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This healthy, easy high protein pumpkin cheesecake is gluten free, low carb, low sugar, high protein, and clean eating. In a small white ramekin round dish is freshly baked and cooled cheesecake. It's firm with a rise and slightly golden orange from the bake and pumpkin. The texture is shown to be soft, fluffy, smooth. Topped with a dollop of greek yogurt and more pumpkin pie spice for flavor.
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High Protein Pumpkin Cheesecake (Gluten Free, Low Carb)

Course: Dessert
Keyword: 5 ingredient, cheesecake, cottage cheese, gluten free, high protein, high protein dessert, low carb, low sugar, pumpkin, refined sugar free

Ingredients

  • 3/4 cup cottage cheese
  • 1/4 cup pumpkin puree
  • 1 egg
  • 3 tbsp sweetener of choice (monkfruit, sugar, coconut sugar, etc.)
  • 1 tsp pumpkin pie spice

Instructions

  • Preheat oven to 350F and lightly grease an 8oz ramekin.
  • In a high-speed blender or food processor, blend all ingredients until smooth.
  • Transfer mixture to the baking dish and bake for 30min until slightly golden and firm.
  • Once done, let cool and then place in the fridge for at least 30min to chill.
  • Option to top with Greek Yogurt and more pumpkin spice. Enjoy!