Healthy Pumpkin Cheesecake Recipe

This pumpkin cheesecake is so good and uses an unexpected ingredient to make it that way!

I love cheesecake. I dream of cheesecake.

A slice of half-eaten Healthy Pumpkin Cheesecake on a white plate with a spoon.

But aside from the recipe I did for my Clean Eating Desserts ebook, I just haven’t really had the time to invest in making cheesecake.

Thankfully, things are different now. I can whip up a batch of cheesecake batter in about 5 minutes and have it out of the oven in half an hour and ready to eat by dinner thanks to a post I found on Pinterest. And I won’t kill my eating plan by doing it either!

I found a recipe on Pinterest (the source link is no longer active), but it wasn’t clean, so I got to work.

I didn’t have to tweak it much, which was great! And the outcome was simply delicious!

Now I realize this cheesecake doesn’t have a crust, and for many people, it’s just not cheesecake without it. But trust me, this stuff is really, really good even without the crust! And if you get really desperate for a crust, simply press some ground-up walnuts into the bottom of your pan (parchment lined for this) for a clean crust. Walnuts are wonderful with this!

More Healthy Cake Recipes

Recipes Used

Healthy Pumpkin Cheesecake Recipe Card

Copyright Information For The Gracious Pantry
Clean Eating Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

A delicious cheesecake with a twist!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 62kcal


  • ¾ cup cottage cheese
  • cup plain Greek yogurt
  • 1 tbsp. white whole wheat flour
  • 2 tbsp. honey
  • 2 medium medjool dates (pits removed)
  • ¼ tsp. salt
  • 4 large egg whites
  • 2 tbsp. lemon juice
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ½ tsp. pumpkin spice (see recipe link above – no sugar added if purchased)


  • Place everything in your blender and blend until smooth. Pour into a greased or parchment lined cake pan (about 7 inches) or do as I did and use a mini scone pan.
  • Bake at 350 F. for 25-30 minutes. It’s done when the top is golden brown.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 62kcal | Carbohydrates: 7g | Protein: 6g | Fat: 1g | Cholesterol: 4mg | Sodium: 165mg | Potassium: 102mg | Sugar: 5g | Vitamin A: 2410IU | Vitamin C: 2.1mg | Calcium: 41mg | Iron: 0.3mg


  1. graciouspantry says:

    Just leave them out. If you’re worried about the sweetness, you can add an extra tbsp. of honey.

  2. graciouspantry says:

    My pleasure! 🙂

  3. graciouspantry says:


  4. graciouspantry says:

    Either way.

  5. graciouspantry says:

    Awesome! I hope you enjoy it! 🙂

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  7. graciouspantry says:

    Glad you enjoyed it. 🙂

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  9. Sounds great! Do you think I could sub in something else if I don’t have dates? Such as more honey?

    1. graciouspantry says:

      Sure, you could add about 1 tbsp. extra honey.

  10. I have to be honest, I was a little skeptical about a yogurt and cottage cheese cheesecake….but it was fantastic! I really loved the lemon in it and the texture was surprisingly rich! Thanks for this recipe!

    1. The Gracious Pantry says:

      My pleasure! 🙂

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