Ultimate No-Bake Pumpkin Cheesecake Recipe
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.
- 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
