Pumpkin Protein Cheesecake

This is a super easy Pumpkin Protein Cheesecake! It has a crunchy graham cracker crust made from einkorn or sprouted crackers, with a smooth, protein-rich filling crafted from cottage cheese, yogurt, pumpkin puree, and lightly sweetened with date or coconut sugar, and its all made in a blender!

The real magic happens with the Whipped Kefir Topping, which adds a tangy, probiotic-rich layer to balance out the sweetness. Made from heavy cream, monk fruit sweetener, and kefir cheese, it’s a light and airy finish for each slice.

Perfect for a healthier dessert option, this pumpkin cheesecake is a delicious, guilt-free way to celebrate fall’s favorite flavors! Enjoy it straight from the fridge, letting each bite bring you the taste of the season with a wholesome twist.

Equipment

8 or 9" springform pan

Ingredients

Graham Cracker Crust

1½ cups Einkorn Graham Crackers or Sprouted Graham Crackers
½ cups unsalted butter, melted

Cheesecake

2 cups Cottage Cheese I used 2% but any kind will work
½ cup Yogurt Plus or Greek yogurt
½ cup pumpkin puree
2 eggs
¾ cup Date sugar or coconut sugar
3 tbsp einkorn flour or corn starch
2 tablespoons Maple Syrup
3 teaspoons Pumpkin Pie Spice

Topping

1 cup Whipped Kefir Topping
1½ cups Heavy Whipping Cream
4 tablespoons Kefir Cheese you can use Yogurt Cheese too
¼ cup Monk Fruit Sweetener

Instructions

Graham Cracker Crust

Preheat oven to 350 and grease an 8-inch springform pan.
Combine the graham cracker crumbs, sugar, in a small bowl. Stir in the melted butter, and combine until evenly moistened.
Press crumbs evenly into the bottom of the prepared pan and bake cheesecake for 10-12 minutes, or until golden and fragrant.

For the Cheesecake

Combine all ingredients, cottage cheese, yogurt, pumpkin puree, eggs, date sugar, flour, pumpkin spice, in a high-powered blender and process until smooth. About 20-30 seconds. Scrape down the sides to fully incorporate all the ingredients.
Pour cottage cheese mixture into prepared crust in springform pan. Bake for 30-35 minutes, or until the edges are set with a matte surface. The center should be slightly jiggly, but not sloshy.
Remove cheesecake from pan and let cool to room temperature. Refrigerate. for several hours or overnight.

Whipped Kefir Topping

Mix the cream with an electric mixer on low speed until the cream thickens enough to not spatter.
Increase speed to medium-high and add Monk Fruit. Continue to whip until the cream starts to hold soft peaks. Gently fold in the kefir cheese with a rubber spatula or whisk. Serve or refrigerate in a sealed container.
Serve or refrigerate in a sealed container.