This gluten free mini pumpkin cheesecakes recipe has an almond flour crust and the creamiest pumpkin filling made of farmer cheese! It's a healthier pumpkin cheesecake that's also SCD legal, grain free, and refined sugar free.
Pumpkin pie is delicious but this mini pumpkin cheesecakes recipe is on a whole other level!
I simply cannot get over the incredible creaminess of the filling or the delicious combination of spices.
Their small size makes them perfect for a quick, sweet snack.
Making these SCD pumpkin cheesecakes in muffin tins, allows for a quicker bake time and a faster set time in the fridge.
Plus, no need to slice a full cheesecake and any leftovers can be easily frozen!
How to get a creamy farmer cheese cheesecake
Farmer cheese, also known as dry curd cottage cheese, is very dry and gritty. Almost like a significantly drier ricotta cheese.
To get a smooth and creamy farmer cheese cheesecake you need to:
- Make sure the filling ingredients are at room temperature before beginning. It's easier to smooth out the grittiness of the farmer cheese when it's not cold.
- Blend the filling really well, preferably with a high speed blender like a Vitamix or Blendtec.
- Don't overbake the cheesecakes. The cheesecakes are done once the sides have set and the center inch is a little wobbly.
- Avoid opening the oven door while baking as this can lead to cracks.
Crust ingredients and directions
- Almond Flour - Blanched finely ground almond flour works best but cashew flour can also be used.
- Melted Butter - Melted coconut oil can be used instead.
In a medium bowl, mix and press all of the ingredients together until all the almond flour is wet. The dough will be crumbly in texture (photos 1, 2, and 3).
Evenly distribute the dough among the twelve lined muffin cups. Use your fingers to press the dough into the bottom of the cups (photo 4).
Bake in the oven just until the dough is a light golden color and allow to cool slightly before adding the cheesecake filling.
Filling ingredients
Farmer Cheese - Also known as dry curd cottage cheese, it can typically be found in the cheese section of the grocery store or near the butter. If following the SCD diet, I believe the Friendship Dairies brand is the only one currently allowed. SCD yogurt strained until it is the consistency of cream cheese can also be used.
Pumpkin Puree - Pumpkin should be the only ingredient listed if using canned.
Pumpkin Cheesecake Filling
Place all of the filling ingredients in your blender jar, making sure the eggs and honey are closest to the blades (photo 1).
Blend on high speed until the filling is smooth with no visible lumps, scraping down the sides of the jar as needed (photo 2).
Evenly pour the mixture into the prepared muffin cups, filling until almost to the top (photo 3).
You will have some leftover filling which I typically pour into a small ramekin and bake along with the cheesecakes. It's absolutely delicious!
Bake the cheesecakes on the second rack from the bottom for just about 10 minutes.
The cheesecakes are done when the sides are set and the middle is slightly wobbly.
Turn off the oven and crack the door, leaving the cheesecakes inside for an additional 10 minutes (photo 4).
Allow to cool completely on the counter before wrapping the muffin tin with plastic wrap and placing in the refrigerator for three to four hours or overnight.
Once completely set, remove the cupcakes from the muffin tin and gently peel off the liner.
Serve as is or with a dollop of either Whipped Coconut Cream or Cashew Cream. Finish with a light dusting of ground cinnamon and enjoy!
How do I store the mini pumpkin cheesecakes?
Cover any leftovers with plastic wrap and store for three to five days in the refrigerator.
What about freezing?
To freeze, you can tightly wrap each individual chilled cheesecake in plastic wrap, then wrap again with aluminum foil.
They will keep in the freezer for up to one month.
When you're ready to eat one, allow to thaw in the refrigerator overnight or on the counter for two to three hours.
Note: Do not freeze the cheesecakes with the cashew cream or whipped coconut cream toppings.
Here are some more healthy (healthier) pumpkin puree dessert recipes!
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe based on my Lemon Blueberry Cheesecake recipe.
Recipe
Mini Pumpkin Cheesecakes
Ingredients
Crust
- 1 cup blanched finely ground almond flour
- 1 teaspoon ground cinnamon
- 2 Tablespoons melted butter, or melted coconut oil
- 1 teaspoon honey
Pumpkin Filling
- 15 ounces farmer cheese, at room temperature
- 3 large eggs, at room temperature
- ½ cup honey
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cloves
Instructions
Crust
- Preheat the oven to 325F. Line a standard muffin tin with 12 paper liners. Set aside.
- In a medium bowl mix and press together the crust ingredients until all of the almond flour is wet.
- Evenly distribute the dough among the muffin cups. Use you fingers to gently press the dough into the bottom of the cups.
- Bake for 8 to 10 minutes on the rack second from the bottom. The crusts should be a lightly golden in color. Allow to cool.
Pumpkin Filling
- While the crusts are baking, place the filling ingredients in the jar of a blender, making sure the eggs and honey are closest to the blades.
- Blend on high speed until the filling is smooth with no visible lumps.
- Pour the filling into each cup, filling almost to the top.
- Give the pan a few taps on the counter to help release any air bubbles, then place on the rack second from the bottom to bake.
- The cheesecakes will bake for 10 to 12 minutes just until the sides have set and the center inch is slightly wobbly when the pan is jiggled.
- Turn off the oven. Crack open the oven door leaving the cheesecakes inside for an additional 10 minutes. Allow to cool completely on the counter before wrapping the muffin tin in plastic wrap and transferring to the refrigerator for 2 to 4 hours to set completely.
- Before serving peel the paper liner from the cheesecakes. Serve as is or with a dollop of your favorite topping!
Notes
- I suggest serving with either Cashew Cream or Whipped Coconut Cream.
- Leftovers can be wrapped in plastic wrap and stored for 3 to 5 days in the refrigerator. The post above has directions for how to freeze and defrost the cheesecakes.
Jennifer
When you crack the oven door open at the end of the cook time do you turn the oven off? Or does it stay at 325 with the door open and the cakes still inside?
Jennifer Brown
The oven gets turned off before cracking the oven door. I hope you enjoy the cheesecakes!
Heather
Hi! I'm planning to make this for Thanksgiving. I couldn't find farmers cheese at my go-to grocery store. Can I sub the farmers cheese for cream cheese?
Jennifer Brown
If you are not following the specific carbohydrate diet then yes, you can use cream cheese!
Melissa
For those following scd but cannot find farmer's cheese, is there another substitution that would work? Strained scd yogurt maybe? These sound too delicious not to try!
Jennifer Brown
I would think strained scd yogurt would work, just be sure it's strained to the consistency of cream cheese. If you give it a try I'd love to hear how it turned out!