of the job! 

The Best Popsicle Mold. Just in case you missed it above, this is my favorite popsicle mold. It comes with a lid to help hold the popsicle sticks in place, can balance well in the freezer, and doesn’t hold on to flavors the way a silicone mold does. I’ve quite literally made HUNDREDS of homemade popsicles over the years, and it never lets me down.

Start With Simple Ingredients

Okay, chocolate lovers! Let’s get started with a peek at our ingredients list:

• Gluten-Free Measure-For-Measure Flour. I highly recommend King Arthur Measure For Measure Gluten-Free Flour, but if you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum for best results. (Do not substitute almond flour, oat flour, or coconut flour into this recipe.)
• Sugar keeps this cake super moist & gets divided between 24-36 servings!
• Baking Soda & Salt. This helps keep the cake’s texture light & level, and helps balance the flavor.
• Sour Cream (Or Buttermilk). Most traditional texas sheet cake recipes use either buttermilk or sour cream. The acidity reacts with the baking soda to give the cake a light texture, and the tang balances the flavor. I recommend using sour cream first, buttermilk second, and only recommend a homemade buttermilk substitute (with milk + apple cider vinegar) as a last resort, since it doesn’t have the same thickness/richness.
• Eggs. Help bind the cake together. Pretty straightforward!
• Vanilla Extract enhances the deep chocolate flavor of this cake!
• Butter. This is how you get that classic flavor & fudgy texture! (I haven’t experimented with making this recipe dairy-free yet.) I use salted butter, but unsalted butter works, too!
• Cocoa Powder. I like my Texas sheet cake to taste good and chocolatey, so my secret is adding a *tiny* bit more cocoa powder than some other recipes do in both the gluten-free chocolate sheet cake & the fudgy frosting. It makes all the difference! Remember to use REGULAR unsweetened cocoa powder (like Ghiradelli or Hershey’s) here NOT Dutch-processed/dark cocoa powder (which won’t react properly with the baking soda).
• Hot Water. You’ll heat the water to almost boiling, which will dissolve the chocolate and butter, but the hot liquid will also help thin out the cake batter to a nice, pourable texture, which makes it easy to cover a whole sheet pan.
• Our Easy Fudge Frosting. Then, you’ll finish this gluten-free Texas sheet cake recipe with the classic chocolate fudge frosting made from butter, milk, cocoa powder, vanilla, and powdered sugar. Easy!

PRO TIP: If you’re going to make your gluten-free Texas sheet cake with pecans, I recommend toasting the pecans for extra flavor. It only takes a few minutes, but makes a BIG difference in taste!

How To Make Gluten-Free Chocolate Texas Sheet Cake, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Gluten-Free Texas Sheet Cake

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees and greasing a 13″ x 18″ x 1″ sheet pan with butter or spray oil (or line the pan neatly with parchment paper). 
2. Whisk Dry Ingredients. In a large mixing bowl, whisk gluten-free flour, sugar, baking soda, and salt until well combined. Set aside.
3. Mix Eggs, Sour Cream & Vanilla. In a large liquid measuring cup or small bowl, combine eggs, sour cream and vanilla. (There will be a second where this looks like a big mess–just keep whisking and it’ll come together smoothly.) 
4. Heat Butter, Cocoa Powder & Water. In a small saucepan, melt butter, cocoa powder, and water until almost simmering. You want it hot and smooth, so it can help thin out the batter. 
5. Assemble The Cake Batter. Add sour cream mixture to the flour mixture and mix to combine. (It’ll be thick almost like dough and a bit dry at this point.) Pour the cocoa mixture into the batter a bit at a time, mixing to incorporate the chocolate mixture before adding the next bit. Whisk until it’s smooth and even in texture.
6. Pour Into Prepared Pan. Pour the sheet cake batter onto your prepared baking sheet. Gently smooth out the batter into an even layer that goes all the way to the edges of the pan. (An offset spatula makes this easier)
7. Bake The Cake. Pop the cake pan into the oven and bake 18-20 minutes, or JUST until a toothpick inserted into the center of the cake comes out clean, with perhaps a few small moist crumbs. The cake is thin, so you don’t want to over-bake.)

Immediately Start The Chocolate Fudge Frosting

8. Right after you remove the cake from the oven, begin the frosting. (Unlike most cakes, you want to pour the frosting on while the cake is still warm.)
9. Melt Butter + Milk + Cocoa. In a large saucepan, melt butter, milk and cocoa powder together over medium heat, whisking regularly until it’s almost simmering/bubbling. (Don’t boil it, just heat it till it’s about to bubble.) 
10. Mix In Powdered Sugar & Vanilla. Remove the frosting from the heat and stir in powdered sugar and vanilla, whisking until there are not clumps of powdered sugar. There may be a few small air bubbles–this is totally fine, you just don’t want powdered sugar lumps. If you want to mix the pecans INTO the frosting, do that now. 
11. Pour Warm Frosting Over Warm Cake. Pour the fudge frosting over the still-warm sheet cake and quickly use an offset spatula to gently spread the frosting evenly over the surface. Be gentle, since the cake is pretty moist! If you want to sprinkle the cake with pecans, do that now. 
12. Cool At Least 20 Minutes. Let the sheet cake cool at least 20 minutes before slicing. I prefer to cool it about an hour to let the frosting set up, but some folks love when the frosting is still a bit soft and gooey.
13. Slice & Serve! When you’re ready, slice the cake into 24-36 slices. (For 24 slices, cut the whole cake into quarters, then cut each quarter into 6 slices. For 36 slices, cut the whole cake into quarters, then cut each quarter into 9 slices.)
14. Store Leftovers. If you have leftovers, cover the sheet pan with a lid or foil, and store at room temperature for 1-2 days, or the refrigerator for 2-3 days (my preference). 

How To Make Key Lime Pie Bars, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions & tips in the recipe card below!

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
2. Start With The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or mix until everything is well combined and the mixture resembles wet sand. Pat the crust mixture into your prepared baking pan in an even layer, making sure you pat the crust all the way to the edges. Bake crust in the preheated oven 8-10 minutes, or until just golden.
3. Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture. Pour the key lime filling over the crust.
4. Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
5. Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
6. Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares with a sharp knife and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)

Gather Your Ingredients

So what do we need to make gluten-free mini cheesecakes? Let’s take a look at our simple ingredients list:

How To Make Gluten-Free Mini Cheesecakes, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

BEFORE YOU START: Make sure you’re using ROOM TEMPERATURE ingredients (cream cheese, sour cream, and eggs). It makes a significant difference in how smooth your filling will get and how easily it will blend. Cold cream cheese will clump & be hard to blend. 

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper muffin liners.
2. Mix Up Graham Cracker Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
3. Divide & Pat Out Crust. Add a heaping tablespoon of the crumb mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust into an even layer. It doesn’t need to be super compacted, but should look even and sealed around the edges.
4. Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside on a cooling rack to cool slightly while you mix up the filling.

5. Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large bowl), beat softened cream cheese and 1/2 cup sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
6. Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
7. Add Filling To Crust. Spoon cheesecake batter over the graham cracker crusts (I like using a large cookie scoop for this!). Gently shake the pan or gently tap on the counter to remove any air bubbles. 

8. Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
9. Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn’t look sunken!
10. Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze in a single layer up to 2 months.

FAQ + Tricks For The Best Mini Cheesecakes

Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)

Use The Water Bath. If possible, I highly recommend the modified hot water bath here, since it creates steam that cooks them gently and gives the cheesecakes a uniform look. If you skip it, your cheesecakes may crack, sink, or brown around the edges.

Cool Then Chill. Another trick for preventing cracks or sinking is to cool the cheesecakes at room temperature about 45 min before transferring to the fridge to cool completely. This gentle transition of temperature helps protect the structure of the cheesecake. (We use this same trick for traditional cheesecake!)

More Gluten-Free Cheesecake Recipes To Try

Gluten-Free Pumpkin Cheesecake

Gluten-Free Lemon Cheesecake

Gluten-Free Strawberry Cheesecake

Gluten-Free Caramel Apple Cheesecake

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Gluten-Free Mini Cheesecakes

Your favorite dessert, made mini! Our individual gluten-free cheesecakes have all the classic flavor you love, just made in a muffin pan! They're easy, delicious & SO fun to decorate! (Don't miss some of our favorite toppings, below!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword cheesecake

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Chill Time 4 hours hours 45 minutes minutes

Total Time 5 hours hours 50 minutes minutes

Servings 12 Servings

Calories 268kcal

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Light-Colored Metal Muffin Pan
• 12 Parchment Paper Muffin Liners

Ingredients

For The Gluten-Free Graham Cracker Crust

• 1 cup Gluten-Free Graham Cracker Crumbs,* like Pamela's or Schar (120 grams)
• 2 Tablespoons Melted Butter (28 grams)
• 2 Tablespoons Granulated Sugar (25 grams)

For The Cheesecake Filling

• 16 ounces Full-Fat Cream Cheese, like Philadelphia – ROOM TEMPERATURE!
• ½ cup Granulated Sugar (100 grams)
• ⅓ cup Sour Cream – ROOM TEMPERATURE
• 1 ½ teaspoons Vanilla Extract
• 1 teaspoon Fresh Lemon Zest
• 1 teaspoon Cornstarch
• 2 Large Eggs – ROOM TEMPERATURE

Optional Toppings

• Strawberries or Strawberry Topping
• Fresh Raspberries + Raspberry Sauce
• Cherry Pie Filling
• Chocolate Syrup + Crushed Gluten-Free Oreos
• Lemon Curd + Lemon Slices or Whipped Cream
• Blueberry Topping + Fresh Blueberries + Gluten-Free Graham Cracker Crumbs
• Caramel Sauce + Flaky Sea Salt
• Cinnamon Apples
• Toasted Pecans + Caramel Sauce
• Mixed Berries + Whipped Cream

Instructions

• Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper liners. Start boiling a pan of water to use for the modified hot water bath later.
• Mix Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
• Divide & Pat Out Crust. Add a heaping tablespoon of the crust mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust. It doesn't need to be super compacted, but should look even and sealed around the edges.
• Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside to cool slightly while you mix up the filling.
• Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large mixing bowl), beat softened cream cheese and granulated sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
• Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
• Add Filling To Crust. Spoon or pour cheesecake batter over the graham cracker crusts (it's ok if the crust is still slightly warm!). Gently shake the pan or gently tap on the counter to remove any air bubbles.
• Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
• Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn't look sunken!
• Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze without toppings in a single layer up to 2 months. For best results, store the cheesecakes without toppings.

Video

Notes

• Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so make sure to only use certified gluten-free graham crackers for this recipe. I like Pamela’s and Schar brands best! 
• Room Temperature Ingredients. Make sure you’re using ROOM TEMPERATURE cream cheese, sour cream, and eggs! It makes a significant difference in how smooth your filling will get and how easily it will blend.
• Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)
• Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Nutrition

Serving: 1Mini Cheesecake (Toppings Not Included) | Calories: 268kcal | Carbohydrates: 19.8g | Protein: 4.1g | Fat: 19.4g | Saturated Fat: 10.9g | Cholesterol: 78mg | Sodium: 168.1mg | Potassium: 71.2mg | Fiber: 0.8g | Sugar: 14.2g | Vitamin C: 0.3mg | Calcium: 58.4mg

Gather Your Ingredients

These carrot cake muffins are a healthier take on the same flavors as our classic gluten-free carrot cake recipe, so you’ll see lots of familiar ingredients, just in different amounts. Let’s take a look:

How To Make Gluten-Free Carrot Cake Muffins, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep The Mix-Ins. If you haven’t already, toast and cool the pecans before chopping. Grate carrots and set aside.
2. Combine Dry Ingredients. In a medium mixing bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk until evenly blended. Add the chopped pecans and stir to coat well. (This will help prevent them from sinking to the bottom!)
3. Combine Wet Ingredients. In a large mixing bowl, combine brown sugar, oil, sour cream, eggs, and vanilla. Whisk until smooth. Add carrots and stir to combine. (I find it’s easier to blend them in at this point than at the end.)
4. Add Dry Ingredients To Wet Ingredients and stir to combine.

5. Let Batter Rest 1 Hour. Then let the batter rest at room temperature 1 hour. This will give the flour time to hydrate and makes a HUGE difference in the rise of the muffins. (They’ll rise 1/2-3/4 of an inch taller if you let the batter rest!)
6. Preheat & Prep. While the batter rests, preheat the oven temperature to 425 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
7. Bake & Cool. Scoop batter into muffin cups, filling about 90% of the way full (keep in mind you’ll have better left for about 4 more muffins!) Sprinkle with coarse sugar and bake 5 minutes at 425 degrees. Leave the muffins in the oven and lower temperature to 350 degrees F and continue baking 12-15 minutes or until muffins are cooked through. Let muffins cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling completely. Repeat with remaining muffin batter.
8. Serve & Store. Enjoy muffins when cooled. Store leftover muffins in an airtight container 2-3 days at room temperature, 3-4 days in the refrigerator, or up to 2 months in a freezer-safe bag in the freezer.

FAQ + Tricks For The Best Carrot Cake Muffins

Measure Carefully! Weigh ingredients with a digital kitchen scale when possible and use the scoop and level method where you can’t weigh. Especially with those dry ingredients, you don’t want to add any extra flour to the muffin batter! 

Let the Batter Rest! I know it’s annoying to wait, but it makes a HUGE difference in the rise of these delicious muffins. We’re talking 1/2-3/4 of an inch! It also creates more tender muffins, since the flour is better hydrated.

Use Fresh Carrots & Toasted Pecans. For best results, do NOT use store-bought grated carrots here. They’ll be too thick and tend to run dry. Grate fresh carrots on a box grater (or in a food processor), and you’ll get much better muffins! I also recommend toasting the pecans before adding them here, since toasting adds significant depth of flavor that raw pecans just won’t. 

The BEST Muffin Pan & Muffin Liners. For a gentle, even bake, I highly recommend a light-colored metal 12-cup muffin tin and these parchment paper muffin liners. They’re the ONLY muffin liners I use since they’re SUPER non-stick and easily peel away without ripping your muffins.

More Gluten-Free Muffin Recipes To Try

Gluten-Free Brown Butter Banana Chocolate Chip Muffins

Gluten-Free Blueberry Muffins

Gluten-Free Pumpkin Cream Cheese Muffins

Gluten-Free Almond Poppy Seed Muffins

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Gluten-Free Carrot Cake Muffins

Our easy gluten-free carrot cake muffins have the classic carrot cake flavor you love, in breakfast form! They're tender, moist, and full of delicious spices, perfect for breakfast or brunch!

Course Breakfast

Cuisine American

Diet Gluten Free

Keyword carrot cake

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 16 Muffins

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Light-Colored Metal Muffin Pan
• Parchment Paper Muffin Liners (We recommend Paper Chef Brand!)

Ingredients

Dry Ingredients:

• 2 ¼ cup Gluten-Free Measure-For-Measure Flour (270 grams)
• 1 Tablespoon Baking Powder
• ¼ teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• 1 ¼ teaspoons Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• ¼ teaspoon Ground Cloves

Wet Ingredients & Mix-Ins

• 1 ¼ cups Light Brown Sugar
• 3 Large Eggs (Room Temperature)
• 1 cup Sour Cream (or Plain Greek Yogurt*)
• ½ cup Neutral-Tasting Oil (like vegetable oil, canola oil, avocado oil, etc.)
• 1 Tablespoon Vanilla Extract
• 1 ½ cups Freshly Peeled, Grated Carrots (150 grams)
• ½ cup Toasted Pecans, Chopped (toast first, then chop!)
• 2 Tablespoons Coarse Sugar or Sparkling Sugar (for garnish)

Instructions

• Combine Dry Ingredients. In a medium mixing bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk until evenly blended. Add the chopped pecans and stir to coat well. (This will help prevent them from sinking to the bottom!)
• Combine Wet Ingredients. In a large mixing bowl, combine brown sugar, oil, sour cream, eggs, and vanilla. Whisk until smooth. Add carrots and stir to combine. (I find it's easier to blend them in at this point than at the end.)
• Add Dry Ingredients To Wet Ingredients and stir to combine.
• Let Batter Rest 1 Hour. Then let the batter rest at room temperature 1 hour. This will give the flour time to hydrate and makes a HUGE difference in the rise of the muffins. (They'll rise 1/2-3/4 of an inch taller if you let the batter rest!)
• Preheat & Prep. While the batter rests, preheat the oven temperature to 425 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
• Bake & Cool. Scoop batter into muffin cups, filling about 90% of the way full (keep in mind you'll have better left for about 4 more muffins!) Sprinkle with coarse sugar and bake 5 minutes at 425 degrees. Leave the muffins in the oven and lower temperature to 350 degrees F and continue baking 12-15 minutes or until muffins are cooked through. Let muffins cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling completely. Repeat with remaining muffin batter.
• Serve & Store. Enjoy muffins when cooled. Store leftover muffins in an airtight container 2-3 days at room temperature, 3-4 days in the refrigerator, or up to 2 months in a freezer-safe bag in the freezer.

Video

Notes

• Gluten-Free Flour. I love King Arthur Measure-For-Measure gluten-free flour for these muffins. If you use a different brand of 1:1 gluten-free flour blend, be sure it contains xanthan gum! I do not recommend oat flour, almond flour, or coconut flour for this recipe. Weigh the flour when possible, for best results, or use the scoop and level method to spoon flour into your measuring cup to avoid packing extra flour into the recipe. 
• LET THE BATTER REST! I know it’s annoying to wait, but it makes a HUGE difference in the rise of these muffins. They’ll rise 1/2-3/4 of an inch taller after resting! It also creates more tender muffins, since the flour is better hydrated.
• Sour Cream & Yogurt. Plain Greek yogurt can be used in place of the sour cream here, but keep in mind it will have a slightly less moist and tender result, since it’s lower in fat. The higher fat percentage of yogurt you use, the better the result. (Full-fat or 2% yogurt works better than fat-free!) 

Start With Simple Ingredients

So what do you need for this easy recipe? Let’s take a look at our ingredients list:

• Fresh Lemon Zest. Fresh lemons only! You’ll need TWO lemons’ worth of lemon zest for lemon brownies. The most concentrated lemon flavor is in the natural oils in the zest, so it packs a sunny punch into every bite.
• Sugar. Next up is granulated sugar (cane sugar). We love rubbing the lemon zest into the sugar to infuse it with the lemon flavor. Such a great trick for lemon recipes!
• Softened Butter. Then, you’ll need some butter to cream with the sugar. I love the texture it adds to these fudgy lemon brownies! (You can use salted butter or unsalted butter.)
• Eggs. Simple! They bind and add fudginess to the texture. So good!
• Lemon Juice. For another splash of bright lemon flavor. Be sure to use FRESH lemon juice here (rather than bottled, which can taste bitter and overly acidic). I love the tang of fresh lemon juice.
• Vanilla & Almond Extract. Just like in our Lemon Poppy Seed Muffins, we’re adding a mix of vanilla extract and a little bit of almond extract. It might sound strange, but it really amplifies the lemon flavor! If you prefer, you can add 1-2 drops of lemon oil or lemon extract instead of the almond extract, but I really love it here. 
• Gluten-Free Flour. To keep things simple, I like using a gluten-free measure for measure flour. This one from King Arthur is our go-to. If you use a different 1:1 blend, be sure that it contains xanthan gum and know that your results may vary slightly.
• Cornstarch. Adding a little cornstarch to the mix keeps your lemon brownies from tasting floury or getting too dense. (You can use arrowroot if you prefer to avoid corn!)
• Salt. To balance the flavor. Simple, but essential!
• Our Easy Lemon Glaze. This simple sweet glaze is a mixture of powdered sugar, lemon juice, and a little butter. It’s the final flourish on our easy lemon brownie recipe. Such a lovely touch! 

How To Make Gluten-Free Lemon Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Pan & Preheat The Oven. Preheat the oven to 350 degrees F. Line a square 8×8″ baking pan with parchment paper (I like to have the parchment hanging over two of the sides so I can use them as handles to lift the brownies out of the pan later).
2. Combine Lemon Zest & Sugar. In a large bowl or a stand mixer, combine lemon zest & sugar. Use clean fingertips to rub the lemon zest into the sugar until it’s fragrant and yellow. You’re distributing the lemon oils to all those sugar grains which means more powerful lemon flavor in every bite!
3. Cream Sugar & Butter. Add softened butter to your lemon zest infused sugar and cream 2-3 minutes, until light, fluffy, and a bit lighter in color.
4. Add Eggs One At A Time, beating to incorporate after each addition. Scrape down the sides, then…
5. Add Lemon Juice, Vanilla & Almond Extract. Whisk or mix these in until smooth. The mixture may look a bit grainy or curdled at this point. Don’t stress!
6. Mix In Gluten-Free Flour Blend, Cornstarch & Salt. Now, you’re ready to add the dry ingredients! In a separate bowl, combine the flour, cornstarch, and salt. Add dry ingredients to your wet ingredients and fold them in with a flexible spatula or mix until JUST combined (try not to over-mix).

7. Pour Into Your Prepared Pan. Transfer the lemon brownie batter to your prepared pan and smooth it out into an even layer. (An offset spatula makes this easy!)
8. Bake & Cool. Pop your lemon brownies in the oven and bake at 350 degrees F. for 22-26 minutes, or until the venter is just set. Remember, that like brownies, you don’t want to over-bake them or they’ll lose their fudgy texture! Cool the brownies 20-30 minutes, then make your glaze.
9. Glaze The Brownies. In a small bowl or a liquid measuring cup, combine powdered sugar, lemon juice, and melted butter. Whisk until completely smooth, adding more powdered sugar if the glaze looks too thin, or more lemon juice if it looks too thick. Pour glaze over the cooled brownies and smooth it out with an offset spatula. Garnish with additional lemon zest & enjoy!
10. Store leftovers in an airtight container 1-2 days at room temperature 2-3 days in the refrigerator, or freeze up to 2 months. 

FAQ + Tips For The Best Lemon Brownies

How To Cut Lemon Brownies Neatly. No one wants to mess up a delicious dessert with messy cuts! I find brownies cut with clean, crisp lines after they’ve been chilled. Chill the brownies, then use a sharp knife to make clean cuts. (You can even run the knife under hot water, wipe it dry, and then cut the brownies for an even smoother cut!)

How To Store Lemon Brownies. Gluten-free lemon brownies keep best in the refrigerator. I store leftovers covered in the fridge for up to 3-4 days, or you can freeze them about 1 month.

Can I Make These Dairy-Free? I haven’t tested these dairy-free yet, but in my experience, most brownie recipes work well using dairy-free butter as a substitute.

Can I Use Meyer Lemons Instead? Absolutely! We made one of our test batches with Meyer lemons (a sort of hybrid of oranges & lemons) and they were scrumptious. So good!

Could I Make These With Orange or Lime? That sounds delicious! I haven’t tried it myself, but I think both versions would work, since we’re not worrying about leavening (and have fewer chemical reactions to worry about). If you give it a try with orange or lime, I’d LOVE to know how it goes!

Start With Simple Ingredients

One thing you’ll love about this gluten-free fruit pizza cookies recipe is how straightforward the ingredients are. Let’s take a look:

• Butter. You’ll need butter for the gluten-free lemon sugar cookies and the easy cream cheese frosting.
• Sugar. Next up is some granulated sugar. A must for making sugar cookies!
• Lemon Zest. I find that fresh lemon zest adds BRIGHT lemon flavor to the cookies. It’s kind of the secret ingredient here that takes the cookies to the next level.
• Eggs. Some room temperature eggs blend in beautifully.
• Vanilla & Lemon Extract. I love a mix of vanilla extract AND lemon extract in the cookies, but you can skip the lemon extract if you don’t have it.
• Baking Powder & Salt. For the perfect puff and a delicious balance of flavors.
• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour blend, but if you use another brand, be sure it contains xanthan gum. Make sure to measure the flour carefully to avoid packing extra flour into the measuring cup!
• Cream Cheese Frosting. We’re making a quick cream cheese frosting with butter, softened cream cheese, powdered sugar, vanilla, and a pinch of salt. It’s easy and works like a charm every time.
• Fresh Berries or Fruit. My favorite combination of fruit for these fruit pizza cookies is fresh strawberries, blueberries, blackberries, and raspberries, but you can also add kiwi, pineapple, mandarin oranges or halved grapes, if you like!
• Fresh Mint. For an extra pretty touch, I love to tuck a mint leaf into each mini fruit pizza. The pop of green is a gorgeous look for this beautiful dessert!

FAQ + Tips & Tricks For The Best Gluten-Free Fruit Pizza Cookies

CAN FRUIT PIZZA COOKIES BE MADE IN ADVANCE? Yes! The cookies can be made up to 2 days in advance and stored in the refrigerator. Or, you can freeze the cookies (without frosting + berries) up to 1 month before decorating them. Let them thaw a touch before frosting and decorating for best results. Once decorated, the cookies will look their best when eaten within a few hours.

HOW TO STORE FRUIT PIZZA COOKIES. Before frosting, you can store the gluten-free lemon sugar cookies on a covered sheet pan or in an airtight container or bag with parchment paper between layers of cookies. Once frosted, store the cookies in a single layer in the refrigerator. (Covered, for best results!)

A TRICK FOR PERFECTLY ROUND COOKIES. If you’re making these fruit pizza cookies for an event or get-together or simply love the look of perfectly round cookies, you can make your cookies perfectly round by coaxing them into circles with a large circular cookie cutter. When the cookies are hot out of the oven, gently move the cookie cutter around the cookie in a circular motion to coax it into a circle.

More Fruity Dessert Recipes To Try

Gluten-Free Lemon Curd Thumbprint Cookies

Gluten-Free Strawberry Cheesecake

Gluten-Free Lemon Tart

Knickerbocker Glory

Recipe Card

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Gluten-Free Fruit Pizza Cookies

These mini gluten-free fruit pizzas are made from gluten-Free lemon sugar cookies, a light cream cheese frosting, and fresh berries. They're beautiful and easy!

Course Cookies

Cuisine American

Diet Gluten Free

Keyword fruit pizza cookies, gluten free fruit pizza cookies, gluten free mini fruit pizzas, gluten free sugar cookie pizzas

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 28 -30 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Lemon Sugar Cookies:

• ¾ cup butter, softened to room temperature (1 1/2 sticks, 170 grams)
• 1 ½ cups granulated sugar (300 grams)
• 1 Tablespoon lemon zest (about 1 lemon)
• 2 eggs (ideally room temperature)
• 1 teaspoon vanilla extract
• ¼ teaspoon lemon extract optional
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 ½ cups gluten-free measure-for-measure flour* (300 grams)

For The Cream Cheese Frosting:

• 12 oz. cream cheese, softened slightly (340 grams)
• ½ cup butter, softened slightly (113 grams/1 stick)
• 1 ¼ cups powdered sugar (150 grams)
• 1 teaspoon vanilla extract
• pinch salt (about 1/8 tsp.)

To Decorate: 

• Fresh strawberries blueberries, blackberries, and raspberries (OR kiwi, pineapple, mandarin oranges, halved grapes, etc.)
• Fresh mint leaves
• Powdered sugar 1/2 Tbsp. or so will do!

Instructions

Start With The Gluten-Free Lemon Sugar Cookies:

• Combine Sugar, Lemon Zest, and Butter. In a stand mixer (or large mixing bowl), combine sugar and lemon zest. Rub the lemon zest into the sugar until it’s well combined and fragrant. Add the softened butter and cream on medium speed 2-3 minutes, or until light and fluffy. 
• Add Eggs & Vanilla. Scrape down the sides of the bowl and add eggs, one at a time, beating to incorporate each egg before adding the next. Then, add the vanilla (and lemon extract, if using!), and mix to combine. 
• Add Dry Ingredients. Scrape down the edges of the mixing bowl and add baking powder, salt, and half of the flour. Stir until the flour is partially incorporated (this prevents the flour from POOFING out at you!). Pause and add the remaining flour and mix until just combined.
• Chill 20-30 Minutes. Cover the cookie dough and chill 20-30 minutes, while you preheat your oven.
• Preheat & Prep. Preheat the oven temperature to 350 degrees F. Line a baking sheet with parchment paper and use a medium cookie scoop (about 1 1/2 Tbsp.) to scoop 6 cookies onto the prepared baking sheet.
• Bake cookies at 350 degrees for 9-11 minutes, or until the tops are just set and the bottoms are golden. Note: the tops and edges of these cookies will NOT brown. If they have browned, your cookie will be crisp rather than soft. Let the cookies sit on the baking sheet 2-3 minutes, then transfer to a cooling rack. Repeat with remaining cookies. (Note: the longer the cookies chill, the less they spread, so remove the dough from the fridge a minute or two before you plan to scoop to keep all the cookies the same size.)
• Cool completely before frosting. Cookies can be made 2 days in advance and stored in the refrigerator or frozen for up to 1 month. Thaw before decorating. 

Next, Make The Cream Cheese Frosting:

• Cream Butter & Cream Cheese. When the cookies are cool, make your frosting. In a stand mixer or mixing bowl, beat the cream cheese and butter together 2-3 minutes, or until light and fluffy. 
• Add powdered sugar, vanilla, and salt and beat to combine. If the frosting seems too loose, add more powdered sugar 1 Tbsp. at a time. If it seems too thick, you can thin it out with 1-2 tsp. milk at a time. 
• Spread or Pipe The Frosting. Spread the frosting onto the cooled cookies (a small offset spatula makes this easier!) or transfer the frosting to a piping bag** and pipe the frosting onto the cookies, leaving a small border around the edge where the cookie is still visible (like the crust of a pizza). 
• Decorate the frosted cookies with fresh fruit and mint leaves as desired. Finish with a light dusting of powdered sugar for a pretty look. (use a sieve or sifter to dust the powdered sugar over the cookies). 
• Store decorated cookies covered in the refrigerator up to 3 days. 

Video

Notes

• *GLUTEN-FREE FLOUR. I highly recommend King Arthur Baking Measure-For-Measure Gluten-Free Flour for this recipe. My second favorite is Bob’s Red Mill 1:1 Gluten-Free Flour. 
• **PIPING TIP. I used a Wilton 1M open star piping tip for the cookies in the photos. 

Gather Your Ingredients

Our lemon tart is a slightly easier take on a classic tarte au citron. We just simplified it so it’s more accessible! So, what do you need to get started? Let’s take a look at our ingredients list:

You’ll Also Need a Tart Pan!

Lastly, you’ll need a 9-inch tart pan with a removable bottom. We love this one. It’s easy to clean, easy to work with, and bakes evenly!

SHOP OUR PAN

How To Make a Gluten-Free Lemon Tart, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan with butter and set aside.
2. Make The Tart Crust. In a large mixing bowl, cream softened butter with brown sugar and granulated sugar for 2-3 minutes or until smooth and fluffy. Scrape down the sides of the bowl and add gluten-free flour and salt. Mix until the flour mixture is evenly coated in the butter mixture. The mixture may look a bit dry and shaggy, but if it holds together when pinched, you’re good to go!
3. Bake The Crust. Use the bottom of a measuring cup or drinking glass to pat the crust mixture out into the prepared pan and up the sides. (Make sure to also go around the border of the crust with a finger to pack it down into an even layer.) Gently prick the crust 4-5 times with a fork and bake in preheated oven15-18 minutes, or until just golden brown. Set aside to cool slightly.

4. Mix Up The Lemon Filling. In a medium bowl, combine sweetened condensed milk, fresh lemon juice, egg yolks, vanilla extract, and lemon zest. Whisk until the lemon mixture is as smooth as possible. (There will still be flecks of zest, but you don’t want any unmixed egg!)
5. Bake. Pour the tart filling into the baked tart shell and gently smooth into an even layer. Bake 12-14 minutes, or until the filling looks just set, with a subtle wiggle in the center.
6. Cool, Then Chill. Let the tart chill at room temperature 45-60 minutes, then transfer to the refrigerator and chill at least 3-4 hours, or until completely cold.
7. Decorate. Just before serving, decorate the tart with powdered sugar, fresh berries, whipped cream, lemon slices, edible flowers, or mint leaves, as desired.
8. Serve & Store. Cut into slices and enjoy! Store leftovers in an airtight container in the fridge 2-3 days or freeze up to 2 months.

FAQ + Tricks For The Best Lemon Tart

Make-Ahead Tips. If you’re making this lemon tart ahead of time, it will keep well in the fridge overnight. You can also freeze the tart up to 2 months, though it will be slightly softer after thawing.

How To Get A Tart Out Of The Pan. Since we’re working with a tart tin that has a removable bottom, you can literally set it the chilled tart on top of a sturdy overturned glass or small bowl, then just gently wiggle the sides of the pan to loosen them from the tart. The exterior ring should slide right off!

Can I Use Lemon Curd Instead? My recipe is specifically scaled to work with this crust, so I recommend making it as written.

Can I Use Meyer Lemons? I’ve only used regular lemons in my test bakes, but meyer lemons *should* work here. Just keep in mind the tart will takes like meyer lemons! (The flavor is more like a cross between oranges and lemons than a true lemon flavor.)

More Gluten-Free Lemon Desserts To Try

Gluten-Free Lemon Bundt Cake

Gluten-Free Fruit Pizza Cookies

Gluten-Free Lemon Cheesecake

Lemon Ice Cream

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Gluten-Free Lemon Tart

Bright, beautiful & packed with fresh lemon flavor, this gluten-free lemon tart is the perfect elegant dessert for a special occasion. (Make sure to plan ahead as this tart needs to chill!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten free tart

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Chill Time 5 hours hours

Total Time 5 hours hours 55 minutes minutes

Servings 12 Servings

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 (9-inch) Tart Pan (with a removable bottom)

Ingredients

For The Shortbread Crust (See Notes For Alternatives!):

• ½ cup butter, softened (113 grams/1 stick)
• ¼ cup brown sugar (50 grams)
• 2 Tablespoons granulated sugar (25 grams)
• 1 ⅓ cups gluten-free measure-for-measure flour (160 grams)
• ½ teaspoon kosher salt

For The Lemon Tart Filling:

• 1 (14 ounce) can sweetened condensed milk (NOT regular condensed milk!)
• ½ cup fresh lemon juice
• 3 large egg yolks (save egg whites for another recipe)
• 1 Tablespoon fresh lemon zest (packed!)
• ¼ teaspoon vanilla extract

To Decorate The Tart (Choose just 1-2)

• Fresh Berries (raspberries, strawberries, blueberries)
• Whipped Cream
• Powdered Sugar
• Fresh Mint Leaves
• Edible Flowers
• Fresh or Candied Lemon Slices

Instructions

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan with butter and set aside.
• Make The Tart Crust. In a large mixing bowl, cream softened butter with brown sugar and granulated sugar for 2-3 minutes or until smooth and fluffy. Scrape down the sides of the bowl and add gluten-free flour and salt. Mix until the flour mixture is evenly coated in the butter mixture. The mixture may look a bit dry and shaggy, but if it holds together when pinched, you're good to go!
• Bake The Crust. Use the bottom of a measuring cup or drinking glass to pat the crust mixture out into the prepared pan and up the sides. (Make sure to also go around the border of the crust with a finger to pack it down into an even layer.) Gently prick the crust 4-5 times with a fork and bake in preheated oven15-18 minutes, or until just golden brown. Set aside to cool slightly.
• Mix Up The Lemon Filling. In a medium bowl, combine sweetened condensed milk, fresh lemon juice, egg yolks, vanilla extract, and lemon zest. Whisk until the lemon mixture is as smooth as possible. (There will still be flecks of zest, but you don't want any unmixed egg!)
• Bake. Pour the tart filling into the baked tart shell and gently smooth into an even layer. Bake 12-14 minutes, or until the filling looks just set, with a subtle wiggle in the center.
• Cool, Then Chill. Let the tart chill at room temperature 45-60 minutes, then transfer to the refrigerator and chill at least 3-4 hours, or until completely cold.
• Decorate. Just before serving, decorate the tart with powdered sugar, fresh berries, whipped cream, lemon slices, edible flowers, or mint leaves, as desired.
• Serve & Store. Cut into slices and enjoy! Store leftovers in an airtight container in the fridge 2-3 days or freeze up to 2 months.

Video

Notes

• Other Crust Options. If you prefer, you can make our gluten-free graham cracker crust or our gluten-free Oreo crust, made with gluten-free GOLDEN Oreos. (Do not use chocolate oreos!) 
• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another brand, make sure it contains xanthan gum! Weigh the flour for best results, or use the scoop and level method to spoon flour into the measuring cup to avoid packing extra flour into the crust.