This pumpkin protein cheesecake is smooth, creamy, and made with just 6 ingredients. Cottage cheese and Greek yogurt add protein without any protein powder, while pumpkin puree and pumpkin pie spice bring plenty of fall flavor. The recipe makes two individual, crustless cheesecakes with no added sugar.
Once pumpkin season starts, I always want something sweet with pumpkin pie spice. But I don’t always want a whole cheesecake sitting in the fridge calling my name. These little cheesecakes are perfect for that.
And yes, there’s cottage cheese in the filling! Once everything is blended, baked, and chilled, you get a smooth, creamy dessert you can eat straight from the ramekin. I like mine with a little whipped cream and another sprinkle of pumpkin spice.
If you’re baking for more people, my cottage cheese pumpkin pie makes a full-size dessert you can slice and share.
Why You’ll Love This Pumpkin Protein Cheesecake
- Small batch: Makes two individual cheesecakes instead of a full-size dessert.
- No crust: Everything goes straight into the ramekins.
- Easy to make ahead: Bake them ahead of time and keep them chilled until dessert.
Ingredients You’ll Need
- Cottage Cheese: I use 4% cottage cheese because it gives the filling a creamy texture. The curd size doesn’t matter much because everything gets blended, but make sure you blend long enough that no visible cottage cheese pieces remain.
- Greek Yogurt: Use thick, plain, unsweetened Greek yogurt. I don’t recommend regular yogurt here because it’s considerably thinner and may change the consistency of the filling.
- Pumpkin Puree: Use plain canned pumpkin puree or thick homemade pumpkin puree. Make sure you’re using 100% pumpkin, not pumpkin pie filling, which already contains sweeteners and spices. If homemade pumpkin puree looks watery, drain off any excess liquid before measuring.
- Egg: One large egg helps the cheesecakes set as they bake. There’s no need to blend the mixture longer than necessary once it becomes smooth.
- Sweetener: I use a granulated monk fruit and allulose blend, which measures cup for cup like sugar and contains no erythritol. Pure allulose is less sweet, so the same amount will give you a less sweet cheesecake. Avoid using pure monk fruit or stevia in the same quantity because they’re much more concentrated.
- Pumpkin pie spice: Use your favorite store-bought blend or my homemade pumpkin pie spice. It brings together cinnamon, ginger, nutmeg, allspice, and cloves without having to measure each spice separately.
How to Make Pumpkin Protein Cheesecake
Prepare the Ramekins
Preheat the oven to 350°F (175°C). Lightly grease two 8-ounce ramekins and place them on a baking sheet so they’re easier to move in and out of the oven.
Blend the Cheesecake Filling
Add the cottage cheese, Greek yogurt, pumpkin puree, egg, sweetener, and pumpkin pie spice to a blender.
Blend until completely smooth and creamy.
Stop and scrape down the blender if needed, then blend again until you can’t see any cottage cheese curds.
Fill the Ramekins
Divide the pumpkin cheesecake mixture evenly between the prepared ramekins.
Smooth the tops if needed.
Bake
Start checking the cheesecakes at 30 minutes. The edges should look set, with a small wobble in the center when you gently move the ramekin. If the center still looks liquid, continue baking and check again after a few minutes. The filling will firm up further as it cools and chills.
Cool and Chill
Remove the ramekins from the oven.
Let the cheesecakes cool until they’re no longer hot, then cover and refrigerate them until thoroughly chilled and firm.
Tips for the Best Pumpkin Protein Cheesecake
Check the blender before pouring. Scrape down the sides and make sure there are no cottage cheese curds hiding in the filling.
Watch the center, not just the clock. A small wobble is fine, but the filling shouldn’t look liquid. Ramekin shape and depth can affect the baking time.
Give them time to chill. They’re softer when warm, so don’t judge the final texture straight from the oven.
Pumpkin Cheesecake Topping Ideas
I like mine with a little whipped cream and a sprinkle of pumpkin pie spice, but you have a few delicious options:
- Keto caramel sauce: A small drizzle adds buttery caramel flavor that goes so well with pumpkin. Let the sauce cool slightly before spooning it over the chilled cheesecake.
- Keto candied pecans: Chop a few and sprinkle them on top just before serving for a sweet, crunchy contrast to the creamy filling.
- Whipped cream and cinnamon: Simple, quick, and always delicious with pumpkin.
- Dark chocolate shavings: Add a few if you love chocolate and pumpkin together.
Add your toppings just before serving, especially the pecans, so they keep their crunch.
Make Ahead and Storage
These are easy to make the night before. After baking, let the ramekins cool briefly, then refrigerate within 2 hours. Cover once cooled and keep refrigerated for up to 3–4 days.
Serve cold and add whipped cream, nuts, or other toppings just before eating.
Frequently Asked Questions
Can You Taste the Cottage Cheese?
Not much. Once the cottage cheese is thoroughly blended with the rest of the filling, its flavor becomes quite mild.
The finished cheesecakes should be smooth and creamy rather than curdy, especially once they’ve been completely chilled.
Why is my cheesecake still soft after chilling?
If it’s still warm in the middle, give it more time in the refrigerator. If it’s thoroughly cold but still runny, it may have needed longer in the oven. Thin yogurt or watery pumpkin puree can also make the filling harder to set.
More Pumpkin Dessert Recipes
If you’re anything like me, one pumpkin recipe is just the start! Here are a few more to try next:
- Cottage Cheese Pumpkin Mousse: A creamy, no-bake option when you don’t want to turn on the oven.
- Cottage Cheese Pumpkin Balls: Soft pumpkin spice bites you can finish with a drizzle of chocolate.
- Cottage Cheese Pumpkin Muffins: Tender, warmly spiced muffins for breakfast, an afternoon snack, or something sweet with coffee.
- Keto Pumpkin Brownies: A fudgy chocolate base with a creamy pumpkin swirl.
- Keto Pumpkin Snickerdoodle Cookies: Soft pumpkin cookies with a sweet cinnamon coating.
Pumpkin Protein Cheesecake
Description
Ingredients
- 1 cup cottage cheese
- 1/4 cup plain Greek yogurt
- 1/4 cup pumpkin puree
- 1 large egg
- 1/4 cup sweetener
- 2 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two 8-ounce ramekins.
- Add the cottage cheese, Greek yogurt, pumpkin puree, egg, sweetener, and pumpkin pie spice to a blender.
- Blend until completely smooth and creamy, stopping to scrape down the sides if needed. Divide the mixture evenly between the prepared ramekins.
- Bake for about 30 minutes, or until the edges are set and the centers still have a slight jiggle.
- Remove the cheesecakes from the oven and let them cool until they're no longer hot. Cover and refrigerate until thoroughly chilled and firm.
- Serve cold, optionally topped with whipped cream and a sprinkle of pumpkin pie spice.
Notes
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
