No-Churn Pumpkin Cheesecake Cottage Cheese Ice Cream

Make this Pumpkin Cheesecake Cottage Cheese Ice Cream without an ice cream maker! Naturally sweetened with maple syrup, this no-churn recipe is creamy and packed with fall flavors. Topped with gluten-free graham cracker bits made from all-natural ingredients, it’s the perfect way to enjoy a classic pumpkin dessert.

ByNicole Bonilla
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Pumpkin cheesecake cottage cheese ice cream with graham crackers bits in a small glass bowl.

This no-churn pumpkin cheesecake cottage cheese ice cream is creamy, smooth, and tastes just like a frozen slice of pumpkin cheesecake — but with a sneaky boost of protein. The cottage cheese blends up so silky you’d never guess it’s there, and the maple syrup adds just the right touch of natural sweetness without making it heavy.

What makes this recipe extra special is the homemade gluten-free graham cracker bits — they bring that classic cheesecake crust flavor and add a fun little crunch in every bite. I love that this dessert feels indulgent but is made with simple, all-natural ingredients that actually leave me feeling good.

Pumpkin cheesecake has always been one of my favorite fall treats, but I never feel great after a big slice. This version gives me all those nostalgic flavors in a lighter, frozen twist that I look forward to making year-round. Because why not?! 🙂

Why You’ll Love This Cottage Cheese Ice Cream with Pumpkin Cheesecake Recipe

  • No Ice Cream Maker Needed: This no-churn recipe makes creamy ice cream right from your kitchen.
  • Rich Pumpkin Cheesecake Flavor: Enjoy all the flavors of pumpkin cheesecake in a smooth ice cream form.
  • Naturally Sweetened: Maple syrup adds the perfect sweetness without refined sugar.
  • Graham Cracker Crunch: The gluten-free graham cracker bits add a delicious texture to every bite.
Close-up of a glass bowl of pumpkin cheesecake cottage cheese ice cream.

Ingredients & Substitutions

Here is everything you need to make the best-tasting homemade pumpkin cheesecake cottage cheese ice cream:

Cottage Cheese: If you want a creamier texture or need a dairy-free option, you can substitute cottage cheese with silken tofu or cashew cream. You can use low-fat cottage cheese, whole milk cottage cheese, or full-fat cottage cheese, depending on your taste preference.

Cream Cheese: To make it lighter, you can use Greek yogurt or a dairy-free cream cheese alternative like almond or coconut cream cheese. *

Maple Syrup: Replace maple syrup with honey or agave syrup for a different natural sweetener. For a lower-calorie option, you can use a sugar-free sweetener like stevia or erythritol.*

Vanilla Extract: Vanilla extract can be substituted with almond extract or a dash of cinnamon for a unique flavor twist.

Lemon Juice: You can use lime juice or orange juice as a citrus alternative.*

Maple Extract: This is optional, but if you don’t have it, you can skip it or add more maple syrup for extra flavor.

Pumpkin Puree: Make sure to use pure pumpkin puree (not pumpkin pie filling) as indicated in the recipe. If you want a different fruit puree, you can use sweet potato puree or butternut squash puree for a similar consistency.*

Pumpkin Pie Spice: You can make your own pumpkin pie spice blend by mixing cinnamon, nutmeg, ginger, and cloves. Adjust the quantities of your pumpkin spice to your taste preference.

Gluten-Free Graham Cracker Bits: To keep it gluten-free, you can use gluten-free graham crackers. For a nutty crunch, crushed pecans or walnuts can be a great substitute.

Additional Sweetener: If you want it sweeter, you can add more maple syrup or your sweetener of choice. Taste and adjust to get the best flavor.

*I have not tested these substitutions.

Top view of a white dish with pumpkin cheesecake cottage cheese ice cream and an ice cream scoop.

How to Make My Homemade Pumpkin Cheesecake Ice Cream Recipe with Cottage Cheese

Step 1: Blend the Ice Cream

In a food processor, high-speed blender, or immersion blender, combine the cottage cheese and cream cheese. Blend until smooth and creamy.

Add in the maple syrup (or your chosen sweetener), vanilla extract (or alternative flavor), lemon juice (or citrus alternative), and optional maple extract. Blend again until everything is well incorporated, and the mixture is sweet and flavorful.

Scoop out 3/4 of the mixture and spread it in a shallow dish.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
Spreading cottage cheese cheesecake ice cream in a shallow dish with a spatula.

Add the pumpkin puree and pumpkin pie spice to the remaining ice cream mixture. Blend until the pumpkin is fully mixed in and the ice cream base has a uniform orange color.

Taste the ice cream base and adjust the sweetness or spice levels by adding more maple syrup or pumpkin pie spice, if desired.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Layer the Ice Cream

Spread the pumpkin layer over the white layer in the dish. Then sprinkle in my Gluten-Free Graham Cracker Bits or your favorite graham crackers.

Using a spoon, gently flip the ice cream sporadically so that the bottom white layer is on top to create swirls between the two colors.

Freeze the ice cream for about 2 hours or until frozen enough to be firm, but soft enough to scoop.

If the ice cream is in the freezer long enough to become frozen solid, simply set it out on your counter and allow it to thaw for 10-15 minutes until it reaches a soft enough consistency.

Mixing cranberries into muffin batter.
Folding in the pumpkin mixture and graham cracker bits to the ice cream with a spoon.
Close of a scoop of pumpkin cheesecake cottage cheese ice cream in a glass bowl.

My Expert Recipe Tips

Serving Temperature: For the best texture and flavor, allow the ice cream to sit at room temperature for 10-15 minutes before scooping and serving, especially if it has been stored in the freezer for an extended period.

Pre-scooped Portions: For convenience, consider pre-scooping the ice cream into single-serving portions before freezing. This makes it easier to serve when you’re ready to enjoy.

Frequently Asked Questions

I keep it in an airtight container in the freezer, and when I’m ready to scoop, I let it sit on the counter for about 10 minutes so it softens a bit and gets that creamy, easy-to-scoop texture. And yes — I definitely sneak a few spoonfuls straight from the container sometimes!

Absolutely! This recipe is completely no-churn, so all you need is a blender or food processor. Just blend it all up until smooth, freeze it, and you’re good to go. It’s so simple, and that’s why I keep coming back to it.

It is! The cottage cheese base adds a good protein boost, so each scoop is a little more satisfying than regular ice cream. It’s one of my favorite tricks for making dessert feel more nourishing.

You can swap in honey for a similar natural sweetness, or even use dates if you want a thicker, slightly caramel-like flavor. It’s fun to play around and find what works best for your taste.

Yes! It has all those cozy, spiced fall flavors that remind me of pumpkin pie, just in frozen form. It’s like eating a cold slice of pumpkin cheesecake — so good.

I haven’t tried it dairy-free yet, but you could experiment with a thick dairy-free yogurt instead of cottage cheese and use a dairy-free cream cheese or coconut cream. The texture and flavor might change a bit, but it could be a fun twist!

Yes, you can use fresh pumpkin puree instead of canned pumpkin puree. Simply cook and puree fresh pumpkin until smooth. Ensure it’s not too watery; you may need to strain it to remove excess moisture.

Do you love pumpkin? Check out more of my easy and healthier pumpkin recipes:

More Dessert Recipes

Pumpkin cheesecake cottage cheese ice cream with graham crackers bits in a small glass bowl.

No-Churn Pumpkin Cheesecake Cottage Cheese Ice Cream

Make this Pumpkin Cheesecake Cottage Cheese Ice Cream without an ice cream maker! Naturally sweetened with maple syrup, this no-churn recipe is creamy and packed with fall flavors. Topped with gluten-free graham cracker bits made from all-natural ingredients, it’s the perfect way to enjoy a classic pumpkin dessert.
5 from 5 votes
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Servings 5
Prep Time 10 minutes
Total Time 2 hours

Ingredients
  

  • 1-1/2 cups cottage cheese
  • 1/4 cup cream cheese
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 drops maple extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup

Instructions
 

  • In a food processor, high-speed blender, or immersion blender, combine the cottage cheese and cream cheese. Blend until smooth and creamy.
    Add in the maple syrup (or your chosen sweetener), vanilla extract (or alternative flavor), lemon juice (or citrus alternative), and optional maple extract. Blend again until everything is well incorporated, and the mixture is sweet and flavorful.
    Scoop out 3/4 of the mixture and spread it in a shallow dish.
  • Add the pumpkin puree and pumpkin pie spice to the remaining ice cream mixture. Blend until the pumpkin is fully mixed in and the ice cream base has a uniform orange color.
    Taste the ice cream base and adjust the sweetness or spice levels by adding more maple syrup or pumpkin pie spice, if desired.
  • Spread the pumpkin layer over the white layer in the dish. Then sprinkle in my Gluten-Free Graham Cracker Bits or your favorite graham crackers.
    Using a spoon, gently flip the ice cream sporadically so that the bottom white layer is on top to create swirls between the two colors.
    Freeze the ice cream for about 2 hours or until frozen enough to be firm, but soft enough to scoop.
    If the ice cream is in the freezer long enough to become frozen solid, simply set it out on your counter and allow it to thaw for 10-15 minutes until it reaches a soft enough consistency. 

Video

Nutrition

Calories: 186kcalCarbohydrates: 23gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 238mgPotassium: 217mgFiber: 1gSugar: 19gVitamin A: 5961IUVitamin C: 2mgCalcium: 102mgIron: 1mg
Keyword cheesecake, chocolate ice cream, cottage cheese, cream cheese, gluten free, graham cracker, pumpkin
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This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.

9 Comments

  2. I have to admit I was skeptical but I gave this a try a couple nights ago and it is amazing! I added a little extra maple syrup. I love the pumpkin flavor and I can’t even tell it’s made with cottage cheese. My husband loved it too! Would this work with greek yogurt too??

    Reply

  3. This tasted soooo good! It was super easy to make and wasn’t too sweet! Thank you for such a creative and healthy recipe 🙂

    Reply

  5. Hi Nicole your recipes for the cottage cheese cheesecake icecream looks so good. I plan on making the strawberry one for my granddaughters 2nd bday as an 8 inch cake layer. Just wondering what’s the volume it makes. Thanks for your reply.

    Reply

    1. Hi Jean,
      I’m excited for you to make the strawberry cottage cheese ice cream! It makes up roughly 2–2-1/2 cups of ice cream. Please let me know how it turns out! 🙂

      Reply
5 from 5 votes (1 rating without comment)

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