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I took the viral TikTok hard boiled egg pudding and made it even better! This high protein pumpkin cheesecake pudding combines the viral egg pudding trend with creamy cottage cheese for the ultimate fall dessert. With over 14 grams of protein per serving, it tastes exactly like pumpkin cheesecake but in pudding form! Talk about a delicious way to start your day.

Why You’ll Love This Pumpkin Cheesecake Protein Pudding

• Ultra high protein: 14+ grams per serving from eggs and cottage cheese
• Tastes like real cheesecake: Creamy, tangy, and perfectly spiced
• 5-minute prep: Just blend and chill – no baking required!
• Keto-friendly: Low carb when made with sugar-free sweetener
• Gluten-free: Naturally grain-free and celiac-safe
• Perfect fall flavor: All the pumpkin spice vibes you crave
• Make-ahead friendly: Great for meal prep and busy weeknights

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Ingredients for Pumpkin Cheesecake Pudding

Main Ingredients

• 5 large hard boiled eggs, peeled and cooled
• 1/2 cup cottage cheese, drained
• 1/3 cup pumpkin puree (canned, NOT pumpkin pie filling)
• 1/3 cup pure maple syrup (or sweetener of choice)
• 2 tablespoons milk (dairy or non-dairy)
• 1 tablespoon vanilla extract
• 1.5- 2 teaspoons pumpkin pie spice
• 1/2 teaspoon lemon juice
• Pinch of salt

How to Make High Protein Pumpkin Cheesecake Pudding

Step 1: Perfect Hard Boiled Eggs

Stovetop Method:

1. Boil the eggs: Place eggs in pot, cover with water, bring to rolling boil
2. Time it right: Boil for exactly 2 minutes, then turn off heat
3. Let them sit: Cover pot and let eggs sit for 15 minutes
4. Ice bath: Transfer immediately to ice water for 30 minutes (prevents sulfur smell)
5. Peel when cool: Remove shells completely

Instant Pot Method(my preferred method):

1. Set up: Place trivet in Instant Pot, add 1 cup water, place eggs on trivet
2. Pressure cook: High pressure for 6 minutes
3. Quick release: Manually vent immediately when done
4. Ice bath: Transfer immediately to ice water for 30 minutes
5. Peel when cool: Remove shells completely

Step 2: Prepare Cottage Cheese

1. Drain cottage cheese: Place in fine mesh strainer for 10 minutes to remove excess liquid
2. This step is crucial: Excess liquid will make your pudding too thin

Step 3: Blend the Cheesecake Pudding

1. Add all ingredients to blender in this order: eggs, drained cottage cheese, pumpkin, maple syrup, milk, vanilla, spices, lemon juice, salt
2. Blend until smooth: Process until creamy and desired consistency
3. Scrape sides: Stop and scrape down sides if needed during blending
4. Check consistency: Add extra milk 1 teaspoon at a time if needed
5. Taste and adjust: Add more sweetener or spices as desired

Step 4: Chill for Best Results

1. Pour into containers: Divide between serving dishes or storage containers
2. Cover tightly: Use plastic wrap or airtight lids to prevent skin forming
3. Refrigerate overnight: Chill for at least 6 hours, preferably overnight
4. Let flavors develop: The egg taste disappears and cheesecake flavor intensifies!

Pro Tips for Perfect Pumpkin Cheesecake Pudding

• Drain the cottage cheese: This prevents watery pudding and ensures thick, creamy texture
• Use real pumpkin puree: Check labels, avoid pumpkin pie filling with added spices
• Don’t skip the lemon juice: It brightens the flavor and creates that authentic cheesecake tang
• Ice water bath essential: Prevents sulfur smell that can interfere with flavor
• Blend until smooth: Process until you reach desired creamy cheesecake texture
• Overnight chilling is key: Flavors meld and egg taste completely disappears

Serving Ideas for Fall Cheesecake Pudding

• Classic: Top with whipped cream and graham cracker crumbs
• Fancy: Drizzle with caramel sauce and candied pecans
• Healthy: Serve with chia seeds, hemp hearts, a sprinkle of pumpkin seeds and dark chocolate chips

Storage and Meal Prep

• Refrigerator: Store covered for up to 5 days
• Freezer: Freeze in popsicle molds for protein-packed treats
• Portion control: Divide into small mason jars for grab-and-go snacks
• Meal prep: Make Sunday for healthy desserts all week

Recipe Variations

Keto Pumpkin Cheesecake Pudding

• Replace maple syrup with sugar-free maple syrup
• Use full-fat coconut milk instead of regular milk

Dairy-Free Version

• Use dairy-free cottage cheese alternative
• Substitute with coconut milk or almond milk
• Top with coconut whipped cream

Extra Protein Boost

• Add 1 scoop vanilla protein powder (may need extra liquid)
• Use Greek yogurt instead of regular milk
• Serve with additional cottage cheese on the side

The Science Behind Why This Works

The magic happens during the overnight chill! Cold temperatures suppress sulfur compounds that create the “eggy” taste. The cottage cheese adds tanginess that mimics real cheesecake, while vanilla and pumpkin spice contain volatile compounds that dominate your sense of smell (80% of taste). The egg and cottage cheese proteins bind with other ingredients, creating new flavor compounds. Your brain associates the smooth, creamy texture with cheesecake, creating the perfect dessert illusion!

Nutrition Information (Per Serving)

Serves 3 people

• Calories: 268 per serving
• Protein: 14.7 grams
• Carbs: 28.2 grams
• Fat: 9.5 grams
• Fiber: 0.3 grams

FAQ About Cheesecake Pudding

Q: Can you taste the eggs or cottage cheese?
A: Not at all after chilling! The pumpkin and spices completely mask any egg flavor, and the cottage cheese just adds creaminess.

Q: What if I don’t like cottage cheese?
A: The cottage cheese gets completely blended and adds cheesecake tang, you won’t taste it as cottage cheese.

Q: Can I make this dairy-free?
A: Yes! Use dairy-free cottage cheese alternatives and non-dairy milk.

Q: How long does it keep?
A: Up to 5 days refrigerated in airtight containers.

Q: Can I use low-fat cottage cheese?
A: Full-fat works best for creaminess, but low-fat will work if that’s what you have.

The Bottom Line

This pumpkin cheesecake protein pudding takes the TikTok egg pudding trend to the next level! With over 14 grams of protein per serving and the rich, tangy taste of pumpkin cheesecake, it’s the perfect guilt-free fall dessert. Whether you’re following keto, looking for gluten-free desserts, or just want a delicious way to eat more protein, this recipe delivers the ultimate comfort food experience!

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