High-Protein Cottage Cheese Pumpkin Cheesecake

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This High-Protein Cottage Cheese Pumpkin Cheesecake is creamy, lightly spiced, and made with cottage cheese, Greek yogurt, and real pumpkin. It bakes right in individual ramekins, so you get two little pumpkin cheesecakes with about 18 grams of protein each.

This is exactly the kind of dessert I like when I want something sweet after dinner but don’t necessarily want to make an entire cheesecake. Everything goes into the blender, the batter takes just a few minutes to prepare, and the cottage cheese completely disappears once it’s blended.

If you’ve made my Cottage Cheese Cheesecake, this is basically its small-batch fall cousin. Same creamy cottage cheese idea, but with pumpkin puree and plenty of pumpkin pie spice.

And no, it doesn’t taste like a bowl of cottage cheese. Once chilled, the texture becomes smooth and cheesecake-like, especially with a little whipped cream on top.

Why You’ll Love This Pumpkin Protein Cheesecake

• About 18g protein per serving. Cottage cheese, Greek yogurt, and egg provide the protein without needing protein powder.
• Made for two. You get two individual cheesecakes instead of a full-size dessert sitting in the fridge.
• Easy blender recipe. Add everything, blend, pour, and bake.
• No crust needed. The filling goes directly into the ramekins.
• Real pumpkin flavor. Pumpkin puree and pumpkin pie spice make this perfect for fall.
• Easy to make sugar-free. Use allulose, monk fruit, or another sugar-free baking sweetener.
• Great for meal prep. Make them ahead and keep them chilled until you want dessert.

Ingredients You’ll Need

You only need six main ingredients for these little pumpkin cheesecakes.

• Cottage Cheese – Cottage cheese is the base of the cheesecake and where most of the protein comes from. I prefer 2% or full-fat cottage cheese here because it gives the filling a creamier texture. Don’t worry about the curds. Once everything is blended properly, you shouldn’t see or feel them at all. If you’ve been loving cottage cheese desserts lately, my Cottage Cheese Peanut Butter Mousse is another really easy one and has about 20g of protein per serving.
• Greek Yogurt – Just ¼ cup Greek yogurt adds a little extra creaminess, protein, and that slight tang that makes the filling taste more like cheesecake. Plain Greek yogurt works best. I usually choose one without added sugar.
• Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweetener and spices, so it will change the flavor and sweetness of the cheesecake.
• Egg – One large egg gives these individual cheesecakes enough structure to set while keeping the center creamy.
• Sweetener– I’ve been using this sweetener lately, and it’s my favorite at the moment. I use it in pretty much everything, especially baking, because I like the taste and it works really well in creamy desserts like this cheesecake.
• You can use another granulated sweetener if you prefer. Just keep in mind that sweetness can vary between brands, so you may need to adjust the amount slightly.
• Pumpkin Pie Spice – A full teaspoon gives these plenty of pumpkin spice flavor. You can use a store-bought blend or a homemade mixture of cinnamon, ginger, nutmeg, and cloves.
• Vanilla – A little vanilla rounds out the pumpkin and warm spices and makes the filling taste more like dessert.

How to Make Cottage Cheese Pumpkin Cheesecake

These little cheesecakes are very easy to make, but the texture really comes down to two things: blending the cottage cheese completely smooth and not overbaking the centers.

1. Prepare the Ramekins

Preheat your oven to 350°F (175°C).

Lightly grease two 10-ounce oven-safe ramekins, making sure to coat the bottoms and sides. I like placing them on a small baking sheet before filling them because it makes them much easier to move in and out of the oven without spilling the batter.

Try not to use ramekins that are dramatically different in size or shape. A wider, shallower ramekin can bake a little faster than a deeper one, so start checking the cheesecakes around the 30-minute mark.

2. Blend Until Completely Smooth

Add the cottage cheese, Greek yogurt, pumpkin puree, egg, sweetener, pumpkin pie spice, and vanilla to a blender or food processor.

Blend until the mixture looks silky and completely smooth, with no visible cottage cheese curds remaining.

This is the step I would not rush. Scrape down the sides if needed and blend again until the filling looks more like a traditional cheesecake batter than cottage cheese.

The finished mixture should be creamy and pourable, but not watery.

3. Divide the Filling

Pour the cheesecake mixture evenly between the two prepared ramekins.

I like to fill them to roughly the same level so they finish baking at the same time.

Gently tap the ramekins on the counter a couple of times. This helps larger air bubbles rise to the surface and gives you a smoother top after baking.

If you notice lots of little bubbles on top, you can also let the filled ramekins sit for a minute before putting them in the oven.

4. Bake Until the Edges Are Set

Bake for 30 to 35 minutes.

Rather than relying only on the timer, look at the cheesecake itself. The edges should look set and slightly firmer, while the center should still have a small, gentle wobble when you move the pan.

You don’t want the middle to look liquid, but you also don’t want it completely firm or dry.

This is one of those recipes where it’s better to take the cheesecakes out while the centers still look slightly soft. They’ll continue to set as they cool, and then firm up even more in the refrigerator.

If you’re unsure, start checking at 30 minutes. A few extra minutes can make a noticeable difference with small individual cheesecakes.

5. Let Them Cool Before Refrigerating

Let the cheesecakes cool at room temperature for about 20 to 30 minutes.

Don’t worry if the centers still seem softer than you expected right out of the oven. That’s normal. The texture changes quite a bit once they’re chilled.

Once they’re no longer hot, cover the ramekins and refrigerate for at least 2 hours.

I definitely prefer these fully chilled. The cottage cheese and Greek yogurt filling becomes firmer and creamier, and the texture feels much more like cheesecake after a couple of hours in the fridge.

If you have the time, they’re also great made the night before.

6. Add the Toppings Just Before Serving

Once the cheesecakes are cold and completely set, add a small spoonful or swirl of whipped cream and finish with a light dusting of pumpkin pie spice or cinnamon.

I wouldn’t add the whipped cream before chilling because it can soften and melt against the warm cheesecake.

You really don’t need much on top, but if you want to dress them up a little more, try:

• a drizzle of my sugar-free caramel
• chopped toasted pecans
• a few sugar-free chocolate chips
• a little extra cinnamon

My Best Tips

Blend longer than you think you need to. The cottage cheese should be completely smooth before baking.

Use thicker cottage cheese and Greek yogurt. Very watery dairy can make the cheesecake softer.

Don’t overfill the ramekins. For this recipe, two 10-ounce ramekins are the safest size.

Chill before judging the texture. Straight from the oven, these are much softer. They firm up considerably in the refrigerator.

Use pure pumpkin puree. Pumpkin pie filling will make the cheesecake sweeter and can throw off the flavor.

Add toppings after chilling. Whipped cream will melt if you add it while the cheesecake is still warm.

How to Store Pumpkin Cottage Cheese Cheesecake

Once the cheesecakes are completely cool, cover the ramekins tightly or transfer them to airtight containers.

Keep refrigerated for up to 4 days.

I recommend adding whipped cream only when you’re ready to serve.

You can make the cheesecakes a day ahead, which actually works really well because they have plenty of time to chill and set.

Frequently Asked Questions

Can you taste the cottage cheese?

Not once it’s blended properly.

The cottage cheese adds creaminess and protein, but the pumpkin, vanilla, sweetener, and spices are what you’ll notice most.

Do I need protein powder?

No. One of the things I like about this recipe is that it gets its protein naturally from cottage cheese, Greek yogurt, and egg. Each individual cheesecake has approximately 18g of protein, depending on the brands you use.

Can I use cream cheese instead of Greek yogurt?

Yes. You can use cream cheese instead of Greek yogurt for a richer, more traditional cheesecake texture. The filling will be a little denser and creamier, while Greek yogurt keeps it slightly lighter and adds a bit more protein.

Can I use an 8-ounce ramekin?

Yes, but I wouldn’t divide this entire recipe between only two 8-ounce ramekins. Use 3 eight-ounce ramekins so there’s enough room for the filling.

How do I know when they’re finished baking?

Look at the edges first.

They should be set, while the center should still move slightly when you gently shake the ramekin.

The cheesecake will continue to set while cooling and chilling.

Do I have to chill them?

For the best cheesecake texture, yes.

You can technically eat them warm, but chilling for at least 2 hours makes the center much firmer and creamier.

Can I make these ahead?

Absolutely.

Bake them the night before, refrigerate overnight, and add your toppings shortly before serving.

More High-Protein Desserts to Try

If you want another cottage cheese dessert, my Cottage Cheese Brownies are rich, chocolatey, and made with both cottage cheese and protein powder.

For something without cottage cheese, my Greek Yogurt Bake is light, creamy, and has around 18 to 20 grams of protein per serving. 

And for more pumpkin baking, try my Best Keto Pumpkin Roll or Crustless Pumpkin Pie.