Mini Pumpkin Swirl Cheesecakes (low FODMAP + gluten free)

I received a recent request via my blog asking me if I could make a recipe using lactose free cream cheese and pumpkin.  I am always up to the challenge, so here is what I came up with… 

Say hello to these low FODMAP, gluten-free, + individual-sized, pumpkin swirl cheesecakes!

A perfect holiday treat for your favorite low FODMAP-er or really anyone else you love!

I made the crust with Tate’s Bakeshop Gluten Free Ginger Zinger Cookies.

You can also use another suitable low FODMAP cookie for the crust instead–if you are not a ginger cookie person, such as Tate’s Bakeshop Gluten Free Coconut Crisp Cookies. 

Tate’s Bakeshop lists all of their cookie ingredients on this PDF. Of course, be sure you are looking at their gluten free cookies to check ingredients as they offer wheat based cookies too!

As you plan for the upcoming Thanksgiving holiday, do you best to be as prepared as possible but remember being stressed out about every morsel you eat will add unneeded stress to your gut and mind. Control the “controllables”, plan ahead to the best of your ability but focus most of your energy on the time spent with people you love. And good news, turkey is low FODMAP! For me, Thanksgiving is all about the turkey, stuffing and gravy…so I make sure these options are not full of FODMAPs.

What foods make Thanksgiving special to you?  If it is the desserts… then, by all means, make sure there are desserts suitable for you and your sensitive tummy.  Here is a post I did on Thanksgiving desserts to provide some yummy inspo for you. Or… of course, you can make these delicious low FODMAP Pumpkin Swirl Cheesecakes too! 🙂

I can’t believe next week is Thanksgiving! The fall season has flown by so quickly! Right now there are few leaves on the trees and you can tell winter is lurking around the corner.  I try my best to ‘bloom where I am planted’, but the truth is I am not a cold weather person.  I have started planning some little get-a-ways so I can escape the snow.  First up, a trip to Bermuda with my daughter! I absolutely love Bermuda.  It was the one and only trip I took with my family growing up.  When you are from a family of nine kids–travel didn’t happen very often!  The pink sand beaches and gorgeous aqua blue water is breathtaking–and I am so excited to share it with my daughter, Chelsea!

And in other news! I will be doing a book signing at the Barnes and Nobles in Bellingham, Massachusetts on December 1st from 2-4 PM.  The Low FODMAP Diet-Step by Step, is a great resource for the 3 phases of the low FODMAP Diet (plus it’s full of yummy recipes).  I will be signing books (hint: a great holiday gift!) and answering low FODMAP questions. If you are in the area, I’d love to see you!

Mini Pumpkin Swirl Cheesecakes (low FODMAP)

Yield: 12

Mini Pumpkin Swirl Cheesecakes (low FODMAP)

Ingredients

  • Makes 12 cupcake-sized cheesecakes; serving size 1
  • 10 Tate's Bake Shop Gluten Free Ginger Zinger Cookies (or you can use another suitable crispy style cookie. You want about 3/4 cup of cookie crumbs for this recipe).
  • 2 tablespoons melted butter
  • 2, 8 ounce packages lactose free cream cheese (I used Green Valley brand)
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 tablespoons gluten free flour blend (I used King Arthur gluten free measure for measure)
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon all-spice

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line 12 muffin cup pan with paper liners.
  3. Add cookies to blender or food processor fit with steel blade to create cookie crumbs. (Note: the ginger pieces in the ginger cookies may take a little extra blenderizing to break them apart.)
  4. In small bowl, mix cookie crumbs with melted butter.
  5. Add the crumb mixture evenly to the muffin tins (about 1 tablespoon per muffin cup); press mixture into bottom of muffin tin to create a thin crust.
  6. Set aside.
  7. In medium bowl, beat cream cheese, sugar, vanilla, eggs, and gluten free flour blend until creamy.
  8. Set aside 2/3 cup of cream cheese mixture.
  9. With the remaining cream cheese mixture, fill the muffin cups (about 3/4 of the way full).
  10. In medium bowl, add the reserved 2/3 cup cream cheese mixture with pumpkin, cinnamon and all spice.
  11. Drop a tablespoon of pumpkin filling into the middle of each cream cheese muffin cup.
  12. Take a tooth pick to create a swirl with the pumpkin mixture.
  13. Bake for about 30 minutes.
  14. Allow to cool to room temperature, cover, and add to refrigerator to chill and set.
http://blog.katescarlata.com/2018/11/13/mini-pumpkin-swirl-cheesecakes-low-fodmap-gluten-free/

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