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High Protein Pumpkin Cheesecake

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This high protein pumpkin cheesecake is a creamy, single-serve fall dessert made with blended cottage cheese, pumpkin, and warm spices. It has about 20 grams of protein and no crust required.

Ingredients

Scale
  • 1/2 cup full fat (4%) cottage cheese
  • 1/4 cup 100% pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1–2 tbsp granulated monk fruit sweetener (1:1 sugar replacement)
  • 2 tsp pumpkin pie spice
  • 1 tsp pure vanilla bean paste
  • Pinch of salt
  • Cooking spray or butter, for greasing
  • Optional topping: whipped cream, whipped Greek yogurt, or chopped toasted pecans

Instructions

  1. Preheat oven to 350°F. Grease a 10 to 12 oz ramekin or oven-safe dish and set it on a small baking sheet.
  2. Add cottage cheese, pumpkin purée, sweetener, pumpkin pie spice, vanilla, and salt to a blender. Blend for 60 seconds, until completely smooth with no visible curds. Add the egg and pulse 5 to 10 seconds, just until combined.
  3. Pour batter into the ramekin and tap it gently on the counter to release air bubbles.
  4. Bake 25 to 30 minutes, until the edges are set, the center has a slight jiggle, and the center reaches 160°F on an instant-read thermometer.
  5. Cool on the counter for 30 to 60 minutes (no more than 2 hours), then cover and refrigerate at least 3 hours or overnight. Add toppings just before serving.

Notes

  • Cottage cheese: Full fat gives the creamiest result. Low fat works but is slightly lighter in texture.
  • Sweetener: Swap 1 1/2 tbsp maple syrup for the monk fruit. If using liquid stevia or pure monk fruit extract, use much less and taste before adding the egg.
  • Extra protein: Blend in 1 tbsp collagen or vanilla protein powder, plus a splash of milk if the batter gets thick.
  • Smaller dishes: Divide between two 6 oz ramekins and start checking at 18 minutes.
  • Storage: Covered in the fridge up to 3 days. Freeze, wrapped well, up to 1 month and thaw overnight in the fridge.
  • Avoid cracks: Don’t over-blend after adding the egg, and don’t overbake. For an extra-smooth top, bake the ramekin in a shallow pan of hot water.

Nutrition

Find it online: https://simplywellcollective.org/high-protein-pumpkin-cheesecake/