These Mini Pumpkin Cottage Cheese Cheesecakes are the perfect fall-inspired treat when you’re craving something light, but still full of cozy flavor! Made with wholesome ingredients like creamy cottage cheese, Greek yogurt, and maple syrup, these taste pretty similar to traditional cheesecake, but they’re lower in fat and higher in protein for a guilt-free treat!


Before You Get Started
- Use full-fat cottage cheese. This will give your cheesecakes the creamiest texture. If you use low-fat, the cheesecakes may turn out grainy.
- Blend until completely smooth. Make sure the filling is blended long enough until it’s silky smooth, with no lumps.
- Don’t overbake. The centers of the cheesecakes should look just set when you take them out. They’ll firm up as the cool.
- Fill the cheesecakes up to the top! They will puff up then deflate a little when they come out of the oven. That’s totally normal! I like to make sure I fill them up all the way before baking so they don’t shrink too much.
Ingredients
- Cottage Cheese – Cottage cheese blends into the perfect smooth, creamy filling, similar to cream cheese, but it’s lower in fat and higher in protein. There’s actually no cream cheese in this recipe!
- Eggs – Helps bind everything together and give the cheesecakes structure.
- Pumpkin Puree – Adds natural sweetness, color, and cozy fall flavor.
- Greek Yogurt – Makes the filling tangy and rich, but still keeps it light.
- Pumpkin Pie Spice – A spice blend of cinnamon, nutmeg, ginger, and cloves that gives the cheesecakes cozy, fall vibes.
- Vanilla Extract – Deepens the flavor of the pumpkin and spices.
- Maple Syrup – A great natural sweetener that adds a subtle caramel-like sweetness.
- Cornstarch – Helps the cheesecakes set up and hold their shape.
- Graham Cracker Crumbs – Used for the cheesecake crust to give it the classic flavor.
- Sugar – Sweetens the crust.
- Butter – Binds the crust together and adds irresistible buttery flavor.
How to Make Mini Pumpkin Cottage Cheese Cheesecakes
Graham Cracker Crust
- Make graham cracker crust: In a small bowl combine graham crackers, sugar and melted butter until the mixture resembles wet sand.
- Divide mixture between the prepared muffin tin. Using the back of a spoon or your fingers press crust into muffin tin. Bake for 6 minutes then remove from the oven.
Cheesecake Filling
- Blend: Add all of the ingredients to a high powered blender or food processor and blend until smooth.
- Divide the cheesecake mixture between the muffin cups.
- Bake for 20-25 minutes or till the centers are set. They will continue to firm up as they cool. They will deflate as they cool as well that’s totally normal!
- Enjoy chilled with whipped cream on top for serving! Enjoy!
Love these mini cheesecakes? Try my Mini Cheesecake Cupcakes and Triple Chocolate Mini Cheesecakes next!
More Pumpkin Desserts to Try
- Chocolate Pumpkin Bread
- Pumpkin Cheesecake Bars
- Pumpkin Chocolate Chip Cookies
- No Bake Pumpkin Oat Cups
- Pumpkin Cream Cheese Muffins
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Mini Pumpkin Cottage Cheese Cheesecakes
Ingredients
- 2 cups cottage cheese
- 2 large eggs
- 2/3 cup canned pumpkin puree
- 1/2 cup greek yogurt
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- 2/3 cup maple syrup
- 2 tbsp cornstarch
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
Instructions
Graham Cracker Crust
- Preheat oven to 350°F. Line a muffin tin with muffin liners, set aside.Make graham cracker crust: In a small bowl combine graham crackers, sugar and melted butter until the mixture resembles wet sand.
- Divide mixture between the prepared muffin tin. Using the back of a spoon or your fingers press crust into muffin tin. Bake for 6 minutes then remove from the oven.
Cheesecake Filling
- Add all of the ingredients to a high powered blender or food processor and blend until smooth.
- Divide the cheesecake mixture between the muffin cups.
- Bake for 20-25 minutes or till the centers are set. They will continue to firm up as they cool. They will deflate as they cool as well that's totally normal!Enjoy chilled with whipped cream on top for serving! Enjoy!
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Eulalia Thorne
Nice recipe — love the lighter take on cheesecake. Quick question: have you tried making these ahead and freezing them, and if so do they keep texture after thawing? Would be great to know timing/tips for prepping in advance.
Kelley Simmons
Hi!
You can freeze these cheesecakes for up to 2 months! You can thaw in the fridge overnight or at room temperature for a couple hours.
Thanks and enjoy!
Kelley