- ½ cup Cottage cheeselow fat
- ½ cup Canned pumpkin
- ½ tsp Pumpkin spice
- Sweetenerof choice
- Walnutschopped, to taste
Pumpkin Cheesecake Cottage Whip
Pumpkin Cheesecake Cottage Whip is one of my favorite healthy desserts to make for fall. Full of delicious pumpkin spice flavors, this creamy cheesecake in a pot is really easy to make and only requires a few simple ingredients. I usually use a few pinches of pure stevia, but you can substitute with your favorite sweetener.
To make the dessert, I start by blending all of the ingredients together using a stick blender. Make sure you use canned pumpkin and not pumpkin pie filling. Once smooth, transfer to a little glass or jar. Serve immediately or refrigerate before serving for a firmer, more cheesecake-like texture. Garnish with chopped walnut to add some crunch and extra texture.
To make Pumpkin Cheesecake Cottage Whip, you will need the following ingredients:
Steps to make Pumpkin Cheesecake Cottage Whip
1 | Prepare whip | 2 |
Place ½ cup low fat cottage cheese, ½ a cup of canned pumpkin, ½ a teaspoon of pumpkin spice, and sweetener of choice in a bowl. | ||
2 | Blend | 3 |
Blend the ingredients with a stick blender until fully combined. | ||
3 | Refrigerate | 30 |
Refrigerate the mixture to ensure a firmer, cheesecake-like texture. | ||
4 | Serve | |
Serve with chopped walnuts for added crunch. | ||
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