No-Bake Cottage Cheese Pumpkin Cheesecake Jars

three no-bake pumpkin cheesecake jars topped with whipped cream, cinnamon and a cinnamon stick

No-Bake Cottage Cheese Pumpkin Cheesecake Jars

This no-bake cottage cheese pumpkin cheesecake layers a crumbly almond flour crust under a smooth pumpkin filling made with Greek yogurt and a little cream cheese. You chill it in the fridge instead of baking it, and there are no eggs in the filling.

Prep Time10

Resting Time2

Total Time2 10

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: cottage cheese pumpkin cheesecake, make-ahead Thanksgiving dessert, no-bake pumpkin cheesecake, pumpkin cheesecake jars

Method: No Bake

Servings: 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 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.

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