This Protein Pumpkin Cheesecake is creamy, decadent, and made with only nutritious, wholesome ingredients like cottage cheese and Greek yogurt. With only 155 calories and 11 grams of protein per slice, this cheesecake is the perfect healthy and satisfying sweet treat.
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My husband and I have shared this pumpkin cheesecake for dessert nightly while recipe testing, and I am going to continue to make it for the foreseeable future because it is outrageously good, and a fantastic way to add a little extra protein in at the end of the day.
Pumpkin pie and pumpkin cheesecake are top-tier desserts in my book. Don’t let the secret ingredient in this recipe deter you—this Protein Pumpkin Cheesecake is rich, sweet, and only secretly healthy. It’s made with cottage cheese, pumpkin purée, and Greek yogurt. With no refined sugar, 11 grams of protein, and only 155 calories for a quarter of the pie, you’ll be converted after one bite.
Are you a pumpkin lover? Try this Protein Pumpkin Bread (12 grams of protein per slice!) or these Gluten-Free Pumpkin Chocolate Chip Cookies.
What I Love About This Recipe
When Fall hits, you will see me making this dessert weekly! Here’s why I love it:
✔ Minimal Ingredients – This cheesecake is made with real-food ingredients like cottage cheese, Greek yogurt, and pumpkin purée, and is naturally sweetened with coconut sugar.
✔ Healthier & High-Protein – You can’t beat a low-calorie dessert that tastes astonishingly like the real thing. With 11 grams of protein and under 200 calories, it deserves a permanent spot in your seasonal dessert lineup.
✔ Easy to Make – This recipe is very hands-off. Just blend the ingredients, pour into a springform pan, and bake—then all that’s left is chilling and enjoying.
Need other great cottage cheese recipes? Try this High-Protein Cottage Cheese Fudge, or this Cottage Cheese Ranch Dressing and Dip (50 Calories per Serving!).
Ingredients
Cottage Cheese – I love using cottage cheese in recipes because it is lower in calories and higher in protein compared to cream cheese. Use 2% or full-fat cottage cheese for the creamiest texture. Fat-free can be a bit watery and less rich.
Pumpkin Purée – Use unsweetened canned pumpkin purée (not pumpkin pie mix).
Greek Yogurt – Any fat % of plain Greek yogurt works well. Higher fat will add a little more creaminess. I also subbed the Greek yogurt for Good Culture sour cream and it worked great!
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Brown sugar or granulated white sugar can be used in place of coconut sugar. I have not tested a liquid sweetener in this recipe.
- Arrowroot starch can be replaced with cornstarch.
If you try any modifications, let us know what works by leaving a comment!
How to Make Protein Pumpkin Cheesecake
Step 1: Combine all ingredients in a high-powered blender.
Step 2: Blend on high for 30-45 seconds, or until smooth and there are no lumps of cottage cheese.
Step 3: Spray a 6-inch springform pan with olive oil or cooking spray (this helps the parchment paper stick). Line the bottom and the sides of the pan with parchment paper. Place the pan on a baking sheet.
Step 4: Pour the cheesecake mixture into the springform pan, cover with tinfoil, and place into an oven preheated to 350 F. Bake for 50 minutes, or until set. Then remove the tinfoil and bake for another 10 minutes uncovered.
Step 5: Turn off the oven, crack the door, and let the cheesecake cool inside for 10 minutes. Remove and let it cool on the counter for another 10 minutes, then refrigerate for 1–2 hours before slicing.
Commonly Asked Questions
Cover the cheesecake with tinfoil or plastic wrap and store in the fridge for up to 4 days.
Not at all! Once blended, cottage cheese becomes smooth and creamy. Combined with pumpkin, coconut sugar, and warm spices, the flavor is rich and classic.
Absolutely! The cheesecake can be stored covered in the fridge overnight, or until ready to enjoy.
Each slice (¼ of the recipe) has 11 grams of protein.
Yes. A larger pan will result in a thinner cheesecake and may need less time to bake. Avoid using anything larger than 8 inches.
Yes, just ensure it’s lined with parchment paper. Ceramic pans may require more baking time since they retain heat differently. A 6-inch round pan or dish will work best. I tested this recipe in a 6-inch round glass Pyrex dish and added 10 minutes to the uncovered cook time, and it turned out great.
I think a bread pan would also work. Because the volume is larger, it will probably take less time to cook. Keep an eye on it around 40 min covered. Make sure the parchment paper extends above the cheesecake so that it can be removed easily.
Equipment Needed
- High-powered blender (I used my Vitamix)
- 6-inch springform pan
Dietitian Notes
- Made with real, nourishing ingredients, this cheesecake offers 11 grams of protein, 1 gram of fiber, and just 20 grams of net carbs per serving—perfect for satisfying your sweet tooth without derailing your nutrition goals.
- Pumpkin puree is a great source of fiber and a rich source of beta-carotene (a precursor to vitamin A), vitamin B1, B1, B3, B5, B6, B9, vitamin C, and vitamin K. Beta-carotene and vitamin C can help boost immunity—perfect for the Fall when germ exposure is high and kids are starting school again.
- Cottage cheese is another nutrient-rich ingredient. It is high in minerals like phosphorus, calcium, and selenium, and rich in vitamin B12. The protein content in cottage cheese comes mostly from casein protein which is slowly absorbed. This type of protein is specifically beneficial for muscle growth and metabolism.
Want other high-protein recipes? Try these Protein Pancakes without Protein Powder or these outrageously good Protein Ice Cream Bars.
Recipe Tips
- For a sweeter cheesecake, you can increase the sugar to ½ cup. Both granulated or brown sugar can be used in place of coconut sugar. Adding more sugar will make it taste more like a pumpkin pie because you will be covering up some of the tanginess.
- Using a springform pan and parchment paper allows for easy removal of the cheesecake from the pan.
- Bake covered until fully set, then uncover to lightly brown the top.
- Let the cheesecake cool slowly—first in the oven, then at room temperature—to avoid cracking.
- Chill completely in the fridge before serving for the best texture.
Try These Other Healthier Treats
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Protein Pumpkin Cheesecake
Equipment
- Parchment paper
- 6-inch springform pan
- Baking sheet
- Tin foil
Ingredients
- 1 cup Cottage cheese 2% or full fat (235 g)
- ½ cup Pumpkin puree (125 g)
- ⅓ cup Coconut sugar or brown sugar (60 g)
- ¼ cup Plain Greek yogurt any % (60 g)
- 2 Large eggs
- 2 tablespoon Arrowroot starch or cornstarch
- 2 teaspoon Pumpkin pie spice
- 1 teaspoon Vanilla extract
- ¼ teaspoon Sea salt
Instructions
- Preheat the oven to 350 F. Spray a 6-inch springform pan with olive oil or cooking spray (this helps the parchment paper stick). Then line the bottom and the sides of the pan with parchment paper. Place the pan on a baking sheet, and set aside.
- Combine all ingredients in a high-powered blender and blend on high for 30-45 seconds, or until smooth and there are no lumps of cottage cheese.
- Pour the cheesecake mixture into the springform pan, cover with tinfoil, and place the baking sheet with the covered cheesecake into the oven. Bake for 50 minutes, or until set. Then remove the tinfoil and bake for another 10 minutes uncovered.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 10 minutes. Remove and let it cool on the counter for another 10 minutes, then refrigerate for 1–2 hours before slicing.
Notes
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- For a sweeter cheesecake, you can increase the sugar to ½ cup. Both granulated or brown sugar can be used in place of coconut sugar.
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- Using a springform pan and parchment paper allows for easy removal of the cheesecake from the pan.
-
- Bake covered until fully set, then uncover to lightly brown the top.
-
- Let the cheesecake cool slowly—first in the oven, then at room temperature—to avoid cracking.
-
- Chill completely in the fridge before serving for the best texture.
Amanda McGillicuddy says
Literally the best healthy pumpkin cheesecake!