Pumpkin cheesecake

No Bake Pumpkin Cheesecake

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Course: Dessert
Cuisine: S Meal
Servings: 8 servings



  • 1/3 cup butter softened (I use salted)
  • 1 1/4 cup baking blend
  • 1 tbsp. Gentle Sweet
  • 1/8 tsp. Himalayan or sea salt
  • 1/2 cup water


  • 1/4 cup cold water
  • 1 1/2 tbsp. Gelatin
  • 1/4 cup hot water
  • 1 tsp. Vanilla
  • 1 1/4 cup low fat cottage cheese
  • 8 oz. Low fat cream cheese
  • 1 tbsp. Pumpkin pie spice slightly rounded over is great!
  • 3/4 cup whey protein plain
  • 1 - 15 oz. can pumpkin
  • 3/4 cup Gentle Sweet



  • Mix all ingredients for crust. Press into bottom of spring form cheesecake pan or your favorite **rectangular pan.
  • Mix cold water and gelatin. Set aside.
  • Add remaining ingredients to blender except the hot water.
  • Add hot water to gelatin.
  • Add gelatin, water mix to blender.
  • Blend
  • Pour into spring form pan or rectangular pan.
  • Let sit in refrigerator for 4 hours.
  • Make whipped topping.
  • Decorate to your liking with piping or simply spread it on with a knife.
  • Enjoy!



*Double topping if using a 9x13 or if you like extra whipped topping.
**Note: Use a 9x13 inch. If you want a thick crust for this variation, double the crust. Use parchment paper to easily remove cheesecake from pan.
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