Every fall, I find myself gravitating toward desserts that feel like a cozy sweater. The moment the leaves start turning, my kitchen is filled with the scent of cinnamon and nutmeg. A few years ago, I was craving pumpkin cheesecake but didn’t want to fuss with a crust—and that’s exactly how my Crustless Pumpkin Cheesecake Bake came to be. Now, it’s the dessert my kids request every single year. It’s incredibly creamy, naturally gluten-free, and you can easily make it low sugar without sacrificing that rich, comforting flavor. Honestly, it’s fall baking at its easiest.
Table of Contents
Table of Contents
Why You’ll Love This Crustless Pumpkin Cheesecake Bake
This little dessert checks all my fall baking boxes — and I have a feeling it’ll do the same for you. Here’s why it’s a keeper:
- 10-minute prep — seriously, you just whisk and pour
- Only 7 simple ingredients — nothing fancy required
- No crust means zero rolling, pressing, or extra butter
- Naturally gluten-free — safe for pretty much everyone at the table
- Easily made low sugar with a brown sugar alternative
- Light yet creamy — the coziest autumn dessert without feeling heavy
Once you try it, you’ll wonder why you ever bothered with a crust!
Ingredients for Crustless Pumpkin Cheesecake Bake
This recipe starts with just seven simple ingredients you can find at any grocery store. The real magic is in how you handle them—don’t skip that cottage cheese step, okay? Here’s exactly what goes into the dish.
- 1 can (15 oz) 100% pure canned pumpkin puree (not pumpkin pie filling — trust me, the label matters!)
- 1 cup cottage cheese, blended until completely smooth
- 3 large eggs
- ⅔ cup brown sugar alternative or packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
How to Prepare Crustless Pumpkin Cheesecake Bake
I promise this is the easiest cheesecake you’ll ever make—no water bath, no fancy pans, just a quick whisk and bake. Here’s how it all comes together in my kitchen.
Step 1: Preheat and Prep for Your Crustless Pumpkin Cheesecake Bake
First, crank your oven to 350°F (175°C). While it warms up, grab an 8×8-inch baking dish. I always line mine with parchment paper—it makes lifting the whole bake out a breeze and cleanup is a dream. If you’re out of parchment, a good coating of cooking spray works too.
Step 2: Mix the Wet Ingredients for Crustless Pumpkin Cheesecake Bake
In a large bowl, whisk the eggs, brown sugar (or your sugar alternative), vanilla, and salt until they’re all friendly. Then add the pre-blended cottage cheese and the pumpkin puree. Remember, the cottage cheese absolutely must be silky smooth before it goes in—I blend mine until it looks like thick cream. Whisk everything together until it’s one uniform, gorgeous orange batter.
Step 3: Add Spices and Combine for Crustless Pumpkin Cheesecake Bake
Sprinkle in the pumpkin pie spice. Now whisk like you mean it! You want those spices completely dissolved, no little clumps of cinnamon hiding. That way every single bite tastes like pure autumn.
Step 4: Bake and Chill Your Crustless Pumpkin Cheesecake Bake
Pour the batter into your prepared dish and slide it into the oven. Bake for 35–45 minutes. The edges will look set and lightly golden, and the center should still have a gentle jiggle—like soft-set pudding, not liquid. Take it out, let it cool on the counter until it’s room temperature, then pop it into the fridge for at least 2 hours. If you can wait overnight, it gets even creamier and slices beautifully. This is my favorite make-ahead trick for fall gatherings.
Ingredient Notes and Substitutions for Your Crustless Pumpkin Cheesecake Bake
I learned the hard way—only grab 100% pure pumpkin puree, never the pumpkin pie filling. Those cans are pre-sweetened and spiced, and they’ll throw off the whole delicate balance. For the sugar, a brown sugar alternative keeps it wonderfully low sugar without sacrificing that caramel-like depth. If you’re feeling traditional (and not counting carbs), packed light brown sugar gives you Grandma’s exact sweetness. And the cottage cheese? Oh, blend it until it’s absolutely silky smooth. I wouldn’t dream of swapping it—nothing else gives that creamy, protein-rich magic.
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Crustless Pumpkin Cheesecake Bake in Just 10 Minutes
A creamy, crustless pumpkin cheesecake bake that’s naturally gluten-free and easily made low sugar. Perfect for a light fall dessert.
- Total Time: 3 hours
- Yield: 9 servings 1x
Ingredients
- 1 can (15 oz) 100% pure canned pumpkin puree
- 1 cup cottage cheese, blended until completely smooth
- 3 large eggs
- ⅔ cup brown sugar alternative or packed light brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease it thoroughly with cooking spray.
- In a large mixing bowl, whisk together the eggs, brown sugar, vanilla extract, and salt. Whisk in the pre-blended smooth cottage cheese and the pure pumpkin puree until completely uniform.
- Add the pumpkin pie spice and whisk vigorously until the spices are fully incorporated and no clumps remain.
- Pour the smooth batter into your prepared baking dish. Bake for 35–45 minutes. The edges should look beautifully set and slightly golden, while the center should have just a very slight jiggle.
- Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator to chill for at least 2 hours before slicing to allow the cheesecake texture to fully set.
Notes
- Blend the cottage cheese until completely smooth before mixing to ensure a creamy texture.
- Use brown sugar alternative for a low-sugar version, or packed light brown sugar for a traditional taste.
- Chill the baked cheesecake for at least 2 hours before slicing; overnight chilling yields the best texture.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (1/9 of dish)
- Calories: 63
- Sugar: 2.2g
- Sodium: 155mg
- Fat: 2.2g
- Saturated Fat: 0.8g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 4.8g
- Fiber: 1.2g
- Protein: 5.9g
- Cholesterol: 65mg
Tips for the Best Crustless Pumpkin Cheesecake Bake
I’ve got a few little secrets that make this bake turn out perfectly every time. First, blend that cottage cheese until it’s absolutely silky smooth—no lumps allowed, or you’ll taste them. Keep an eye on the oven; pull it when the center still has a soft jiggle. Overbaking dries it out fast. Always line your dish with parchment for easy lifting. And chill it thoroughly—overnight is best. I make this the night before so it’s ready for any fall gathering, and the texture just gets dreamier.
Crustless Pumpkin Cheesecake Bake FAQ
Can I use pumpkin pie filling instead of puree? Oh, please don’t! Pumpkin pie filling is already sweetened and spiced, which completely throws off this recipe. You want 100% pure pumpkin puree—no tricky ingredients, just pure orange goodness.
How do I know when this healthy pumpkin dessert is done? The edges will look beautifully set and lightly golden. Give the dish a gentle nudge—if the center has just a tiny wobble, like soft-set pudding, you’re golden. It firms up as it chills, so resist the urge to overbake.
Can I freeze this gluten-free cheesecake bake? Absolutely. I wrap individual slices really well in plastic wrap, then foil, and freeze them for up to 2 months. Just let a slice thaw overnight in the fridge, and it’s as creamy as day one.
Can I make it dairy-free? You could try a dairy-free cottage cheese alternative, but I haven’t tested it myself. The texture might vary since that smooth cottage cheese is the whole creamy secret. If you experiment, I’d love to hear how it goes!
How to Store and Reheat Your Crustless Pumpkin Cheesecake Bake
This dessert is meant to be served chilled, straight from the fridge—so no reheating needed, hooray! Just cover leftovers tightly and pop them back in the refrigerator for up to 5 days. If you want to freeze some, wrap individual slices really well in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, and it’s as creamy as ever.
Nutritional Information for Crustless Pumpkin Cheesecake Bake
Here’s a quick peek at what one square (1/9 of the dish) delivers: only 63 calories, 2.2g fat, 0.8g saturated fat, 65mg cholesterol, 155mg sodium, 4.8g carbs, 1.2g fiber, 2.2g sugar, and a nice 5.9g protein. These numbers are just estimates, though—they’ll shift a bit depending on your exact brown sugar choice and brands.
Share Your Creation
Did you whip this up? I’d truly love to hear! Drop a comment, give it a star rating, or tag @FrostyRecipes with your photo—I love seeing your Crustless Pumpkin Cheesecake Bake come to life! You can also follow us on Facebook for more delicious recipes.
