Ultimate No-Bake Pumpkin Cheesecake Recipe
This Ultimate No-Bake Pumpkin Cheesecake is a delicious, creamy dessert that combines the warm flavors of pumpkin and pumpkin spice with a light, protein-packed filling. Featuring a simple almond flour crust and a smooth blend of cottage cheese, Greek yogurt, and cream cheese, this recipe requires no oven time and sets in the fridge, making it perfect for a quick yet indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Crust
- 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
Filling
- 2 cups cottage cheese (blended)
- 1/2 cup pumpkin puree
- 1/2 cup plain Greek yogurt
- 2 1/2 tbsp cream cheese (softened)
- 1/2 tsp pumpkin pie spice
- 1 scoop vanilla protein powder (about 3 tablespoons)
- 3 1/2 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 texture resembles damp sand. Press about 1-2 tablespoons of this mixture into the bottom of small jars or cups. Set aside while you prepare the filling.
- Make the Filling: Blend the cottage cheese until smooth using a blender or food processor. In a medium bowl, mix the blended cottage cheese, pumpkin puree, Greek yogurt, softened cream cheese, pumpkin pie spice, vanilla protein powder, and powdered Swerve using a handheld mixer until completely combined and creamy.
- Assemble the Jars: Spoon the pumpkin cheesecake filling over the crust in each jar. Smooth the tops with a spoon or spatula to create an even surface.
- Chill the Cheesecake: Cover the jars with lids or plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, to allow the cheesecake to fully set and develop flavors.
- Serve: Remove from the fridge and garnish with whipped topping and a sprinkle of extra pumpkin spice before serving for an extra festive touch.
Notes
- This recipe is gluten-free if gluten-free graham cracker crumbles are used as the crust alternative.
- Using sugar-free syrup or powdered Monk Fruit keeps the cheesecake low in sugar and diabetic-friendly.
- The protein powder adds extra protein making it a great choice for a healthy dessert.
- For best results, allow the cheesecake to chill overnight for firmer texture and enhanced flavor.
- Can be prepared in small jars or cups, making it perfect for individual servings and parties.
Keywords: Pumpkin cheesecake, no-bake cheesecake, healthy dessert, gluten-free dessert, protein cheesecake, pumpkin dessert, sugar-free dessert
