Clean Eating Pumpkin Cheesecake Recipe

Clean Eating Pumpkin Cheesecake

A delicious cheesecake with a twist!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings
Calories 62 kcal
Author The Gracious Pantry


  • 3/4 cup cottage cheese
  • 2/3 cup plain Greek yogurt
  • 1 tbsp. white whole wheat flour
  • 2 tbsp. honey
  • 2 medium medjool dates (pits removed)
  • 1/4 tsp. salt
  • 4 large egg whites
  • 2 tbsp. lemon juice
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 tsp. pumpkin spice (see recipe link above - no sugar added if purchased)
US Customary - Metric


  1. 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.

  2. Bake at 350 F. for 25-30 minutes. It's done when the top is golden brown.

Recipe Notes

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

Nutrition Facts
Clean Eating Pumpkin Cheesecake
Amount Per Serving (1 serving)
Calories 62 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 4mg1%
Sodium 165mg7%
Potassium 102mg3%
Carbohydrates 7g2%
Sugar 5g6%
Protein 6g12%
Vitamin A 2410IU48%
Vitamin C 2.1mg3%
Calcium 41mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.