Ingredients
Scale
- 2 cups low-fat or full-fat cottage cheese
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain non-fat Greek yogurt
- 1/3 cup maple syrup or honey (or liquid stevia for lower carbs)
- 1 teaspoon vanilla extract
- 1.5 tablespoons pumpkin pie spice
- 1 packet (7g) unflavored gelatin or 1 teaspoon agar-agar
- 1/4 cup hot water
- For the crust: 1.5 cups graham cracker crumbs and 3 tablespoons melted coconut oil
Instructions
- Step 1: Prepare the Crust. In a medium bowl, combine the graham cracker crumbs and the melted coconut oil. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 7-inch or 8-inch springform pan. Use the bottom of a flat glass to ensure the crust is even and compact. Place the pan in the freezer to set while you prepare the filling.
- Step 2: Blend the Cheesecake Filling. Place the cottage cheese, pumpkin puree, Greek yogurt, maple syrup, vanilla extract, and pumpkin pie spice into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no lumps from the cottage cheese remain. This step is crucial for achieving that classic cheesecake texture.
- Step 3: Dissolve Gelatin and Combine. In a small bowl, whisk the unflavored gelatin into the hot water until fully dissolved and clear. Let it sit for a minute to bloom. Slowly pour the gelatin mixture into the blender with the pumpkin filling and pulse a few times to incorporate it evenly. This will ensure your no-bake cheesecake sets firmly enough to slice.
- Step 4: Chill and Set. Pour the pumpkin mixture over the prepared crust in the springform pan. Smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the best texture and flavor development. Once set, run a knife around the edges before releasing the springform sides. Slice and serve with a dollop of whipped topping if desired.
- Cook Time: 4 hours 15 minutes (includes chilling time)