Mini Pumpkin Cheesecake Whips

These Mini Pumpkin Cheesecake Whips are a quick & easy, no bake, macro friendly dessert? The secret ingredient = cottage cheese once again! I know this is the secret ingredient in so many of my recipes but it’s for a good reason I promise! You can either make 1 large or two small servings with this recipe. I love to top mine off with some homemade whipped cream. I hope you give this recipe a try and love it as much as I do! Be sure to check out my Apple Streusel Protein Pancakes as well.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

What You Will Need

• 1/2 cup 1% small curd cottage cheese
• 1/2 cup pure pumpkin puree
• 1/2 tsp pumpkin pie seasoning
• Sweetener to taste (I use monk fruit)

How To Make It

How To Store Them

Store your leftovers in an air tight container in the fridge if your leftovers even stand a chance!!

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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Mini Pumpkin Cheesecake Whips

These Mini Pumpkin Cheesecake Whips are a quick & easy, no bake, macro friendly dessert? The secret ingredient = cottage cheese once again! I know this is the secret ingredient in so many of my recipes but it's for a good reason I promise! You can either make 1 large or two small servings with this recipe. I love to top mine off with some homemade whipped cream. I hope you give this recipe a try and love it as much as I do! Be sure to check out my Apple Streusel Protein Pancakes as well.

Author: Katie Cuisine: American Courses: Dessert Recipe Keys: Gluten Free High Protein P Pescatarian Soy Free

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No Bake

Prep Time 5 mins Total Time 5 mins Difficulty: Beginner Servings: 2 Calories: 70

Ingredients

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Scale

1/2x 1x 2x 3x

• ¹⁄₂ cup pumpkin puree
• ¹⁄₂ cup cottage cheese (1% small curd)
• sweetener (to taste - I used monk fruit)
• ¹⁄₂ tsp pumpkin pie spice

Instructions

1. Blend all ingredients until smooth in a small blender such as a Ninja Bullet.

2. Serve right away or chill before serving for a firmer, more cheesecake-like texture. I like to top mine off with some homemade whipped cream!

Nutrition Facts

Serving Size 1/2 recipe

Servings 2

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Amount Per Serving

Calories 71kcal

% Daily Value *

Total Fat 0.8g2%

Saturated Fat 0.5g3%

Cholesterol 5mg2%

Sodium 207.7mg9%

Total Carbohydrate 8.3g3%

Dietary Fiber 1.6g7%

Sugars 5g

Protein 7g15%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: pumpkin, healthy dessert, high protein, gluten free, cottage cheese

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