Chocolate Chip Cheesecake-Filled Chocolate Vegan Cupcakes (gluten, egg, & sugar-free w/ dairy-free option)

The information provided in this post is for information purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

Chocolate Chip Cheesecake Vegan Cupcakes - Gluten Free, Sugar Free & Vegan Cupcakes that taste amazing! Delicious chocolate cupcakes filled with a dairy free cheesecake filling that's sure to please.

Though I don't do as much gluten free baking as I used to, I still love making healthier special treats for my family on occasion. These Pumpkin Snickerdoodles, Grain-Free Chocolate Chip Cookies, and Macaroons are some of our favorites, but this vegan cupcake recipe, well–it really takes the cake :).

I used to make homemade low fat cheesecakes as a special treat for holidays. They were amazing.  But our diets have changed.

Now we eat a sugar free diet, plus we're dairy free (due to my son's life threatening food allergies), and whole grain only.  Could I make something fabulous with those restrictions?

I typically love a culinary challenge, but this one seemed a little steep.

I saw these fabulous cupcakes by Ricki Heller (one of my favorite bloggers) and knew I had to have them.

The  vegan cheesecake inner reminded me of the lovely cheesecakes I used to make and I just knew my family would love them.

So I went in the kitchen and got to work. Ricki's recipe is already great, of course, but I wanted to get a way around the fruit juices in the cake part to make them less of a glycemic issue for us.

And I ended up tweaking her cheesecake filler a bit.

gluten free cupcakes

Well, we have a real winner here, folks.

This Vegan Cupcake Recipe is amazing.  The 24 cupcakes I made were gone in a flash and I have 3 men (2 of them are pretty young) begging for more.

(By the way–not a follower of Ricki's?  Hop on over there and check out her wonderful blog now :-).)

Anyway, I paired the tweaked “cheesecake” filler with my Homemade Chocolate Chips and this recipe from Copycat Cook with a few minor alterations.

The result?


vegan cupcakes


 1.  Please use Soaked and Dehydrated Nuts or Seeds.

2.  If you use a stronger-tasting nut like pumpkin seeds, you will need more sweetener.  (Pumpkin seeds are a great zinc source, by the way.)  Macadamias and cashews are a good mild choice for this filling.

3.  I used a minimal amount of starch because I try to bake with whole grain flours only.  The cupcakes sink “a tad” using this recipe.  If you want a completely “non sinking” cupcake, trade a little of the whole grain flour for some starch.

4.  My basic “go to” gluten-free flour blend is typically 4 parts sweet brown rice, 4 parts mixed whole grain gluten-free flours, consisting of millet, buckwheat, amaranth, and long grain brown rice.  I pretty much use whatever I have on hand :-).

5.  Measuring Stevia:  These stainless mini measuring spoons from Amazon are super duper handy.  The 2nd smallest is 1/32 of a teaspoon so you can easily measure stevia extract.


Norpro Mini Measuring Spoons


Creamy dairy free cheesecake filling with crunchy chunky chocolate (or carob) chips, surrounded by a “just right” chocolate cake.

Honestly, I've made a number of cakes over the years (well, I do make more cookies and such than cakes), but these were a clear favorite.

Gobbled up lickety-split.

By the way, you will have extra filling with these proportions.  I thought about reducing the proportions, but we really liked having the extra.

My husband likes to add it to his cupcakes by putting a big dollop on top when he ate them.  While my oldest just eats it by the spoonful for a snack :-).

You could, alternatively, use it as a frosting of sorts.  Or even a fruit dip.

Whatever way you choose to eat is, it's just great.

More Yummy Allergy-Free Treats!

Homemade Almond Joy
Pumpkin Snickerdoodles
No Bake Coconut Delights
Luscious Lemon Bars 

What's your favorite cupcake recipe?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. Anything I can use in place of lemon juice for the filling? Maybe orange juice concentrate? My son can’t have lemon :-/

  2. I made these tonight for an independence day cookout with friends of my husband whom I never met until tonight. Needless to say, I was pretty bold as I took them out of the oven as we were walking out the door. I had no idea what they would taste like or even if they baked correctly. Our hostess is intoletant to both dairy and gluten, so when dessert came, I was so nervous. They were great. My husband woukd have likes them to be a little sweeter, but I enjoyed them and so did she!