Dessert

Ultimate No-Bake Pumpkin Cheesecake Recipe

ByMaya Arden March 5, 2026March 5, 2026

Introduction

This Ultimate No-Bake Pumpkin Cheesecake is a creamy, spiced dessert perfect for autumn or anytime you crave a seasonal treat. With a simple almond flour crust and a smooth pumpkin-infused filling, it’s easy to prepare and delightful to enjoy.

This image shows three round glass cups with ridged sides, each filled with three layers. The bottom layer is a light brown crumbly crust, the middle layer is a smooth creamy peach color, and the top layer is white whipped cream sprinkled with light brown cinnamon powder. Each cup is garnished with broken pecans and a whole cinnamon stick standing upright. The cups are placed on a white marbled surface with a soft blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour (or sub 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: Prepare the crust by combining almond flour, melted butter, honey (or sugar-free syrup), and pumpkin spice in a bowl until the mixture resembles damp sand. Press 1-2 tablespoons of this mixture into the bottom of small jars or cups. Set aside.

Step 2: Blend the cottage cheese until smooth using a blender or food processor. In a medium bowl, combine the blended cottage cheese, pumpkin puree, Greek yogurt, softened cream cheese, pumpkin pie spice, vanilla protein powder, and powdered sweetener. Use a handheld mixer to blend until smooth and well combined.
Step 3: Spoon the cheesecake filling over the crust in each jar and smooth the tops with a spoon or spatula.
Step 4: Cover the jars with lids or plastic wrap and refrigerate for at least 2-4 hours or overnight to let the cheesecake set completely.

Step 5: Serve chilled, garnished with whipped topping and a sprinkle of extra pumpkin spice if desired.

Tips & Variations

For a sweeter crust, substitute honey with maple syrup or your favorite sweetener.
Use gluten-free graham cracker crumbs instead of almond flour for a different texture.

Add a splash of vanilla extract to the filling for enhanced flavor.
Top with chopped nuts or a drizzle of caramel sauce for extra indulgence.

Storage

Store the pumpkin cheesecakes covered in the refrigerator for up to 3 days. If you want to keep them longer, freeze the jars (without garnish) for up to 1 month and thaw overnight in the fridge before serving. Reheat is not recommended; serve chilled for best texture.

How to Serve

Three round clear glasses with a gold rim and vertical ridges show a layered dessert. The bottom layer is a light brown crumb base, the middle layer is a smooth, pale orange cream, and the top layer is a thick white whipped cream sprinkled with brown cinnamon powder. Each glass is decorated with a cinnamon stick and chopped pecans on top. The glasses sit on a white marbled surface with a twisted gold metal handle nearby, and some loose pecans and cinnamon sticks are scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of softened?

It’s best to use softened cream cheese to ensure a smooth filling. If you only have cold cream cheese, let it sit at room temperature for about 30 minutes before mixing.