Fall desserts don’t have to be heavy or packed with refined sugar to be delicious. My No Bake Mini Pumpkin Cheesecake Whips are the perfect treat when you’re craving something creamy, cozy, and full of pumpkin spice flavor—without the guilt.
These Mini Pumpkin Cheesecake Whips are a quick & easy, no bake, macro-friendly dessert that comes together in minutes. And the secret ingredient? Cottage cheese—yet again! I know I use it in so many of my recipes, but for good reason. It gives the whip a creamy texture, keeps it high in protein, and makes the dessert both light and satisfying.
They’re gluten free, high in protein, refined sugar free, and low in calories, making them a great option for both everyday snacking and holiday gatherings. Even better? They’re no bake and are made with only simple, wholesome ingredients.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love These Mini Pumpkin Cheesecake Whips
- No Bake Dessert: Perfect for busy fall days when you don’t want to turn on the oven.
- High Protein: Cottage cheese adds a creamy texture while boosting protein.
- Gluten Free: Made with gluten-free graham crackers for a crumbly cheesecake base.
- Refined Sugar Free: Naturally sweetened with monk fruit (or your favorite alternative).
- Low Calorie: Light and satisfying without being overly indulgent.
Health Benefits of Mini Pumpkin Cheesecake Whips
- Pumpkin is packed with fiber, vitamin A, and antioxidants that support eye health and immunity.
- Cottage cheese adds protein and calcium for strong bones and muscle support.
- Monk fruit is a natural, calorie-free sweetener that helps reduce sugar intake.
- Grass-fed butter provides healthy fats and fat-soluble vitamins.
This dessert isn’t just delicious—it’s also balanced with protein, healthy fats, and nutrient-dense ingredients that keep you satisfied.
What You Will Need
Pumpkin Whip (I used all 365 by Whole Foods Market brand):
- 1 ½ cups 4% cottage cheese (small curd, organic)
- 1 ½ cups pumpkin puree (organic, NOT pumpkin pie filling)
- 1 ½ tsp pumpkin pie seasoning (organic)
- ¼ cup monk fruit (or sweetener of choice)
Cheesecake Crumble:
- 30 gluten-free graham crackers (I use the brand Simple Mills)
- 2 tbsp grass-fed butter (coconut oil also works)
Topping (optional):
- Homemade whipped cream (whipping cream, vanilla, monk fruit to taste)
How To Make Them
- Pulse the gluten-free graham crackers with butter in a food processor until fine crumbs form. Set aside.
- Blend all pumpkin whip ingredients until smooth and creamy. Chill for at least 30 minutes.
- In small dessert cups, layer the graham cracker crumble, pumpkin whip, and optional whipped cream.
- Serve immediately or refrigerate until ready to enjoy.
Makes about 6 dessert cups.
Tips for Success
- Chill before serving: This helps the flavors develop and gives the whip a thicker texture.
- Adjust sweetness: Taste your pumpkin whip before chilling and adjust the monk fruit to your preference.
- Make ahead: These can be prepped the night before and stored in the fridge for easy entertaining.
- Serving idea: Garnish with a sprinkle of pumpkin pie spice or crushed graham crackers for a festive touch.
- Storage: Store your leftovers in an airtight container in the fridge for 4-5 days with the whip and crust kept separate—if your leftovers even stand a chance! Don’t assemble the dessert cups until you’re ready to serve. If you make them all ahead of time, the crust will turn soggy in the fridge.
Check Me Out on Social Media!
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!
FAQ’s
Can I make this dairy free?
Yes! Substitute the cottage cheese with a dairy-free thick yogurt or dairy-free/plant based cottage cheese.
Can I use a different sweetener?
Absolutely—stevia, erythritol, or coconut sugar should all work well depending on your dietary needs.
How long do they last in the fridge?
Store covered in the refrigerator for 4-5 days. For best results, keep the layers separate until serving.
Can I freeze them?
Yes, but the texture will be slightly different once thawed. For best results, freeze only the pumpkin whip and assemble with crumble and cream when serving.
These No Bake Mini Pumpkin Cheesecake Whips are proof that a fall dessert can be both indulgent and nourishing. Whether you’re looking for a lightened-up treat to serve this Fall, or just want a protein-packed sweet to enjoy during the week, this recipe checks all the boxes.
This post is sponsored by Whole Foods Market. Whole Foods has the craveable fall flavors you love—like organic pumpkin puree, pumpkin pie spice, and limited-time seasonal finds you can’t get anywhere else. Grab your ingredients next time you’re shopping and bring these pancakes to life in your own kitchen!
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Description
These No Bake Mini Pumpkin Cheesecake Whips are gluten free, high protein, refined sugar free, and low calorie. The perfect creamy and cozy fall dessert made with wholesome ingredients.
Ingredients
Pumpkin Whip (I used all 365 by Whole Foods Market brand):
Cheesecake Crumble:
Topping (optional):
Instructions
-
Pulse the gluten-free graham crackers with butter in a food processor until fine crumbs form. Set aside.
-
Blend all pumpkin whip ingredients until smooth and creamy. Chill for at least 30 minutes.
-
In small dessert cups, layer the graham cracker crumble, pumpkin whip, and optional whipped cream.
-
Serve immediately or refrigerate until ready to enjoy.
Nutrition Facts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 209kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 4.2g22%
- Cholesterol 10mg4%
- Sodium 80.2mg4%
- Total Carbohydrate 20.1g7%
- Dietary Fiber 4g16%
- Sugars 7.4g
- Protein 11.4g23%
* 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.
If you do not do a crust, the cups are only 70 calories each.
