Ultimate No-Bake Pumpkin Cheesecake Recipe (High Protein)

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Are you ready for a dessert that screams fall but doesn’t require hours of baking? My No-Bake Pumpkin Cheesecake jars are the perfect dessert that balances a creamy pumpkin cheesecake filling and pumpkin spice flavors without all the fuss of a traditional baked cheesecake.

three no-bake pumpkin cheesecake jars topped with whipped cream, cinnamon and a cinnamon stick
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Why You’ll Love These Healthier Pumpkin Cheesecake Jars

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 graham cracker 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.

Whether you’re serving this up for Thanksgiving dinner, a fall gathering, or a quiet family night, this pumpkin dessert hits the mark. 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 high-protein pumpkin ice cream, a creamy treat that’s packed with protein and is perfect for pumpkin lovers. These chocolate turtle apple slices are a delicious and easy fall dessert combining caramel, chocolate, and crisp apples. And this sugar-free pumpkin spice syrup can be added to drinks or desserts for a pumpkin spice twist.

Ingredient Notes

With just 10 minutes of prep and a simple ingredient list, these mini cheesecakes make you look like a pro without all the fuss. They’re rich, creamy, and perfectly balanced with cozy pumpkin spice notes – plus they pack in the protein! A perfect no-bake Thanksgiving dessert.

recipe ingredients in small bowls at labeled

Crust

  • Almond flour or gluten-free graham cracker crumbles: Provide a nutty, gluten-free base that holds the crust together. You can use regular graham crackers if desired. 
  • Butter: Binds the crust ingredients.
  • Honey or sugar-free syrup: Adds natural sweetness while helping to bind the crust.
  • Pumpkin spice: Gives the cruse a warm, fall-inspired flavor.

Pumpkin Pie Filling

  • Cottage cheese: Gives the filling a creamy texture and adds protein while keeping it light.
  • Pumpkin puree: Adds a rich pumpkin flavor and a smooth consistency.
  • Plain Greek yogurt: Contributes tanginess and extra creaminess, while adding protein.
  • Full fat cream cheese: Provides classic cheesecake creaminess and a slight tang.
  • Pumpkin pie spice: Enhances the warm, spiced pumpkin flavor.
  • Vanilla protein powder: Boosts protein content and gives a subtle vanilla flavor.
  • Powdered Swerve or Monk Fruit: Sweetens the filling without adding extra sugar.

For exact ingredient amounts, see the full recipe card below. 

How to Make This No-Bake Pumpkin Cheesecake

numbered step by step photos showing how to prepare the crust

Prepare the Crust
In a large 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 Creamy Pumpkin 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, and powdered Swerve with a handheld mixer until everything is combined and creamy.

numbered step by step photos showing how to make the filling and assemble the jars

Assemble the Jars
Spoon the cheesecake filling over the graham cracker crust in each jar, smoothing 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 before serving.

These cute little jars of pumpkin cheesecake are perfect for fall gatherings or even a quick dessert fix. They’re light, creamy, and packed with protein, plus you’ve got that cozy pumpkin spice flavor we all love!

a top view of no-bake pumpkin cheesecake jars topped with whipped cream and nuts

Mac’s Pro TipS

Recipe Tips

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This helps everything blend smoothly without any lumps. No one wants a chunky cheesecake!

Chill Time is Key: Don’t rush the chilling process! Let your cheesecake sit in the fridge for at least 2-4 hours – overnight is even better. 

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.

Sweetener Options: I like using monk fruit for a lower sugar option, but you can always stick to regular sugar or brown sugar if you prefer.

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 and avoids cracks. If your filling seems too loose, adding an extra tablespoon of cornstarch or flour can help thicken it up.

three side by side jars of cheesecake

Serving & Storage

Serving Suggestions 

For best results, serve chilled straight from the fridge.

Add whipped cream, cool whip, a drizzle of caramel sauce, or a sprinkle of extra pumpkin spice for a festive touch.

If you really want to take these no-bake pumpkin cheesecake jars up a notch, try tossing in some candied pecans, sprinkling in some ginger snap crumbles, or drizzling a little chocolate sauce over the top. It’s the perfect way to make each bite feel extra special and festive!

Storage Tips

Store your no-bake cheesecakes in an airtight container or their jars in the refrigerator for 4-5 days, covered with lids or plastic wrap.

For longer storage, freeze the jars for up to a month, but allow them to thaw in the fridge before serving.

Recipe FAQs

Can I make this no-bake pumpkin cheesecake ahead of time?

Yes! This recipe is perfect for making ahead of time. It’s best to let the cheesecake jars chill in the fridge for at least 4 hours but overnight is even better. This allows the flavors to fully develop and the cheesecake to set properly. 

Can I freeze no-bake pumpkin cheesecake?

For longer storage, freeze the jars for up to a month, but allow them to thaw in the fridge before serving.

Can I use other sweeteners? 

Yes, feel free to swap the powdered Swerve or Monk Fruit for your preferred sweetener, like powdered sugar or stevia.

Can I make it dairy-free? 

Substitute dairy-free yogurt and cream cheese for the filling.

Can I use a different protein powder? 

Yes, use your favorite flavored or unflavored protein powder, but adjust the sweetness as needed.

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Ultimate No-Bake Pumpkin Cheesecake Recipe

Are you ready for a dessert that screams fall but doesn't require hours of baking? My No-Bake Pumpkin Cheesecake jars are the perfect dessert that balances a creamy pumpkin cheesecake filling and pumpkin spice flavors without all the fuss of a traditional baked cheesecake.
Prep Time: 10 minutes
Resting Time: 2 hours
Servings: 5 small 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 scoop scoop vanilla protein powder about 3 tablespoons
  • 3 1/2 tbsp powdered Swerve or Powdered Monk Fruit

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, 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

  • Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This helps everything blend smoothly without any lumps. No one wants a chunky cheesecake!
  • Chill Time is Key: Don’t rush the chilling process! Let your cheesecake sit in the fridge for at least 2-4 hours – overnight is even better. 
  • 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.
  • Sweetener Options: I like using monk fruit for a lower sugar option, but you can always stick to regular sugar or brown sugar if you prefer.
  • 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 and avoids cracks. If your filling seems too loose, adding an extra tablespoon of cornstarch or flour can help thicken it up.

Nutrition

Calories: 328kcal | Carbohydrates: 19g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 450mg | Potassium: 199mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4089IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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