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Pumpkin Cottage Cheese Cheesecake (No Flour) — Two-layer cheesecake with an oat-butter crust and a creamy filling of 320g cotta
Oat-BasedOat-Based — built around oats as primary ingredientHigh ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedGluten-FreeGluten-Free — no gluten-containing ingredientsCottage CheeseCottage Cheese — features cottage cheese as a key ingredient

Pumpkin Cottage Cheese Cheesecake (No Flour)

Two-layer cheesecake with an oat-butter crust and a creamy filling of 320g cottage cheese, 2 eggs, honey, vanilla and 350g grated pumpkin. Gluten-free and flourless.

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20 min prep / 60 min total
324 kcal
10.3g protein
8 servings
Easy

Watch How to Make This

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Ingredients

Ingredients updated to metric measurements
  • 1 cupoats

    ground in a coffee grinder

  • 120 gbutter

    grated

  • 1 cupoats
  • 2 tbspsugar-free syrup

    or honey

  • 320 gcottage cheese
  • 2eggs
  • 50 mlhoney

    or syrup

  • 70 gcornstarch
  • 1 gvanillin
  • 350 gpumpkin

    finely grated

Instructions

  1. Grind 1 cup oats to flour in a coffee grinder and mix with 120g grated butter, another cup of oats and 2 tablespoons sugar-free syrup.

  2. Press the oat crust into the bottom of a baking dish.

  3. Blend 320g cottage cheese with 2 eggs and 50ml honey until smooth, then stir in 70g cornstarch and 1g vanillin.

  4. Fold in 350g finely grated pumpkin and pour the filling over the crust. Sprinkle extra oats on top.

  5. Bake at 180°C for 30- until set. Cool completely so the cheesecake firms up before slicing.

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