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:
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.
Blend the ingredients with a stick blender until fully combined.
Refrigerate the mixture to ensure a firmer, cheesecake-like texture.
Serve with chopped walnuts for added crunch.
This Pumpkin Cheesecake Cottage Whip recipe is a delicious creamy dessert that tastes good at any time of year, but tastes especially good during fall. Please come back to leave a comment below if you try this.
Healthy and colorful dessert!
