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
- Blend all ingredients until smooth in a small blender such as a Ninja Bullet.
- 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!
How To Store Them
Store your leftovers in an air tight container in the fridge if your leftovers even stand a chance!!
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!
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.
- 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
Blend all ingredients until smooth in a small blender such as a Ninja Bullet.
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!
Servings 2
- 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%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.