High Protein Cottage Cheese Pumpkin Cheesecake - a delicious healthy high protein dessert for fall. This cheesecake is delicious and decadent but made without any refined sugar. It is super easy to make and the total prep time only takes about 5 minutes. Most of the time involved with making this cake is just letting it sit!
Each serving has 11 grams of protein.
I love a good pumpkin recipe. For more pumpkin recipes try my pumpkin pie cottage cheese ice cream or my pumpkin oatmeal bars.
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Why you'll love this recipe
It is easy to make.
It is lower in sugar and can be made gluten free.
Thanks to the cottage cheese this recipe is high in protein.
Ingredients
- cottage cheese
- greek yogurt
- maple syrup
- vanilla
- pumpkin puree
- cinnamon
- cardamom
- nutmeg
- eggs
- oat flour
See the recipe card for full information on ingredients and quantities.
Substitutions
- oat flour - You could use almond flour but would need more, likely ½ cup. Conversely I think ¼ cup of regular flour would work.
- nutmeg/cardmom - Feel free to just use more cinnamon.
- greek yogurt - You can just use more cottage cheese however I prefer the texture with the two combined.
Step-by-Step Instructions
Storage instructions
You can store the cheesecake in a sealed container in your fridge for up to 5 days.
Equipment
You need a 6 inch spring form pan for this recipe.
I suggest using a food processor for this recipe but a blender would also work.
Recipe FAQS
Cottage cheese is high in protein as well as b vitamins and calcium.
It has much less sugar and way more protein than normal cheesecake.
Pumpkin is high in fiber and vitamins like C and A.
Recipe Pro-Tips
Make sure to let the pie fully cool otherwise it will not set.
Good quality cottage cheese will make this recipe. I love Good Culture or Kalona Superfoods.
Other healthier fall desserts
If you make this High Protein Cottage Cheese Pumpkin Cheesecake, please leave me a rating and review on this blog post. This is the best way to support me!
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High Protein Cottage Cheese Pumpkin Cheesecake
Equipment
Ingredients
- 1 ¼ cup full fat cottage cheese
- ¾ cup greek yogurt
- ⅓ cup +1 tablespoon maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg can also just use more cinnamon
- ¼ teaspoon cardamom can also just use more cinnamon
- ½ cup pumpkin puree not pumpkin pie mix
- ⅓ cup oat flour
- 1 teaspoon vanilla extract
- 2 eggs
Optional toppings
- 1-2 tablespoons crushed graham crackers
- bee pollen
- yogurt
- raspberries
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients to a blender or food processor and blend until smooth.
- Pour batter into a 6 inch spring form pan lined with parchment paper.
- Bake for 45 minutes - 1 hour, until cooked through. The center will jiggle a little but it should be set.
- Let cake cool for 20 minutes sitting out in the pan. Then remove from the pan, add to a plate (leaving on the parchment paper) and refrigerate for 4 hours or overnight.
- Add your favorite toppings and serve.
Chloe says
This cheesecake is so yummy and perfect for fall!