Lighter Pumpkin Cottage Cheese Cheesecake (Gluten Free)

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This lighter pumpkin cake comes together in your mini food processor in minutes. We could not get over how delicious and simple to make it was! I based this recipe off of my viral Lighter Chocolate Cottage Cheese Cheesecake and it turned out perfectly! It really possesses all the texture and flavor elements of a traditional pumpkin pie!

The key to this recipe is letting set in the fridge for a minimum of two hours or overnight. If you are looking for a pumpkin cheesecake combo, you must try my Pumpkin Cheese Cake Loaf or my Healthier Starbucks Copycat Cream Cheese Muffins.

You can use zero sugar granulated sweetener here to make it even lighter. If you don’t have arrowroot powder or cornstarch, a great substitute is tapioca starch or regular all purpose flour. Any granulated sweetener works here. Make sure you use some cinnamon in this recipe and definitely serve with some whipped cream! Another yummy recipe that is similar to this one is my Healthier Pumpkin Chocolate Chunk Cake.

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Lighter Pumpkin Cottage Cheese Cheesecake

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Servings: 6

Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Total Time: 40 minutes mins

This Cheesecake is made lighter with cottage cheese instead of cream cheese. This change makes it higher in protein and lower in fat. Don't worry though, because the cake is still giving fall, cinnamon, pumpkin pie vibes.

Equipment

• mini food processor
• 6 inch cake pan

Ingredients 

US CustomaryMetric

• 1/2 cup canned pumpkin puree
• 1/2 cup cottage cheese
• 6 tbs arrowroot powder (or cornstarch)
• 5 tbs granulated sweetner of choice
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3 eggs
• optional garnish: whipped cream + cinnamon

Instructions

• Preheat air fryer or oven to 350℉ (or 175℃). Line a 6 inch round cake pan with parchment paper.
• Add all of the ingredients a mini food processor or blender in the order they appear above. Pulse or blend on high speed, until completely smooth and uniform. Pour the batter into your cake pan and tap the pan on your counter to remove any interior bubbles. Bake for 30-35 minutes in your air fryer or 50-55 minutes in your oven. Cake should be golden brown on the edges and puffed up.
• Remove from the oven and allow the cake to set in the pan for 15 minutes. Please note that the cake will deflate by a lot. Transfer to a wire rack and let it cool for 30 minutes. Transfer the cake back into the pan and chill for 2 hours or overnight in your fridge.

Notes

Store leftovers in your refrigerator in an airtight container.

You can use tapioca starch, all purpose flour or cornstarch instead of arrowroot powder. 

Any granulated sweetener will work here and use zero sugar sweetener to make this a sugar free dessert!

 

Nutrition

Calories: 126kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 185mg | Potassium: 95mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3322IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Author: Stella Drivas