- 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