If you’ve had the pumpkin cheesecake at the Cheesecake Factory, this cup is built around the same idea: a creamy pumpkin filling with graham cracker crumbs and whipped topping. Mine is single serve and no bake, and the base is blended cottage cheese, so it comes together in a few minutes with your blender.
I’ve lost over 90 pounds eating high-protein, low-sugar desserts like this one.
Why This Works
Blended cottage cheese is what makes this taste like cheesecake. It turns thick and a little tangy, and 3/4 cup of it means your dessert comes with real protein.
Pumpkin puree loosens the base so it blends smooth without extra liquid, and it adds some fiber along the way. Allulose keeps the sugar low. While the cup chills, the graham crumbs start to soften into something close to a cheesecake crust.