Let Me Tell You About This Pumpkin Cheesecake Cottage Whip
Alright, I’ve got a bit of a story with this one. So you know how every fall people get really wild for anything pumpkin spice? Frankly, it’s gotten a bit out of hand. BUT I admit that a few years ago (blame a rainy Sunday afternoon and leftover pumpkin puree), I tossed together this Pumpkin Cheesecake Cottage Whip—totally on a whim, while dodging my cat, who decided the kitchen counter was his personal racetrack. To my surprise, it turned out so lush and creamy, I found myself sneaking spoons straight from the mixing bowl, not even sorry. Now it’s honestly a bit of a legend in my house. Still can’t believe something that takes barely 10 minutes tastes this fancy. Oh, and if you ever try whipping cream while your neighbor’s mower is buzzing loudly outside, you’ll know patience is a virtue.
Why This Recipe Might Win You Over
I make this when I want dessert, but I’ve convinced myself I don’t have time to bake (or just can’t be bothered to dig out the springform pan). My family goes absolutely bonkers (especially my brother, who claims to hate cottage cheese—but he’s never left this untouched). Sometimes, when I find myself with plain Greek yogurt instead of cottage cheese, I wonder if it’ll work—spoiler: it’s fine, but not as creamy. It’s also my secret weapon when someone drops by for coffee and I’ve got nothing but a can of pumpkin and half a tub of cottage cheese lurking in the fridge. Also? No worries about cracking a cheesecake, which is always mildly soul-crushing.
What You’ll Need (With My Usual Swaps)
- 1 cup cottage cheese (full-fat is creamier, but low-fat works; my grandmother always insisted on Daisy brand, but honestly, just use what you’ve got)
- 1/2 cup canned pumpkin puree—not pumpkin pie filling! Or, once I roasted a pie pumpkin and mashed it myself (bragging rights, but it barely tasted different)
- 3 tablespoons maple syrup (or honey, or in a pinch, a few tablespoons powdered sugar is fine)
- 1 teaspoon vanilla extract—real or fake, I won’t judge
- 1 teaspoon pumpkin pie spice (or a DIY sprinkle of cinnamon, nutmeg, and a little clove if you’re out)
- 1/3 cup cream cheese (softened—though sometimes I forget to soften it; just blitz a little longer)
- Pinch of salt (not strictly necessary, but it wakes everything up)
- Optional: Whipped cream for swirling on top, graham cracker crumbs for a bit of crunch, or chopped toasted pecans—I’ve done all three; go wild
So, How Do You Actually Make It?
- Toss the cottage cheese, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cream cheese, and salt in a blender or food processor. (This is when my cat thinks it’s time for dinner—ignore him.)
- Blend until super smooth and creamy. I tend to stop and scrape the sides a couple times; otherwise, you get little bits of cottage cheese hiding out.
- This is where I sneak a taste. It’s a public service—someone’s got to make sure it’s sweet enough. If you’re like me and want it sweeter, add an extra drizzle of syrup—no shame.
- Spoon it into cups, bowls, mugs, jam jars (the containers don’t judge). Swirl on some whipped cream if you’re feeling extra.
- Toss a few graham cracker crumbs and/or toasted pecans over the top. Or don’t. Actually, sometimes the fridge is empty and it’s just the plain whip and a spoon.
Little Notes I’ve Picked Up Along the Way
- Once, I tried blending too long and it got a bit soupy. Don’t panic—just chill it a while, it sort of sets up again.
- It’ll look a little odd and lumpy at first. Trust the process. By the end, it always pulls together—think ugly duckling to swan.
- I think it’s actually even better the next day, flavor-wise, but—confession—rarely lasts that long in my fridge.
Variations and Funny Mishaps
Okay, I’ve made this with butternut squash puree—totally tasty, a little lighter on flavor. Once, on a dare, I swapped in plain ricotta for the cottage cheese (honestly, it wasn’t my finest hour—kind of grainy, which nobody needs in a dessert). I sometimes switch out maple syrup for brown sugar if I’m running low. Oh, and a dash of bourbon once? Delicious, but only if kids aren’t around.
What If I Don’t Have a Fancy Blender?
So, to be honest, I love my old blender; it’s held together by duct tape. But, if you don’t have a blender or food processor, use a mixing bowl and a stick blender, or even just mash everything really well with a fork and call it “rustic.” Still tasty. And a bit of arm workout, actually.
How Long Will This Last (If At All)?
In theory, you could stash this in a sealed container in the fridge and it’d probably be great for a couple days. Though, honestly, in my house this never survives past one evening—someone always finds it late at night. Can’t blame them.
How Do You Like to Serve It?
For me, it’s all about piling it into cute little cups and making it feel fancier than it really is. My niece likes hers with extra graham cracker on top, and my partner always asks for a big swirl of whipped cream “like at the coffee shop.” Occasionally, I make a half batch and eat it straight out of the blender—no judgment zone here.
Stuff I Wish I’d Known: My Real Pro Tips
- I once tried to rush the blending, and ended up with mystery bits of unblended cottage cheese—don’t skimp on this step or you’ll notice.
- That time I swapped low-fat cream cheese for regular, it was runnier than I’d expected; actually, I find full-fat holds up better.
- Sometimes I think about doubling the batch. Then I remember how clumsy I am and just end up dribbling it down the side of the blender (so have an extra spatula handy for that, trust me).
FAQ…Because Friends Have Asked (No Joke)
- Can I make this ahead? Absolutely—just give it a stir before serving. If you’re more organized than me, chill it overnight, it’s even better (probably the flavors bond, or maybe it’s just cold deliciousness).
- Is this really cheesecake-y? It’s cheesecake-ish, I guess—if you want that super rich slice, this is lighter, more mousse than cake. But close enough for a Tuesday night treat!
- What if I hate cottage cheese? Funny thing—my brother hates it too and he still eats this. The blending makes it smooth, promise. But, if you really can’t deal, try Greek yogurt, though it’ll be tangier and a bit thinner.
- Can you freeze it? I did once, and it got a little weird—sort of icy. Wouldn’t bother unless you’re really desperate. Just eat it fresh.
- Is it healthy? Well, it’s not really health food, but it’s not unhealthy either. Good enough for me.
- Wait, do you actually LIKE pumpkin spice? Honestly? I like pumpkin, love cinnamon, but I’ll pass on “everything” spice latte. This just has balance, you know?
Anyway, if you try it, let me know how it goes, especially if you end up making it with something completely off the wall like sweet potato (I haven’t, but I’m curious). Oh, and if your cat gets in the way, just embrace the chaos—it’s part of the fun.
Ingredients
- 1 cup low-fat cottage cheese
- 1/2 cup pumpkin puree
- 2 tablespoons cream cheese, softened
- 2 tablespoons maple syrup or honey
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 cup whipped topping
- Crushed graham crackers for garnish (optional)
Instructions
-
1In a blender or food processor, add the cottage cheese, pumpkin puree, cream cheese, maple syrup, pumpkin pie spice, and vanilla extract.
-
2Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
-
3Transfer the pumpkin cheesecake mixture to a bowl and gently fold in the whipped topping until fully incorporated.
-
4Spoon the mixture into serving dishes or glasses.
-
5Garnish with crushed graham crackers if desired and chill for at least 10 minutes before serving.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
150 caloriescal
Protein:
9gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
