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Gluten-Free Cranberry Seed Cheesecake Cups
Original recipe: 8 servings · Prep: 25 min · Cook: 30 min · Total: 325 min
By Freeflourish Editorial TeamPublished Apr 17, 2026 | Updated Oct 17, 2026
American-inspired
325 mins
glutenfreebakingdessertfamilyfriendlyholidayclassicseasonalfreezableeasydairyfreeoptions
Baked cranberry cheesecake cups with an oat and seed crust and chopped pumpkin-seed and sunflower-seed topping. Chill before serving. Estimated timing (not kitchen-tested): preparation 25 minutes; cooking 30 minutes; additional elapsed time 270 minutes; total about 325 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Includes 30 minutes initial cooling and the minimum 4-hour refrigeration period, rather than the overnight option. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
25 min
Cook
30 min
Total
325 min
Servings
8
Difficulty
medium
Cuisine
American-inspired
Ingredients
Servings
8
- 1 ½ cups gluten-free rolled oats
- ½ cup raw sunflower seeds, roughly chopped
- ¼ cup shelled pumpkin seeds (pepitas), finely chopped
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil, melted
- 1 teaspoon ground cinnamon
- 1 ½ cups cream cheese (use dairy-free cream cheese for dairy-free option)
- ⅔ cup coconut sugar or organic cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup full-fat coconut cream (for dairy-free option) or sour cream
- 1 cup fresh or frozen cranberries, lightly chopped
- Zest of 1 orange
- For topping
- ¼ cup shelled pumpkin seeds, chopped
- ¼ cup sunflower seeds, chopped
- 2 tablespoons coconut sugar
- 1 tablespoon melted coconut oil
Instructions
-
Preheat oven to 350 degrees F. Line a muffin tin with 8 paper baking cups.
-
Prepare the crust: In a medium bowl, combine gluten-free rolled oats, chopped sunflower seeds, chopped pumpkin seeds, ground cinnamon, maple syrup, and melted coconut oil. Mix until evenly combined and sticky.
-
Divide the crust mixture evenly among the muffin cups. Press down firmly with the back of a spoon to form an even, compact base layer. Set aside.
-
In a large mixing bowl, beat the cream cheese and coconut sugar until smooth and creamy, about 2-3 minutes. If using dairy-free cream cheese, ensure it is softened first.
-
Add the vanilla extract, eggs and coconut cream (or sour cream) to the cream cheese mixture. Beat until well combined and creamy.
-
Gently fold in the chopped cranberries and orange zest into the cheesecake batter.
-
Spoon the cheesecake filling evenly over the crusts in the muffin cups, filling nearly to the top.
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For the topping, mix chopped pumpkin seeds, sunflower seeds, coconut sugar, and melted coconut oil in a small bowl until combined. Sprinkle evenly over each cheesecake cup.
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Bake for 28-30 minutes, or until the edges are set but centers remain slightly jiggly.
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Let the cups cool briefly in the pan, then refrigerate within 2 hours. Chill for at least 4 hours or overnight to firm up.
-
Peel away the paper cups and serve chilled. Refrigerate covered for up to 3 days, or freeze tightly wrapped for up to 2 months; thaw in the refrigerator.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces, dedicated utensils, and fresh parchment or cookware when preparing cranberry seed cheesecake cups for someone with celiac disease.
Texture Expectations
The cups should have a firm oat-seed crust and a creamy cheesecake layer that sets without cracking. Refrigerate within 2 hours so the gluten-free base stays compact and the filling slices cleanly.
Dining With Non-GF Family Note
Serve each cheesecake cup in its own liner so gluten-free portions stay self-contained. If other cookies or cakes are on the dessert table, place these cups on a separate tray with clean tongs.
Timing note
Baking takes 28-30 minutes, followed by cooling and at least 4 hours refrigeration. Allow additional time as needed; a tested total is not available.
Frequently Asked Questions
- Does this recipe contain pistachios?
- No. The crust and topping use sunflower and pumpkin seeds.
- Can I replace the eggs?
- An egg-free version has not been validated; changing the binder can affect the set.
- How do I keep it gluten-free?
- Use labeled gluten-free oats and check every packaged ingredient and preparation surface.
Storage
Peel away the paper cups and serve chilled. Refrigerate covered for up to 3 days, or freeze tightly wrapped for up to 2 months; thaw in the refrigerator.
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