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pumpkin cheesecake in a grey plate with mint leaves
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Sugar-Free Pumpkin Cheesecake

This sugar-free pumpkin cheesecake is made with just a few ingredients and does not require flour, sugar, or refined products.
Course Breakfast, Dessert
Cuisine homemade
Keyword cheesecake, cottage cheese, gluten free, sugar free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 portions
Calories 152kcal
Author missblasco

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

Calories: 152kcal | Carbohydrates: 13g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 284mg | Potassium: 469mg | Fiber: 1g | Sugar: 5g | Vitamin A: 8798IU | Vitamin C: 10mg | Calcium: 107mg | Iron: 1mg