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–+ servings

79 Calorie No Bake Pumpkin Cheesecake

Wholesome Lee
Easy, low-calorie, high protein. This no bake pumpkin cheesecake is a one bowl recipe that only uses 3 simple ingredients. It is gluten-free and keto friendly.
4.82 from 22 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 3 servings
Calories 79 kcal

Equipment

  • High speed blender or food processor

Ingredients
  

  • 1½ cups low-fat smooth cottage cheese (250g)
  • 1/2 cup pumpkin puree (110g)
  • 1/4 cup granulated sweetener of choice (50g)
  • 1 teaspoon cinnamon/ pumpkin spice (optional)
  • 1 teaspoon vanilla extract (optional)

Instructions
 

  • In a high speed blender of food processor, combine all ingredients
  • Line 3 jars with optional granola, and top with your cheesecake mixture
  • Place in fridge to set for a minimum of 1 hour

Notes

I used my breakfast granola as an optional crust, but the cheesecake recipe is as good with no crust!
This no bake pumpkin cheesecake recipe is best served chilled. If you prefer a thicker consistency, refrigerate for a minimum of 2 hours. 

Nutrition

Serving: 1cheesecakeCalories: 79kcalCarbohydrates: 23.6gProtein: 9.1gFat: 2gSaturated Fat: 1gCholesterol: 10mgFiber: 1.4gSugar: 4.7gCalcium: 105.3mgIron: 0.9mg
Keyword cheesecake, lowcalorie, lowcaloriebaking, lowcaloriecheesecake, lowcaloriedessert, nobake
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