This No Bake Keto Cottage Cheese Pumpkin Cheesecake is creamy, flavorful, and perfect for those on a keto diet or high-protein low-carb diet. Combining simple ingredients, this 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.
Whether you’re new to making keto desserts or a seasoned pro, this easy recipe is sure to become a favorite. Plus, this sugar-free pumpkin cheesecake is a great way to enjoy the flavors of pumpkin pie filling without the carbs. Let’s get started with this keto cheesecake recipe!
Fall is the perfect time for keto pumpkin recipes. This low carb pumpkin cheesecake is a great source of protein and perfect for dessert or a snack. With only 3g net carbs and 5.5g protein per slice, it’s a guilt-free way to satisfy your sweet tooth.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients
Keto Cheesecake Crust
- 1/2 cup almond flour
- 2 tablespoons butter
- 1/4 teaspoon pumpkin pie spice
Cheesecake
- 1 cup cottage cheese
- 1 cup pumpkin puree
- 1/2 cup swerve
- 1 teaspoon pumpkin pie spice
- 1 tablespoon gelatine (for 2 cups of liquid)
- Optional: 1 teaspoon vanilla extract
Optional Decoration
- 1/2 cup heavy whipping cream
- 1 tablespoon of swerve
Instructions
Crust
- Prepare the Crust Ingredients: In a mixing bowl add the almond flour, melted butter, and pumpkin pie spice.
- Mix Well: Stir the ingredients together until they form a crumbly mixture.
- Press into Pan: Take a 9-inch springform pan and press the crust mixture evenly into the bottom. Use the back of a spoon or your fingers to press it down firmly.
- Refrigerate: Place the pan in the refrigerator to let the crust set while you prepare the cheesecake filling.
Cheesecake
- Blend Cottage Cheese: In a food processor or electric mixer, add the cottage cheese. Blend until it becomes smooth and creamy.
- Add Remaining Ingredients: Add the pumpkin puree, swerve (or your preferred sweetener), pumpkin pie spice, and gelatine. Blend again until everything is well combined.
- Pour Over Crust: Take the crust out of the refrigerator. Pour the cheesecake mixture over the crust, spreading it out evenly with a spatula.
- Refrigerate to Set: Place the cheesecake back in the refrigerator. Let it chill for at least 2 hours, or until the cheesecake is firm and set. For best results, let it set overnight.
Optional Decoration
- Whip the Cream: In a mixing bowl, add 1 cup of heavy whipping cream and 2 tablespoons of swerve (or your preferred sweetener). Use an electric mixer to whip the cream until stiff peaks form.
- Decorate the Cheesecake: Once the cheesecake is set, use a piping bag with a star tip to pipe 8 heavy whipping cream roses around the top of the cheesecake, one for each slice.
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. For reference, I use this gelatine.
Recipe Tips
- Room Temperature Ingredients: Make sure the cottage cheese is at room temperature before blending. This helps achieve a smoother texture.
- Springform Pan: Using a springform pan makes it easier to remove the cheesecake without damaging it.
- Overnight Setting: For a firmer texture, let the cheesecake set in the refrigerator overnight.
Ingredient Swaps
- Almond Flour: You can swap almond flour with coconut flour for a different crust texture.
- Sweetener: Use monk fruit sweetener instead of swerve if you prefer.
- Pumpkin Puree: Replace pumpkin puree with pumpkin pie filling for a sweeter taste.
Storage
- Refrigerator: Store the cheesecake in an airtight container in the fridge. It will stay fresh for up to 5 days.
- Freezer: You can also freeze the cheesecake for up to a month. Wrap it tightly in plastic wrap before freezing to prevent freezer burn.
This No Bake Keto Cottage Cheese Pumpkin Cheesecake is a delightful addition to your low carb diet. Each slice has only 3g net carbs and 5.5g protein, making it a perfect low carb pumpkin cheesecake recipe.
The pumpkin flavor combined with the creamy texture of cottage cheese creates a dessert that rivals any regular cheesecake. The best part is that it requires little effort and no baking.
Whether you’re enjoying it during the pumpkin season or any other time of year, this cheesecake is sure to satisfy your sweet tooth.
For those who love a traditional cheesecake, this recipe offers a fluffy texture without the carbs. You can also experiment with different crusts, like a pecan crust or graham cracker crumbs, to find the best options for your taste.
This cheesecake is also a great make-ahead dessert for the holiday season. Enjoy this low carb cheesecake recipe with your family and friends, and savor every bite of this pumpkin cottage cheese delight!
FAQ
Q: Can I use a different sweetener?
A: Yes, you can use any keto-friendly sweetener like monk fruit sweetener or erythritol. Just make sure to adjust the quantity according to the sweetness level of the substitute.
Q: How long does it take to set?
A: It takes about 2 hours to set in the fridge. For best results, let it set overnight to achieve a firmer texture.
Q: Can I make this ahead of time?
A: Absolutely! This cheesecake is perfect for making ahead. Just store it in the fridge until you’re ready to serve.
Q: Can I use a different type of flour for the crust?
A: Yes, you can swap almond flour with coconut flour for a different texture. Keep in mind that coconut flour absorbs more moisture, so you might need to adjust the amount.
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.
Q: Can I add toppings to the cheesecake?
A: Yes, you can add toppings like whipped cream, chocolate chips, or a sprinkle of pumpkin spice. Just make sure they are keto-friendly.
Q: How do I dissolve the gelatine?
A: 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. For reference, I use this gelatine.
Q: Can I use full-fat cream cheese instead of cottage cheese?
A: Yes, you can use full-fat cream cheese for a richer texture. Just make sure it is at room temperature before blending.
Q: Is this recipe suitable for a low-carb diet?
A: Yes, this cheesecake is perfect for a low-carb diet. It uses keto-friendly ingredients and is low in carbs.
More delicious keto recipes
No Bake Keto Cottage Cheese Pumpkin Cheesecake
Ingredients
Crust
- 1/2 cup almond flour
- 2 tablespoons butter
- 1/4 teaspoon Pumpkin Spice
Cheesecake
- 1 cup cottage cheese
- 1 cup pumpkin puree
- 1/2 cup swerve
- 1 teaspoon Pumpkin Spice
- 1 tablespoon gelatine see notes
Optional Decoration
- 1/2 cup heavy whipping cream
- 1 tablespoon swerve
Instructions
Crust
- Prepare the Crust Ingredients: In a mixing bowl, combine the almond flour, melted butter, and pumpkin pie spice.
- Mix Well: Stir the ingredients together until they form a crumbly mixture.
- Press into Pan: Take a 9-inch springform pan and press the crust mixture evenly into the bottom. Use the back of a spoon or your fingers to press it down firmly.
- Refrigerate: Place the pan in the refrigerator to let the crust set while you prepare the cheesecake filling.
Cheesecake
- Blend Cottage Cheese: In a food processor or blender, add the cottage cheese. Blend until it becomes smooth and creamy.
- Add Remaining Ingredients: Add the pumpkin puree, swerve (or your preferred sweetener), pumpkin pie spice, and gelatine. Blend again until everything is well combined.
- Pour Over Crust: Take the crust out of the refrigerator. Pour the cheesecake mixture over the crust, spreading it out evenly with a spatula.
- Refrigerate to Set: Place the cheesecake back in the refrigerator. Let it chill for at least 2 hours, or until the cheesecake is firm and set. For best results, let it set overnight.
Optional Decoration
- Whip the Cream: In a mixing bowl, add the heavy whipping cream and swerve (or your preferred sweetener). Use an electric mixer to whip the cream until stiff peaks form.
- Decorate the Cheesecake: Once the cheesecake is set, use a piping bag with a star tip to pipe 8 heavy whipping cream roses around the top of the cheesecake, one for each slice.
Video Recipe
Notes
- 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. For reference, I use this gelatine.
- Room Temperature Ingredients: Make sure the cottage cheese is at room temperature before blending. This helps achieve a smoother texture.
- Springform Pan: Using a springform pan makes it easier to remove the cheesecake without damaging it.
- Overnight Setting: For a firmer texture, let the cheesecake set in the refrigerator overnight.
This worked exactly as written, thanks!