Keto Cottage Cheese Pumpkin Cheesecake

Creamy, cozy, and full of pumpkin spice richness, this keto cottage cheese pumpkin cheesecake is packed with that classic pumpkin spice flavor. It’s a no-bake dream made with high-protein cottage cheese, warm cinnamon, and a soft almond flour crust. Perfect for fall, and even better cold from the fridge.

Combining simple ingredients, this gluten-free no bake keto cottage cheese pumpkin cheesecake offers a delicious treat with the warm pumpkin spice flavor and creamy texture from cottage cheese. It’s the best low carb keto pumpkin cheesecake you’ll ever make.

Only 3g net carbs and 5.5g protein per slice.

Why You’ll Love This Recipe

• High protein, low carb, sugar-free
• Uses simple pantry ingredients
• No baking, no oven, no water bath, no fuss
• Made with cottage cheese for a creamy but light texture
• Can be made ahead for holidays or weekday treats

Ingredients

For the Crust

• Almond flour
• Unsalted butter
• Pumpkin pie spice

For the Cheesecake

• Cottage cheese
• Pumpkin puree
• Swerve or sweetener you like as a sugar substitute
• Pumpkin pie spice
• Gelatine (enough to set 2 cups of liquid)
• Optional: vanilla extract

Optional Topping

• Whipped cream
• Swerve

Instructions

Crust

• In a mixing bowl, stir together almond flour, melted butter, and pumpkin pie spice until crumbly.
• Press into a 9-inch springform pan.
• Chill in the fridge while you prep the filling.

Cheesecake

• Blend cottage cheese in a food processor or use an electric mixer until smooth.
• Add pumpkin puree, sweetener, pumpkin pie spice, and gelatine. Blend until fully combined.
• Pour the cheesecake mixture over the chilled crust and spread evenly.
• Chill for at least 2 hours, preferably overnight, until set.

Topping (Optional)

• Whip heavy cream with sweetener until stiff peaks form.
• Pipe 8 rosettes on top once the cheesecake is fully chilled.

Note

Check the instructions on your gelatine package, as every brand can be different. You will need enough gelatine to set 2 cups of liquid. If you are using powdered gelatine, you can add it directly to the blender. 

Expert Tips

• Use room temperature cottage cheese for smoother blending
• Chill overnight for best texture
• A springform pan gives clean slices but you can also use a parchment-lined cake pan
• Use plain gelatin (not flavored) and follow package instructions
• Always taste and adjust sweetness to your liking before setting

Ingredient Swaps

• Almond flour – coconut flour (use 3 times less, it’s more absorbent)
• Swerve – monk fruit, erythritol, or stevia
• Pumpkin puree – pumpkin pie filling (if you’re not strict keto)
• Cottage cheese – full-fat cream cheese (for richer texture)

Storage

• Store any leftovers in an airtight container in the fridge for up to 5 days
• Freeze slices wrapped in cling film + a layer of foil, up to 1 month
• Thaw in fridge overnight for best texture

What to Serve With

• Coffee or tea — think warm cinnamon tea or a sugar‑free pumpkin spice latte
• Whipped cream — a dollop on top, lightly dusted with cinnamon
• Keto chocolate drizzle — for extra decadence and visual polish
• Vanilla keto ice cream — silky cool alongside the chilled cheesecake
• Pumpkin cottage cheese keto ice cream — rich, creamy, and pumpkin‑meets‑pumpkin bliss

Conclusion

A rich, no-bake high-protein pumpkin cheesecake with cottage cheese and protein to keep you full and happy.

This high-protein dessert is easy, creamy, and totally fridge-friendly. It’s perfect for fall, Thanksgiving, or anytime you need a little cozy snack without the sugar crash. 

If you try it, leave a comment and let me know how it turned out. 

FAQ

Q: Can I use a different sweetener?
A: Yes! Monk fruit, erythritol, or stevia all work. Just adjust to taste.

Q: How long does it take to set?
A: At least 2 hours in the fridge, but overnight is best for firm slices.

Q: Can I make this ahead of time?
A: Definitely. This is a perfect make-ahead dessert.

Q: Can I skip the crust?
A: You can! Just pour the filling into a lined pan and chill.

Q: Can I use cream cheese instead of cottage cheese?
A: Yep, use full-fat cream cheese for a richer version.

Q: What gelatin should I use?
A: Plain, unflavored powdered gelatin. Use enough to set 2 cups of liquid per the brand you’re using.

Q: What if I don’t have a springform pan?

A: If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper for easy removal.

More Cheesecake Recipes to Love

• Keto Pumpkin Spice Cheesecake Bites
• Keto Gingerbread Cheesecakes

More Keto Pumpkin Recipes

• Low Carb Pumpkin Recipes Selection
• Simple Keto Pumpkin Soup
• Keto Pumpkin Pinwheels