Can I use low-fat cottage cheese?

Yes. Full-fat cottage cheese creates a richer texture, but low-fat works well too.

Can I skip the crust?

Absolutely. The cheesecake filling is delicious on its own and makes a lower-carb dessert.

Why should I blend the cottage cheese?

Blending removes the curds and creates a silky-smooth cheesecake filling.

Can I make these ahead of time?

Yes. They're actually even better after chilling overnight, making them a perfect make-ahead dessert.

Can I use pumpkin pie filling?

No. Always use plain pumpkin puree . Pumpkin pie filling already contains added sugar and spices.

How do I know when they're done baking?

The edges should be set, while the centers should still jiggle slightly when the pan is gently shaken.

Can I add protein powder?

Yes. A scoop of vanilla protein powder can be blended into the filling. You may need to add a tablespoon or two of milk if the mixture becomes too thick.

Are these good for meal prep?

Yes. Individual portions make them an excellent grab-and-go dessert or snack throughout the week.

Cottage Cheese Pumpkin Cheesecake Cups: Easy Fall Dessert

Ingredients

Scale

For the Cheesecake Cups

2 cups full-fat cottage cheese
1 cup pumpkin puree
2 large eggs
1/4 cup pure maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
2 tablespoons cornstarch
1/4 teaspoon salt

Optional Graham Cracker Crust

1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon brown sugar

Optional Toppings

Whipped cream
Cinnamon
Crushed graham crackers
Chopped pecans
Caramel drizzle
Candied pecans
Pumpkin seeds

Instructions

If you love pumpkin cheesecake but want an easier, lighter version, these Cottage Cheese Pumpkin Cheesecake Cups are just what you need. They combine creamy cottage cheese, pumpkin puree, warm fall spices, and a touch of maple syrup into a smooth, rich dessert that tastes like pumpkin cheesecake in every bite.

These individual cheesecake cups are baked until perfectly set, then chilled for a cool, creamy finish. They’re great for holiday gatherings, meal prep, or whenever you’re craving a cozy pumpkin dessert without making a full cheesecake.

Notes

Cottage cheese: Full-fat cottage cheese creates the creamiest cheesecake texture. Blend it until completely smooth.

Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling.

Maple syrup: Adds natural sweetness and complements the pumpkin flavor beautifully.

Cornstarch: Helps the cheesecake cups set while keeping them creamy.

Pumpkin pie spice: Adds the classic warm flavors of cinnamon, nutmeg, ginger, and cloves.

Author: info.fidarecipes.com
Category: Cottage Cheese
Cuisine: American

Nutrition

Calories: 145
Fat: 7g
Saturated Fat: 3g
Carbohydrates: 11g
Fiber: 1g
Protein: 10g

Keywords: pumpkin cheesecake cups, high-protein pumpkin dessert, cottage cheese cheesecake, healthy pumpkin cheesecake, mini pumpkin cheesecakes, easy fall dessert, pumpkin protein dessert