No-Bake, High-Protein Pumpkin Cheesecake for One
Makes: 1 Serving
Per Serving: 38g Protein | 366 Cal
If you’re anything like me, the moment you feel that first hint of crisp autumn air, you start craving all things pumpkin spice. Those seasonal cravings can hit hard! But who says you have to wait for a seasonal latte to get your fix? This healthy pumpkin cheesecake is here to satisfy those cozy cravings while keeping things light, healthy, and delicious. Whether you need a post-workout treat, a healthier, yet delicious fall treat, or a sweet snack to power you through the day, this easy-to-make no-bake pumpkin cheesecake recipe has got you covered!
Why You’ll Love This Recipe
Pumpkin Spice Bliss: The perfect balance of pumpkin puree and warm spices will give you all the fall feels, no matter the season.
High-Protein Powerhouse: With over 38g of protein per serving thanks to the best protein powder and boost from the Greek yogurt, this cheesecake isn’t just a tasty treat—it’s a nutritional win.
Quick & Easy: You can whip up this healthy pumpkin cheesecake without a lot of effort using some simple ingredients you may already have on hand.
Healthy Indulgence: Low in fat and packed with protein, these easy pumpkin cheesecakes are a snack you can feel good about enjoying.
Ingredients
1/2 cup pumpkin puree
1/2 cup (slightly under, about 130g) fat-free Greek yogurt
1/4 package (12g) Simply Delish Keto Vanilla Pudding
1 scoop vanilla protein powder (preferably Clean Simple Eats, but any vanilla-flavored protein will work. Aim for 25-30 g protein.)
1 oz reduced-fat cream cheese
1/2 sheet of graham crackers, crumbled (you could also use a bit of crumbled graham cracker crust)
Pumpkin pie spice (to taste)
Cinnamon (to taste)
Optional Add-Ons:
Fresh nutmeg
Fat-free whipped cream
Instructions
Mix the Base: Start by combining the pumpkin puree and plain Greek yogurt in a bowl. This mixture sets the stage for your super creamy cheesecake texture.
Soften the Cream Cheese: Pop 1 oz of reduced-fat or fat-free cream cheese in the microwave for 15-20 seconds to soften (or soften in advance at room temperature). This will help it blend smoothly with the other ingredients.
Blend it All Together: Add the softened cream cheese to the pumpkin and yogurt. Then, mix the pumpkin spice, protein powder, and pudding mix into the cream cheese mixture. Stir until everything is well-blended and smooth.
Chill: Using a spatula, pour the cheesecake mixture into a mini mason jar or small bowl and smooth out the top. For the best cheesecake texture, let it chill in the fridge for at least 20 minutes—or if you’re in a hurry, pop it in the freezer for 15-20 minutes.
Add the Finishing Touches: Once chilled, remove your pumpkin protein cheesecake jar (or bowl!) and crumble the graham cracker on top, sprinkle with a bit more pumpkin pie spice, and if you’re feeling fancy, add a dollop of fat-free whipped cream. Enjoy!
FAQ
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Absolutely! Greek yogurt works well because it’s thick and high in protein, but you could use regular yogurt or even a plant-based option if you prefer. You could also use blended cottage cheese in your pumpkin cheesecake filling for a twist on this high-protein dessert.
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You can, but since this is a no-bake cheesecake recipe, it won't be quite as firm as a traditional cheesecake. Consider using a graham cracker crust for a classic flavor or make a homemade crust with ground almond flour and melted butter to keep your pumpkin cheesecake gluten-free.
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Unflavored protein powders will work just fine. If you're not using a vanilla-flavored protein powder, add a bit of vanilla extract to the pumpkin cheesecake mixture to give the flavor a little boost.
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No worries! You can make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves. Or just use whatever warming spices you have on hand, but whatever you do, don't skip the cinnamon.
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These mini cheesecakes will stay fresh for about 2-3 days in the fridge when stored in an airtight container, but let’s be honest—they're so tasty, they probably won’t last that long!
Whether you’re looking to make as many pumpkin recipes as possible this fall or are just looking for a new, seasonally appropriate way to get your protein fix, this no-bake, high-protein pumpkin cheesecake recipe makes the best single serving of a cozy, healthier dessert option. It's the perfect fall dessert and is sure to become a favorite.
Pumpkin Cheesecake
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup (slightly under, about 130g) fat-free Greek yogurt
- 1/4 package (12g) Simply Delish Keto Vanilla Pudding
- 1 scoop vanilla protein powder (preferably Clean Simple Eats, but any vanilla-flavored protein will work. Aim for 25-30 g protein.)
- 1 oz reduced-fat cream cheese
- 1/2 sheet of graham crackers, crumbled (you could also use a bit of crumbled graham cracker crust)
- Pumpkin pie spice (to taste)
- Cinnamon (to taste)
- Fresh nutmeg
- Fat-free whipped cream
Instructions
- Mix the Base: Start by combining the pumpkin puree and plain Greek yogurt in a bowl. This mixture sets the stage for your super creamy cheesecake texture.
- Soften the Cream Cheese: Pop 1 oz of reduced-fat or fat-free cream cheese in the microwave for 15-20 seconds to soften (or soften in advance at room temperature). This will help it blend smoothly with the other ingredients.
- Blend it All Together: Add the softened cream cheese to the pumpkin and yogurt. Then, mix the pumpkin spice, protein powder, and pudding mix into the cream cheese mixture. Stir until everything is well-blended and smooth.
- Chill: Using a spatula, pour the cheesecake mixture into a mini mason jar or small bowl and smooth out the top. For the best cheesecake texture, let it chill in the fridge for at least 20 minutes—or if you’re in a hurry, pop it in the freezer for 15-20 minutes.
- Add the Finishing Touches: Once chilled, remove your pumpkin protein cheesecake jar (or bowl!) and crumble the graham cracker on top, sprinkle with a bit more pumpkin pie spice, and if you’re feeling fancy, add a dollop of fat-free whipped cream. Enjoy!
