Crustless Butternut Cheesecake

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1.7 min read
Butternut Cheesecake Recipe

Crustless Butternut Cheesecake

This cheesecake is a feast for both palate and heart. A slice of regular cheesecake, like the Original Cheesecake at The Cheesecake Factory, is a whopping 710 calories and 29 grams of saturated fat (the sat fat equivalent of three Big Macs!). Our Pritikin Butternut Cheesecake has one-tenth the calories, and 0 grams of saturated fat.
Prep Time1 hour
Active Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert, Entertaining
Cuisine: American, International, Slow Yet Simple
Yield: 12


  • 1 pound cream cheese fat-free
  • 4 ounces cottage cheese fat-free, low-sodium
  • 1 package (12 oz) silken tofu
  • 1/2 cup egg whites
  • 1/2 cup Splenda
  • 1/2 cup roasted butternut squash pureed. See Recipe Notes below.
  • 2 tablespoons vanilla


  • Preheat oven to 375 degrees.
  • In a food processor, mix cream cheese, cottage cheese, and tofu until very smooth.
  • In a large bowl, combine egg whites, Splenda, pureed butternut squash, and vanilla with a spoon (not a whisk).
  • Add cream cheese mixture to egg white mixture. Blend until smooth. Spoon into 12 ramikens.
  • Bake for 30 minutes in a hot water bath. To prepare hot water bath, put your filled ramekins in a larger pan and add enough boiling-hot water to reach halfway up the sides of the ramekins.
  • Cool. Then remove cheesecakes from ramekins. Serve, if desired, with a drizzle of Chambord Raspberry Coulis.**


* To roast butternut squash, pre-heat oven to 400 degrees. Cut squash in half and scoop out seeds.  In a baking dish, roast (cut sides up) until fork tender, about 40 to 60 minutes. Scoop out 1/2 cup of flesh and puree in food processor. You'll use this pureed 1/2 cup for your cheesecake recipe. The remaining roasted squash can be used to make Two Squash Soup.
** Our chefs' dessert sauce Chambord Raspberry Coulis is divine!
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