Sugar-Free Pumpkin Cheesecake

Name: Sugar-Free Pumpkin Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 portions
Ingredients: 400 g pumpkin (peeled and cooked – roasted or steamed); 300 g cottage cheese (you can also use Greek yogurt or cream cheese, or a mix); 3 large eggs; 1 teaspoon cinnamon powder; 1 teaspoon vanilla extract (or natural vanilla seeds); ¼ teaspoon nutmeg (optional); 1 teaspoon lemon juice (helps balance flavor); 1 tablespoon erythritol or monk fruit

Dec 7, 2020

This sugar-free pumpkin cheesecake is made with just a few ingredients and does not require flour, sugar, or refined products.

Servings4 portions

Prep15 min

Cook45 min

Total1 h

Equipment

Blender
Convection oven

Ingredients

400 g pumpkin peeled and cooked – roasted or steamed
300 g cottage cheese you can also use Greek yogurt or cream cheese, or a mix
3 large eggs
1 teaspoon cinnamon powder
1 teaspoon vanilla extract or natural vanilla seeds
¼ teaspoon nutmeg optional
1 teaspoon lemon juice helps balance flavor
1 tablespoon erythritol or monk fruit

Instructions

Roast: Preheat the oven to 200ºC and roast pumpkin cubes for 25–30 minutes until tender and slightly caramelized or steam: Cook pumpkin pieces in a pot until soft. Drain well to avoid excess liquid.

Place cooked pumpkin in a blender or food processor, add cottage cheese (or your chosen dairy), eggs, vanilla, cinnamon, nutmeg, and lemon juice. Blend until smooth and creamy. Taste and, if necessary, add a natural sweetener.

Preheat oven to 180ºC.

Pour mixture into a baking pan lined with parchment paper or lightly greased.

Bake for 40–45 minutes. Check doneness with a toothpick: it should come out slightly moist but not liquid.

Remove from oven and allow to cool at room temperature.

Refrigerate for at least 2–3 hours before serving for a firmer texture.

Nutrition

Calories152 kcal

Carbohydrates13 g

Protein14 g

Fat7 g

Saturated fat2 g

Cholesterol136 mg