Sugar-Free Pumpkin Cheesecake with Cottage Cheese

I’m so excited for you to try this crustless sugar-free pumpkin cheesecake with cottage cheese! This is one of my favorite fall desserts because it tastes just like cheesecake, but with a boost of protein from cottage cheese. It’s creamy, smooth, and full of warm pumpkin spice flavor.

The best part is it’s so easy to make! Just blend everything, pour it into a baking dish, and bake. It’s perfect for enjoying throughout pumpkin season or serving on your Thanksgiving table. For more ideas, don’t miss our collection of 20+ healthy Thanksgiving dessert recipes, and try our crustless healthy pumpkin pie next! For more delicious cheesecake recipes, try our protein cheesecake, healthy blueberry cheesecake with cottage cheese, and no-bake raspberry cheesecake jars!

🔎 Quick Look: Pumpkin Cheesecake with Cottage Cheese

• ⏱️ Prep Time: 5 minutes
• ⏱️ Cook Time: 35 minutes
• 🕒 Total Time: 40 minutes, plus 3-4 hours chill time
• 🍽 Calories: ~105 kcal per serving
• 👥 Servings: 8
• 💙 WW: 0 points per serving
• 🥣 Key Ingredients: Pumpkin puree, cottage cheese, Greek yogurt, pumpkin pie spice, sweetener, eggs
• 📖 Dietary Information: Sugar-free if using a sugar-free sweetener, crustless, Weight Watchers-friendly
• 👩‍🍳 Cook Method: Baked
• ⭐ Difficulty: Easy

Why You Will Love This Recipe

• Easy to Make: This recipe comes together quickly with minimal effort.
• Protein Dessert: The cottage cheese, Greek yogurt, and eggs add a boost of protein!
• Simple Ingredients: It’s made with simple ingredients you likely already have on hand.
• Healthier Option: It’s lightened up without compromising on flavor.
• Customizable: You can make one large cheesecake or individual mini cheesecakes!

Key Ingredients

• Pumpkin Puree: Use one can of pumpkin puree.
• Cottage Cheese: Use fat-free, low-fat, or full-fat cottage cheese, depending on your preference. Try our pumpkin icebox cake with cottage cheese next!
• Greek Yogurt: Use plain Greek yogurt. Non-fat, 2%, or full-fat all work.
• Pumpkin Pie Spice: Adds delicious pumpkin spice flavor.
• Sweetener: To keep this cheesecake sugar-free, use monk fruit or your favorite sugar-free sweetener. Or, you can use sugar, if desired, but it will no longer be sugar-free.
• Flour: Use all-purpose flour or your flour of choice.
• Eggs: Helps the filling come together.

Find the full list of ingredients and measurements in the recipe card below.

Substitutions & Variations

• Flour Options: You can substitute regular flour with gluten-free flour all-purpose flour, almond flour, or oat flour.
• Homemade Pumpkin Pie Spice: If you don’t have store-bought pumpkin pie spice, simply use 1 ½ teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger.
• Mini Pumpkin Cheesecakes Option: I’ve also tested this recipe as mini pumpkin cheesecakes! Lightly spray a non-stick muffin pan with oil and divide the batter among 16-20 muffin cups. Bake at 350°F for 24-26 minutes, or until set. Let cool for 45 minutes, then refrigerate for 3-4 hours before serving.
• Orange Juice & Zest: I’ve also tested this recipe with orange, and it’s delicious! If you have an orange on hand, add 2 teaspoons of orange zest and a squeeze of fresh orange juice to the batter for a little extra brightness and another layer of flavor.

How to Make Crustless Pumpkin Cheesecake with Cottage Cheese

1. Add the pumpkin puree, cottage cheese, Greek yogurt, vanilla extract, pumpkin pie spice, sweetener, flour, and salt to a blender. Blend until smooth and thoroughly combined.

2. Add the eggs to the blender and pulse gently until just combined.

3. Lightly spray a 9-inch round baking pan with olive oil spray. Pour the cheesecake batter into the pan.

4. Bake at 350°F for 34-36 minutes, or until the cheesecake is set.

5. Let the cheesecake cool at room temperature for about 45 minutes. Then, refrigerate for 3-4 hours before serving to allow it to fully set. When ready to serve, slice it and enjoy!

Serving Suggestions

There are so many delicious ways to serve this pumpkin cheesecake! You can sprinkle chopped pecans, walnuts, or almonds over the top of the cheesecake for a crunchy contrast. We like to top this cheesecake with whipped cream or coconut whipped cream with a dusting of cinnamon and graham cracker crumbs. It also pairs well with a warm beverage such as coffee, a homemade chai latte, or a pumpkin spice latte.

Storage Instructions

You can store leftover pumpkin cheesecake in an airtight container in the refrigerator for 3-4 days.

More Recipes to Try Next!

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Crustless Healthy Pumpkin Pie with Greek Yogurt

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Protein Cheesecake

Breakfast

Healthy Pumpkin Spice Muffins (Easy Recipe)

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Pumpkin Tiramisu

If you try this recipe please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.