No-Bake Cottage Cheese Pumpkin Cheesecake (High Protein)
Published Oct 28, 2024 Updated Oct 28, 2026
This post may contain affiliate links. Please read our disclosure policy.
Are you ready for a no-bake cottage cheese pumpkin cheesecake that screams fall? Blended cottage cheese, Greek yogurt, and vanilla protein powder make the filling creamy, tangy, and high-protein, with about 23 grams of protein per jar. Press the almond flour crust into 5 small jars, spoon in the filling, and chill them for 2 to 4 hours (or overnight). It’s the perfect make-ahead Thanksgiving dessert!
Table of Contents
Author’s Note
All the Cheesecake, None of the Bake Time
This no-bake cheesecake recipe is the perfect make-ahead dessert. It combines all the best key ingredients of classic cheesecake recipes, but none of the bake time! Pumpkin spice, cinnamon, creamy cheesecake goodness, and crumbly almond flour crust are layered into one light and fluffy dessert. For this recipe, I’m using cottage cheese and Greek yogurt for the filling, which adds texture AND protein that feels light yet creamy with the perfect hint of tang.
With just 10 minutes of prep and a simple ingredient list, these mini cheesecakes make you look like a pro without all the fuss. Whether you’re serving this up for Thanksgiving dinner, a fall gathering, or a quiet family night, this pumpkin dessert hits the mark. When the leaves start turning, these jars are right there alongside my pumpkin dip and Easy Pumpkin Cobbler! So what are you waiting for? Whip up this cheesecake today and enjoy the sweet taste of fall in every bite!
If you want more no-bake treats that capture the cozy vibes of the fall season, try my pumpkin protein ice cream for the Ninja Creami, a creamy treat that’s perfect for pumpkin lovers.
Ingredient Notes
- Almond flour or gluten-free graham cracker crumbles: Provide a nutty, gluten-free base that holds the crust together.
- Cottage cheese: Gives the filling a creamy texture and adds protein while keeping it light. I love Good Culture cottage cheese! You’ll find more ways to use it in my cottage cheese recipes.
- Pumpkin puree: Adds a rich pumpkin flavor and a smooth consistency. Use any extra pumpkin puree in my pumpkin cream cheese dip with apples.
- Plain Greek yogurt: Contributes tanginess and extra creaminess, while adding protein.
- Full fat cream cheese: Provides classic cheesecake creaminess and a slight tang.
- Vanilla protein powder: Boosts protein content and gives a subtle vanilla flavor. My favorites are Ballerina Farm and Clean Simple Eats.
How to Make Cottage Cheese Pumpkin Cheesecake
Step 1: Add the almond flour, melted butter, honey (or sugar-free syrup), and pumpkin spice to a large bowl. The melted butter and honey are what bind the crust together.
Step 2: Mix until the texture is like damp sand. You’re looking for one even tan color with little moist clumps and no dry almond flour left.
Step 3: Spoon about 1 to 2 tablespoons of the crumb mixture into the bottom of each small jar or cup. This recipe makes 5 small jars.
Step 4: Press the crumbs down with the back of a spoon until you have a flat, even layer. Set the jars aside.
Step 5: Blend the cottage cheese in a blender or food processor until smooth, then add it to a medium bowl with the rest of the filling ingredients. Make sure your cream cheese is at room temperature. This helps everything blend smoothly without any lumps. No one wants a chunky cheesecake!
Step 6: Mix everything with a handheld mixer until it’s combined and creamy. When it’s ready, the filling is one smooth, light pumpkin color with no white streaks of yogurt or cream cheese.
Step 7: Pour or spoon the filling over the crust in each jar. It’s thick, but you can pour it right from the bowl. Smooth the tops with a spoon or spatula. Cover the jars with lids or plastic wrap and chill them for at least 2 to 4 hours, or overnight, to let the cheesecake set.
Step 8: Right before serving, top each chilled jar with whipped topping and a sprinkle of extra pumpkin spice. If you really want to take them up a notch, add chopped pecans like in the photos. You can also try candied pecans, ginger snap crumbles, a little chocolate sauce, or a drizzle of my coconut milk caramel sauce.
Mac’s Pro TipS
Don’t Rush the Chill, and Drain That Pumpkin!
- Chill Time is Key: Don’t rush the chilling process! Overnight is even better. This allows the flavors to fully develop and the cheesecake to set properly.
- Pumpkin tips for the best texture: Whether you’re using canned or fresh pumpkin for your pumpkin mixture, this cheesecake will turn out incredible. However, make sure to drain your fresh pumpkin puree well to avoid a runny filling. I also recommend not overmixing the batter. This keeps your cheesecake firm.
- Prefer It Baked? If you’d rather bake a classic cream cheese cheesecake, try my baked gluten-free pumpkin cheesecake with a graham cracker crust!
Still Craving Pumpkin?
If you love this recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
No-Bake Cottage Cheese Pumpkin Cheesecake Jars
Ingredients
Crust
- 1 cup almond flour or sub gluten-free graham cracker crumbles
- 2 tbsp butter melted
- 2 tbsp sugar-free syrup or honey
- ½ tsp pumpkin spice
Filling
- 2 cups cottage cheese blended
- 1/2 cup pumpkin puree
- 1/2 cup plain Greek yogurt
- 2 1/2 tbsp cream cheese softened
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 scoop scoop vanilla protein powder about 3 tablespoons
- 3 1/2 tbsp powdered Swerve or Powdered Monk Fruit
For Serving
- whipped topping (for serving)
Instructions
- Prepare the Crust: In a bowl, combine the almond flour, melted butter, honey (or sugar-free syrup), and pumpkin spice. Mix until the texture is like damp sand. Press about 1-2 tablespoons of the mixture into the bottom of small jars or cups. Set aside while you prepare the filling.
- Make the Filling: In a blender or food processor, blend the cottage cheese until smooth. In a medium bowl, mix the blended cottage cheese, pumpkin puree, Greek yogurt, softened cream cheese, pumpkin pie spice, vanilla protein powder, vanilla extract, and powdered Swerve with a handheld mixer until everything is combined.
- Assemble the Jars: Spoon the cheesecake filling over the crust in each jar. Smooth the tops with a spoon or spatula.
- Chill: Cover the jars with lids or plastic wrap and refrigerate for at least 2–4 hours (or overnight) to let the cheesecake set.
- Serve: Garnish with whipped topping and a sprinkle of extra pumpkin spice.
Notes
- Make It Gluten-Free/Dairy-Free: This recipe is easy to adjust for dietary needs. Simply use gluten-free graham cracker crumbs and dairy-free cream cheese, butter, and yogurt instead of cottage cheese if needed. If you’re making it dairy-free, make sure you are using a plant-based protein powder. Remember, if whey is included in the ingredients, that means it is dairy.
- Sweetener Options: I like using monk fruit, but you can always stick to regular sugar or brown sugar if you prefer. Feel free to swap in your preferred sweetener, like powdered sugar or stevia.
- Crust: You can use regular graham crackers if desired (it won’t be gluten-free).
- Protein Powder: Use your favorite flavored or unflavored protein powder, but adjust the sweetness as needed.
- Make Ahead and Storage: This recipe is perfect for making ahead of time. Store the jars in the refrigerator for 4–5 days, covered with lids or plastic wrap.
- Freezing: For longer storage, freeze the jars for up to a month, but allow them to thaw in the fridge before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m surprised the no bake pumpkin pie jars contain raw egg? Isn’t that somewhat risky plus unnecessary? The 3 dairy ingredients have good texture, and filling a jar means they didn’t need structure. Why include raw egg?
I’m not sure what recipe you are looking at, but this no bake cheesecake has never and does NOT contain a raw egg. Be sure to read over the recipe again.