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!

Kelley Simmons Kelley’s Tips

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.
Kelley

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.
  1. 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.
Graham cracker crust ingredients in a mixing bowl.
Graham cracker crust added to muffin tin.

Cheesecake Filling

  1. Blend: Add all of the ingredients to a high powered blender or food processor and blend until smooth.
  1. Divide the cheesecake mixture between the muffin cups.
Cheesecake filling in food processor.
Unbaked cheesecakes in a muffin tin.
  1. 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!
  2. Enjoy chilled with whipped cream on top for serving! Enjoy!
Baked mini pumpkin cheesecakes in muffin tin.

Frequently Asked Questions

Do I need to strain the cottage cheese?

If your cottage cheese is very watery, you can strain it first. But I’ve found that most brands blend smoothly just fine, without straining. Just make sure to give it a good stir before measuring. The liquid typically settles at the top.

How long do these cheesecakes last?

The cheesecakes will keep in the fridge for up to 4 days, or they can be frozen for up to 2 months.

Do these taste strongly of cottage cheese?

Not at all! Once they are blended and baked, the cottage cheese becomes smooth and creamy, and the spice and maple syrup take the flavor spotlight. You would never know these aren’t made with cream cheese!

Love these mini cheesecakes? Try my Mini Cheesecake Cupcakes and Triple Chocolate Mini Cheesecakes next!

More Pumpkin Desserts to Try

Save this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    Recipe

    Mini Pumpkin Cottage Cheese Cheesecakes

    5 from 1 vote
    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 mini cheesecakes taste pretty similar to traditional cheesecake, but they're lower in fat and packed with protein for a guilt-free treat.
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Serves 12
    Rate Print

    Ingredients 

    Graham Cracker Crust

    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

    Calories: 184kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 203mgPotassium: 145mgFiber: 1gSugar: 16gVitamin A: 2325IUVitamin C: 1mgCalcium: 76mgIron: 1mg

    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.

    Leave a Review Follow Chef Savvy