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Looking for a healthier Thanksgiving dessert? This sugar-free pumpkin cheesecake is the perfect choice! Made lighter with creamy cottage cheese and Greek yogurt, it offers a rich and indulgent flavor without the sugar. A hint of orange and a blend of fall spices make this treat extra special. Plus, it’s high-protein and can easily be made gluten-free and keto-friendly, so everyone at your table can enjoy a slice. Whether you’re looking for a low-carb pumpkin dessert or a healthier cheesecake alternative, this recipe is sure to be a hit at your Thanksgiving feast!
Table of Contents
Why You Will Love This Pumpkin Cheesecake Recipe
- Easy to Make: This recipe comes together quickly with minimal effort.
- High-Protein Dessert: This pumpkin cheesecake is a high-protein dessert! The cottage cheese, Greek yogurt, and eggs all add protein!
- Simple Ingredients: Made with wholesome, basic ingredients you likely have on hand.
- Healthier Option: It’s lightened up without compromising on flavor.
- Sugar-Free: This pumpkin cheesecake recipe is sugar-free.
- Customizable: You can make individual mini cheesecakes or one large cheesecake.
- Perfect Individual Servings: Mini cheesecakes are great for portion control and easy sharing!
What Is Pumpkin Cheesecake?
Pumpkin cheesecake is a creamy and indulgent dessert made with a blend of cottage cheese and Greek yogurt instead of cream cheese, making it a healthier, high-protein option. It’s sweetened with a sugar-free sweetener, for the same rich, classic cheesecake taste without added sugars. Bursting with pumpkin flavor and warm spices, it’s the perfect fall treat that’s lightened up but still deliciously satisfying!
Ingredients Needed
- Pumpkin Puree: Use one can of pumpkin puree. Make sure not to use pumpkin pie filling.
- Cottage Cheese: Use fat-free, low-fat, or full-fat cottage cheese, depending on your preference.
- Greek Yogurt: For this recipe, use 0-fat Greek yogurt.
- Vanilla Extract: A splash of vanilla extract for flavor.
- Orange: Add freshly squeezed orange juice and zest.
- Pumpkin Pie Spice: Add pumpkin pie spice for a delicious pumpkin spice flavor.
- Sweetener: To keep this cheesecake sugar-free, use monk fruit and brown monk fruit or your favorite sugar-free sweetener.
- Flour: Use all-purpose flour or your flour of choice.
- Salt: A small amount of salt to enhance the flavor.
- Eggs: Use two whole eggs and an extra egg yolk. The extra yolk makes this cheesecake more decadent and creamy.
How To Make Sugar-Free Pumpkin Cheesecake
Step 1: Add the pumpkin puree, cottage cheese, Greek yogurt, vanilla extract, freshly squeezed orange juice, orange zest, pumpkin pie spice, monk fruit, brown monk fruit, flour, and salt to a blender. Then, blend these ingredients.
Step 2: Lightly pulse the two eggs and one extra yolk into the blender.
Step 3: Pour the cheesecake batter into a non-stick muffin pan, dividing it into 16-20 individual portions to create mini pumpkin cheesecakes.
Bake at 350°F for 24-26 minutes, or until set. After baking, allow the cheesecakes to cool for about 45 minutes at room temperature. Then, transfer the cheesecakes to an airtight container and refrigerate for 3 to 4 hours before serving. For faster chilling, you can refrigerate them directly in the muffin pan by covering the top with plastic wrap.
Step 4: Or, to make one large cheesecake, pour the batter into a 9-inch round baking pan. Then, bake the cheesecake at 350°F for 34-36 minutes. Once done, chill the cheesecake in the refrigerator for 3 to 4 hours before serving.
Serving Suggestions
There are so many delicious ways to serve this pumpkin cheesecake! If you made one large cheesecake, cut it into slices before serving. Or, enjoy the individual mini pumpkin cheesecakes.
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.
Also, this pumpkin cheesecake pairs well with a warm beverage such as coffee, a chai latte, or a pumpkin spice latte.
Expert Tips
- Chill Cheesecake: Chill the cheesecakes in the fridge for 3-4 hours before serving for the best texture. You can also chill the cheesecake overnight.
- Use Pumpkin Puree: Use pure pumpkin puree (not pumpkin pie filling) for the best flavor and texture. Check the labels to ensure there are no added sugars or spices.
- Use Fresh Ingredients: For the best flavor, use freshly squeezed orange juice and zest.
Storage Instructions
Store leftover pumpkin cheesecake in an airtight container in the refrigerator for 3-4 days. Or, for longer storage, freeze this cheesecake for up to three months.
Variations
- Gluten-Free Options: To ensure your pumpkin cheesecake is gluten-free, substitute regular flour with gluten-free flour, such as almond flour, oat flour, or coconut flour. You can also use a gluten-free all-purpose flour blend.
- Sugar: You can use sugar and brown sugar rather than sugar-free sweeteners at the same ratio but this recipe will no longer be sugar-free.
- Keep It Keto: Opt for full-fat cottage cheese, as it typically has fewer carbs compared to low-fat or fat-free versions. Also, omit the freshly squeezed orange juice from this recipe.
- Homemade Pumpkin Pie Spice: If you don’t have store-bought pumpkin pie spice, simply mix together 1 ½ teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger.
Frequently Asked Questions
How Long Does Homemade Pumpkin Cheesecake Last?
This homemade sugar-free pumpkin cheesecake will last about 3-4 days when stored in an airtight container in the refrigerator!
Can I Freeze Pumpkin Cheesecake?
Yes, you can freeze this pumpkin cheesecake! We love making individual pumpkin cheesecakes and freezing the leftovers. To store them, wrap the cheesecakes in parchment paper and then place them in a freezer-safe container or stasher bag. These cheesecakes will last up to 3 months in the freezer. That means you can enjoy them all season long!
Is This Pumpkin Cheesecake Gluten-Free?
This pumpkin cheesecake can easily be made gluten-free. Swap the all-purpose flour for a gluten-free all-purpose flour blend, oat flour, almond flour, or coconut flour.
More Recipes To Try Next!
- The Best Healthy Pumpkin Pie
- Protein Cheesecake
- No-Bake Cheesecake Jars
- Pumpkin Pie Cups
- Pumpkin Spice Muffins
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.
EASY SUGAR FREE PUMPKIN CHEESECAKE
Ingredients
- 15 ounces pumpkin puree
- 16 ounces fat-free cottage cheese
- 1/4 cup 0-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon freshly-squeezed orange juice
- 2 teaspoons orange zest
- 2 teaspoons pumpkin pie spice
- 1/2 cup monk fruit
- 1/4 cup brown monk fruit
- 1/4 cup all-purpose flour or flour of choice
- 1/4 teaspoon salt
- 2 eggs
- 1 extra egg yolk
Instructions
- Add the pumpkin puree, cottage cheese, Greek yogurt, vanilla extract, freshly squeezed orange juice, orange zest, pumpkin pie spice, monk fruit, brown monk fruit, flour, and salt to a blender. Then, blend these ingredients until they are thoroughly combined.
- Lightly pulse the two eggs and one extra yolk into the blender.
- Pour the cheesecake batter into a non-stick muffin pan, dividing it into 16-20 individual portions to create mini pumpkin cheesecakes. Bake at 350°F for 24-26 minutes, or until set. After baking, allow the cheesecakes to cool for about 45 minutes at room temperature. Then, transfer the cheesecakes to an airtight container and refrigerate for 3 to 4 hours before serving. For faster chilling, you can refrigerate them directly in the muffin pan by covering the top with plastic wrap.
- Or, to make one large cheesecake, pour the batter into a 9-inch round baking pan. Then, bake the cheesecake at 350°F for 34-36 minutes. Once done, chill the cheesecake in the refrigerator for 3 to 4 hours before serving.
Video
Notes
- Cottage Cheese: Low-fat and full-fat cottage cheese also work.
- Chill For The Best Texture: Chill the cheesecakes in the fridge for 3-4 hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
