A gluten-free, low-carb, sugar-free, high protein pumpkin cheesecake made with cottage cheese, perfect for a quick, nutritious single serving dessert with a light and fluffy texture.
Use an 8-ounce ramekin for single-serve portions., High-speed blender or food processor is recommended for smooth texture., Optional add-ins include protein powder, nut crust, or different toppings like Greek yogurt, nuts, sugar-free caramel., Sweetener can be adjusted to keto-friendly options like monk fruit or erythritol, or natural sugars like maple syrup or honey (reduce liquids accordingly)., The cheesecake can be made ahead and stored refrigerated for 3-4 days or frozen for up to 1 month., For a larger cheesecake, multiply ingredients by 6-8 for an 8-9 inch springform pan and bake 35-40 minutes or longer until set., Substitutions include cream cheese for classic flavor or silken tofu for dairy-free option (texture will differ)., Pumpkin puree can be substituted with sweet potato puree 1:1.