Low-Carb, High-Protein Cottage Cheese Pumpkin Cheesecake
About this recipe
If you're looking for a guilt-free dessert that doesn't skimp on flavor, this Low-Carb, High-Protein Cottage Cheese Pumpkin Cheesecake is your answer. Made with creamy cottage cheese, it's packed with protein and perfect for satisfying your sweet tooth without the carbs.
Crystal from Crystal's Clean Kitchen shows you how to whip up this single-serving cheesecake that's not only delicious but also easy to make. With just a few simple ingredients, you can enjoy a taste of fall any time of year.
Ingredient notes
- Use 1 to 2 teaspoons of pumpkin spice based on preference.
- Use pure pumpkin, not pumpkin pie filling, and measure 2 to 3 tablespoons.
- Sweetener can be adjusted; Crystal uses Allulose but suggests honey or maple syrup for those not concerned about carbs.
Tips from Crystal's Clean Kitchen's video
- Blend the cottage cheese to eliminate curds for a smoother texture.
- Bake until the middle is slightly jiggly; it will firm up as it cools.
- Refrigerate the cheesecake for at least an hour after baking to achieve the best texture.
No life story here — the video and the recipe are the whole point. All credit to Crystal's Clean Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
In a blender, combine 1 cup of cottage cheese, 2-3 tablespoons of pure pumpkin, 1-2 teaspoons of pumpkin spice, 1 egg, 2 tablespoons of sweetener, and 1/2 teaspoon of vanilla. Blend until smooth.
- 3
Grease the sides of a small ramekin and pour the blended mixture into it.
- 4
Bake in the preheated oven for 15-20 minutes, until the middle is slightly jiggly.
- 5
Remove from the oven and let it cool on the stovetop for 10-15 minutes, then refrigerate for about 1 hour.
- 6
For the whipping cream, combine 1/2 cup of heavy whipping cream with 1-2 tablespoons of sweetener in a bowl. Beat until stiff peaks form and refrigerate until ready to use.
- 7
Once the cheesecake is completely cooled, top it with the whipped cream and enjoy.
Heads up — we had to guess a little:
- Used '1-2 tsp' for pumpkin spice based on the range provided in the caption and transcript.
Credit where it's due: this recipe was transcribed from Crystal's Clean Kitchen's original video on YouTube. Follow them there — it's their dish.
Are you Crystal's Clean Kitchen? Claim this page or ask us to take it down. Your call, always.
