When fall flavors meet creamy indulgence, you get this Pumpkin Cottage Cheese Cheesecake a healthier spin on a seasonal classic. Unlike traditional cheesecakes that rely on heavy cream cheese and loads of sugar, this version uses cottage cheese for a lighter, protein-packed alternative while still keeping all the creaminess you love.
Infused with pumpkin puree, warm spices, and just the right amount of sweetness, this healthy cheesecake is perfect for cozy gatherings, Thanksgiving dessert tables, or even as a guilt-free afternoon treat. The best part? It can be baked in the oven or made quickly in an air fryer.
Table of Contents
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Pumpkin Cottage Cheese Cheesecake
Ingredients
Equipment
Method
- Preheat oven or air fryer to 350℉ (175℃). Line a 6-inch cake pan with parchment paper.
- Add pumpkin puree, cottage cheese, arrowroot, sweetener, vanilla, spices, salt, and eggs to a mini food processor or blender.
- Blend on high until silky. Pour into cake pan and tap gently to release air bubbles.
- Bake in air fryer for 30–35 minutes or in the oven for 50–55 minutes until edges are golden and center is puffed.
- Remove and let cool in pan for 15 minutes. Expect cake to deflate as it sets.
- Transfer to wire rack for 30 minutes, then return to pan and chill for 2 hours or overnight.
Notes
Why You’ll Love Pumpkin Cottage Cheese Cheesecake
A Healthier Cheesecake
Replacing cream cheese with cottage cheese cuts down on fat while boosting protein.
Packed with Fall Flavors
Pumpkin puree, cinnamon, and pumpkin pie spice make each bite warm and seasonal.
Air Fryer or Oven Friendly
Whether you want a quick air fryer dessert or a classic oven bake, this recipe works both ways.
Lighter but Satisfying
The texture is airy and mousse-like, making it a refreshing alternative to dense cheesecakes.
Equipment You’ll Need
| Equipment | Purpose |
|---|---|
| Mini food processor or blender | To blend batter into a smooth, creamy base |
| 6-inch round cake pan | Perfect size for a small cheesecake |
| Wire rack | To cool the cake evenly before chilling |
Ingredients for Pumpkin Cottage Cheese Cheesecake
| Ingredient | Amount | Role in Recipe | Benefit |
|---|---|---|---|
| Canned pumpkin puree | 1/2 cup (120 g) | Adds moisture & fall flavor | Rich in Vitamin A & fiber |
| Cottage cheese | 1/2 cup (120 g) | Creamy base & protein source | Lower fat, higher protein than cream cheese |
| Arrowroot powder (or cornstarch) | 6 tbsp (45 g) | Thickens cheesecake | Helps set the cake while baking |
| Granulated sweetener of choice | 5 tbsp (60 g) | Sweetens naturally | Keeps dessert lower in refined sugar |
| Vanilla extract | 1 tsp (5 ml) | Enhances flavor | Adds aroma & warmth |
| Pumpkin pie spice | 1/2 tsp (2.5 g) | Seasonal spice blend | Infuses cozy fall notes |
| Cinnamon | 1/2 tsp (2.5 g) | Extra warmth & flavor | Anti-inflammatory properties |
| Salt | 1/4 tsp (1 g) | Balances sweetness | Boosts flavor complexity |
| Eggs | 3 | Binding agent | Provides structure & richness |
| Optional garnish | Whipped cream + cinnamon | Decorative topping | Adds creaminess & flair |
How To Make pumpkin spice dessert Step-by-Step
- Begin by preheating your oven or air fryer to 350℉ (175℃). Line a 6-inch round cake pan with parchment paper to ensure the cheesecake lifts out easily once cooled.
- In a mini food processor or blender, add the ingredients in the order listed: pumpkin puree, cottage cheese, arrowroot powder (or cornstarch), sweetener, vanilla extract, pumpkin pie spice, cinnamon, salt, and eggs.
- Blend on high speed until the mixture is completely smooth and creamy. The goal is to eliminate any lumps from the cottage cheese for a silky texture.
- Pour the batter into the prepared cake pan. Tap the pan gently on the counter to remove any trapped air bubbles and create an even surface.
- If using an air fryer, bake for 30–35 minutes. If using a conventional oven, bake for 50–55 minutes. The cheesecake is done when the edges are golden brown, the center looks set, and the top has puffed up slightly.
- Remove from the oven or air fryer and let the cheesecake cool in the pan for 15 minutes. Don’t worry if it deflates — this is completely normal as it settles.
- Transfer the cake to a wire rack and let it cool for another 30 minutes. Once cooled, place it back into the pan and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop and the texture to firm up.
Nutrition Benefits (Per Slice – 6 servings)
| Nutrient | Amount | Benefit |
|---|---|---|
| Calories | ~150 kcal | Light dessert option |
| Protein | 8 g | Boosted by cottage cheese & eggs |
| Carbohydrates | 18 g | Balanced sweetness & energy |
| Fiber | 2 g | From pumpkin puree |
| Fat | 5 g | Moderate, with healthy fats from eggs |
| Vitamin A | 80% DV | Supports eye health & immunity |
Variations For cottage cheese recipe
- Crust Option: Add a simple almond flour crust for more crunch.
- Dairy-Free: Swap cottage cheese for dairy-free cream cheese.
- Extra Spiced: Add nutmeg or ginger for more depth.
- Chocolate Swirl: Mix in cocoa powder or swirl melted dark chocolate into the batter.
Serving Suggestions For protein-packed cake
- Top with whipped cream and a sprinkle of cinnamon.
- Pair with hot coffee or spiced chai.
- Serve with roasted pecans or candied ginger for extra crunch.
- Slice into mini bars for portion-controlled snacks.
Storage Tips
- Fridge: Store in airtight container up to 4 days.
- Freezer: Wrap individual slices and freeze up to 1 month.
- Meal Prep Tip: Bake ahead and chill overnight for the best flavor.
FAQs About Pumpkin Cottage Cheese Cheesecake
Can I use fresh pumpkin puree instead of canned?
Yes, just make sure it’s smooth and drained of excess liquid.
Can I make this cheesecake crustless?
Absolutely! This recipe is designed to be crust-free and light.
Do I have to chill it overnight?
A 2-hour chill works, but overnight gives the best texture.
Can I bake it in muffin tins?
Yes, just reduce bake time to 18–20 minutes.
Is this cheesecake gluten-free?
Yes, it’s naturally gluten-free if arrowroot or cornstarch is used.
Can I use Greek yogurt instead of cottage cheese?
Yes, but texture will be denser.
Conclusion
The Pumpkin Cottage Cheese Cheesecake is proof that you don’t need heavy cream cheese to enjoy a rich, creamy dessert. With lighter ingredients, wholesome protein, and warm fall spices, it’s a healthier alternative that doesn’t compromise on flavor.
Whether you bake it for a family gathering or meal prep it as a personal treat, this cheesecake will become a fall favorite at Flash Meals Club.
Want more fall-inspired desserts? Try our Pumpkin Chocolate Chunk Cake for a cozy bake or the Coconut Date Cake for a naturally sweet twist.
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