Pumpkin Cheesecake Cups (SCD Yogurt Based Recipe)
Pumpkin Cheesecake Cups made with thick dripped SCD yogurt, honey, and warm spices. Creamy, custard-like, and perfectly portioned for a wholesome fall dessert.
Ingredients
- 2 cups pumpkin puree
- 1½ cups SCD yogurt (dripped to be thick like cream cheese)
- ½ cup honey
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- ¼ tsp allspice
- ¼ tsp salt
Instructions
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Preheat oven to 350℉ / 180℃
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In a mixing bowl, combine pumpkin puree, dripped yogurt, eggs, honey, vanilla, lemon juice, and spices.
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Whisk until smooth
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Place six 8-ounce ramekins in a 9x13 casserole dish.
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Divide the pumpkin mixture evenly among the ramekins.
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Pour room temperature water into the casserole dish until it reaches halfway up the sides of the ramekins.
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Bake for 60–70 minutes, checking at 50 minutes. The edges should be set while the centers remain slightly soft.
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Remove ramekins from the water bath, cool completely, then refrigerate until chilled before serving.
Recipe Notes
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Dripped Yogurt: Prepare ahead of time. Start with about 3 cups of yogurt made from half & half or whole milk. Strain for 24 hours in a yogurt strainer, cheesecloth, nut milk bag, or thin dish towel set over a bowl. This will yield 1–1 1/2 cups of very thick yogurt.
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Pumpkin Puree: Prepare ahead by roasting or cooking in the Instant Pot and pureeing, or use canned (SCD friendly) pumpkin.
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Whole Cheesecake Option: Pour into a 9-inch springform pan, wrap the outside in foil, and bake in the same water bath for 60–70 minutes. A crust can be used, but the yogurt base releases some liquid which may cause sogginess.
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Make Ahead: These cheesecake cups taste even better the next day after chilling.