If you love pumpkin desserts but want something lighter and low in carbs, this 4-ingredient pumpkin cheesecake is the perfect choice. It’s smooth, creamy, and full of cozy fall flavours—but without the sugar overload. Even better, it’s super easy to make, using just four basic ingredients and a blender. Whether you’re new to baking or just need a quick dessert, this is a great homemade option for Diwali, festive gatherings, or weekend cravings.
Ingredients You’ll Need
- 1½ cups (376 g) cottage cheese
- 1 can (15 oz / 425 g) pumpkin puree
- ¾ cup (90 g) powdered Swerve or any other sugar-free powdered sweetener
- 3 large eggs (155 g)
Note: Make sure you use unsweetened pumpkin puree and not pumpkin pie filling.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (177°C). Grease an 8-inch round cake pan (not a springform pan) and place a round cutout of parchment paper at the bottom.
Now, place this pan inside a larger baking dish, like a 9×13 inch tray, which will be used for a water bath.
Step 2: Blend the Cottage Cheese
Add the cottage cheese to a blender and blend until completely smooth. Scrape down the sides in between to make sure there are no lumps left. This step is important for getting that creamy texture.
Step 3: Add the Rest of the Ingredients
Now add the pumpkin puree, powdered sweetener, and eggs to the blender. Blend everything together until smooth and well-mixed. Scrape down the sides again if needed.
Step 4: Set Up the Water Bath
Pour the blended batter into your prepared cake pan. Then, carefully pour hot water into the larger baking dish until the water level reaches halfway up the sides of the inner cake pan. This water bath helps the cheesecake cook evenly and stay soft.
Step 5: Bake the Cheesecake
Place the baking setup in the oven and bake for about 60 minutes, or until the cheesecake is firm and set. The top might look slightly soft but should not jiggle too much.
Step 6: Cool and Chill
Once baked, remove the cake pan from the water bath. Let it cool completely at room temperature. Then, place it in the fridge to chill for at least 4 hours or overnight. This helps the texture become dense and creamy.
Step 7: Remove and Serve
To remove the cheesecake from the pan, gently run a spatula around the edges. Flip the cake upside down onto a plate, and then flip it again onto another plate so it stands upright. Slice and enjoy!
This creamy pumpkin cheesecake is not only low-carb and keto-friendly, but it’s also incredibly easy to make. No fancy mixers or baking skills required—just a blender, a few basic ingredients, and some patience while it sets. It’s a healthier option for the festive season or whenever you’re craving dessert without the guilt. Add a pinch of cinnamon or nutmeg to give it a more traditional fall flavour if you like!
FAQs
Can I use cream cheese instead of cottage cheese?
Yes, but the recipe is designed for cottage cheese to keep it lighter and higher in protein. If you prefer cream cheese, you may need to adjust the texture slightly.
Is pumpkin puree the same as pumpkin pie filling?
No. Pumpkin puree is plain, unsweetened mashed pumpkin. Pumpkin pie filling has added sugar and spices and is not suitable for this low-carb recipe.
Why use a water bath for baking?
A water bath helps the cheesecake bake gently and evenly, which prevents cracks and gives a smoother texture.
How long should I chill the cheesecake before serving?
Chill the cheesecake for at least 4 hours, or overnight, for best results. This helps it firm up properly and makes it easier to slice.
Can I add spices like cinnamon or nutmeg?
Yes, you can add cinnamon, nutmeg, or pumpkin spice to enhance the flavour without affecting the base recipe.
