Sugar-Free Pumpkin Cheesecake with Cottage Cheese

5 from 1 vote

Sugar-Free Pumpkin Cheesecake with Cottage Cheese

This sugar-free pumpkin cheesecake with cottage cheese tastes just like classic cheesecake! It’s creamy, full of pumpkin spice flavor, and packed with protein.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Keyword: healthy pumpkin cheesecake, pumpkin cheesecake, pumpkin cheesecake recipe, pumpkin cheesecake with cottage cheese, sugar free pumpkin cheesecake

Servings: servings

Author: Shawna Clark

Ingredients

1, 15-ounce can pumpkin puree
16 ounces fat-free cottage cheese
1/4 cup 0-fat Greek yogurt
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
3/4 cup monk fruit or sugar-free sweetener of choice
1/4 cup all-purpose flour
1/4 teaspoon salt
2 eggs

Instructions

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.
Add the eggs to the blender and pulse gently until just combined.
Lightly spray a 9-inch round baking pan with olive oil spray. Pour the cheesecake batter into the pan.
Bake at 350°F for 34-36 minutes, or until the cheesecake is set.
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!

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.

WW Points: 0 points if you use a sugar-free sweetener

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition