Introduction

This Ultimate No-Bake Pumpkin Cheesecake is a creamy, spiced dessert that’s perfect for fall or any time you crave a smooth pumpkin treat. Made with a simple almond flour crust and a rich, protein-packed filling, it’s easy to prepare and requires no oven time.

Ultimate No-Bake Pumpkin Cheesecake Recipe - Recipe Image

Ingredients

1 cup almond flour (or gluten-free graham cracker crumbles)
2 tbsp butter (melted)
2 tbsp sugar-free syrup or honey
½ tsp pumpkin spice
2 cups cottage cheese (blended)
½ cup pumpkin puree
½ cup plain Greek yogurt
2 ½ tbsp cream cheese (softened)
½ tsp pumpkin pie spice
1 scoop vanilla protein powder (about 3 tablespoons)
3 ½ tbsp powdered Swerve or powdered monk fruit

Instructions

Step 1: In a bowl, combine the almond flour, melted butter, honey (or sugar-free syrup), and pumpkin spice. Mix until the texture resembles damp sand. Press about 1-2 tablespoons of this mixture into the bottom of small jars or cups. Set aside.
Step 2: Blend the cottage cheese in a blender or food processor until smooth. In a medium bowl, use a handheld mixer to combine the blended cottage cheese, pumpkin puree, Greek yogurt, softened cream cheese, pumpkin pie spice, vanilla protein powder, and powdered Swerve until fully incorporated.
Step 3: Spoon the cheesecake filling over the prepared crust in each jar. Smooth the tops with a spoon or spatula for an even finish.
Step 4: Cover the jars with lids or plastic wrap and refrigerate for at least 2 to 4 hours, or overnight, to allow the cheesecake to set properly.
Step 5: Before serving, garnish with whipped topping and a light sprinkle of extra pumpkin spice for added flavor and presentation.

Tips & Variations

For a nut-free crust, substitute almond flour with gluten-free graham cracker crumbles or crushed digestive biscuits.
Use maple syrup instead of honey for a different sweetness profile.
To make it vegan, replace cream cheese and cottage cheese with vegan alternatives and use a plant-based protein powder.
If you prefer a firmer crust, you can bake the crust mixture for 5-7 minutes at 350°F before adding the filling.

Storage

Store the assembled pumpkin cheesecakes covered in the refrigerator for up to 3-4 days. When ready to serve, let them sit at room temperature for a few minutes for a creamier texture. These cheesecakes do not freeze well due to the dairy-based filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and is the easiest choice. Just ensure it’s 100% pumpkin and not a pumpkin pie filling with added sugars and spices.

What can I use if I don’t have protein powder?

If you don’t have protein powder, you can omit it. The cheesecake will still be delicious, just slightly less protein-rich. Alternatively, a small amount of vanilla extract can enhance flavor.

Ultimate No-Bake Pumpkin Cheesecake Recipe

Print Recipe

★★★★★

5 from 121 reviews

This Ultimate No-Bake Pumpkin Cheesecake is a delicious and healthy twist on traditional cheesecake, blending creamy cottage cheese with pumpkin puree and warming spices. Perfectly sweetened and set in individual jars, this no-bake dessert requires minimal prep and is ideal for a seasonal treat or special occasion.

Author: Dana
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 4 individual servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Low Sugar

Ingredients

Scale

Crust

1 cup almond flour (or substitute with gluten-free graham cracker crumbles)
2 tbsp butter, melted
2 tbsp sugar-free syrup or honey
½ tsp pumpkin spice

Filling

2 cups cottage cheese, blended until smooth
½ cup pumpkin puree
½ cup plain Greek yogurt
2 ½ tbsp cream cheese, softened
½ tsp pumpkin pie spice
1 scoop vanilla protein powder (about 3 tablespoons)
3 ½ tbsp powdered Swerve or powdered monk fruit

Instructions

Prepare the Crust: In a bowl, combine the almond flour, melted butter, honey or sugar-free syrup, and pumpkin spice. Mix until the mixture has a damp, sandy texture. Press about 1 to 2 tablespoons of this crust mixture into the bottom of small jars or cups. Set these aside while you make the filling to allow the crust to firm up slightly.
Make the Filling: Blend the cottage cheese in a blender or food processor until it’s completely smooth. In a medium bowl, combine the blended cottage cheese, pumpkin puree, Greek yogurt, softened cream cheese, pumpkin pie spice, vanilla protein powder, and powdered Swerve. Use a handheld mixer to mix everything together until the filling is creamy and smooth with no lumps.
Assemble the Jars: Spoon the cheesecake filling generously over the prepared crust in each jar. Use a spoon or spatula to smooth out the tops for an even finish.
Chill: Cover the jars with lids or plastic wrap and refrigerate for at least 2 to 4 hours, or preferably overnight, so the cheesecake can set properly and the flavors meld.
Serve: Before serving, garnish each cheesecake jar with whipped topping and a light sprinkle of extra pumpkin spice for an added burst of flavor and festive presentation.

Notes

For a vegan version, substitute the dairy ingredients with plant-based alternatives such as vegan cream cheese and yogurt.
You can swap almond flour with gluten-free graham cracker crumbs for a different texture.
Adjust sweetness by modifying the amount of sugar-free syrup or honey to taste.
If you don’t have protein powder, you can omit it, but the texture will be slightly different.
The cheesecake jars can be stored in the fridge for up to 3 days for optimal freshness.

Keywords: pumpkin cheesecake, no-bake dessert, healthy pumpkin dessert, protein cheesecake, gluten-free pumpkin dessert, low sugar pumpkin cheesecake