Pumpkin Cheesecake Cottage Whip is a quick and easy snack or dessert for fall. It’s filled with pumpkin spice flavors for a yummy treat.
This recipe is Trim Healthy Mama Friendly (THM FP), low in fat and low in carbs.
Ever since I realized how much more amazing cottage cheese is when blended, I’ve been on a quest to find out all the yummy ways I can eat it.
The other day I had some pumpkin left in the fridge from making Pumpkin Oatmeal Pancakes, so I made a quick cottage whip with it.
And let me tell you:
Pumpkin Cheesecake Cottage Whip is amazing!
It’s creamy and delicious, filled with autumnal flavors.
I might be biased, but it tastes like a no bake pumpkin cheesecake.
Only it’s even better:
- no chilling required
- it’s sugar free, low in carbs AND low in fat
- you can enjoy it as a snack or as dessert – it’s always delicious
One word of warning though: If you eat it as dessert after a meal, it’s better suited for after an E meal.
The pumpkin cottage whip has 7g net carbs (according to My Fitness Pal), so if you have it after an S meal, make sure it’s a very low carb s meal.
Tips for this Pumpkin Cheesecake Cottage Whip:
- I use a stick blender to make this, because it’s too small a quantity for a regular blender or a food processor.
- Sweeten to taste! I prefer using a pinch of pure stevia, but if you like it very sweet I would use Super Sweet or Gentle Sweet instead.
- If you have it, add a little maple extract. Delicious! But totally optional.
- You can easily make your own pumpkin purée if you don’t want to use canned, and it works beautifully in this recipe.
View the printable recipe here:
Pumpkin Cheesecake Cottage Whip
- 1/2 cup low fat cottage cheese
- 1/2 cup canned pumpkin (NOT pumpkin pie filling!)
- 1/2 teaspoon pumpkin spice
- sweetener of choice (I used a few pinches of pure stevia, but you can also use a few teaspoons of a sweetener blend)
- Blend all ingredients until smooth. Serve right away or chill before serving for a firmer, more cheesecake-like texture. I like sprinkling on a chopped walnut for a little crunch.
Barbara Geary says
Can you use ricotta cheese in place of cottage cheese?
I think that would be delicious, Barbara! It will definitely alter the nutritional values though.
Pumpkin has carbs so how come it is zero carb?
Heather, thanks for bringing this to my attention. It seems to be a hiccup with the recipe template, it’s obviously not zero carbs. I’ll fix it ASAP!