Pumpkin Pie Protein Cheesecakes (Healthy Recipe)

Satisfy those fall pumpkin cravings this season with these delicious miniature pumpkin pie protein cheesecakes! This high protein and low carb cheesecake recipe is quick, packed with pumpkin flavor, and easy to make with just a few ingredients you probably already have on hand!

I absolutely love using pumpkin in my baked goods. I’m one of those people who will use the ingredient year round, and not just in the fall. But since it is almost American Thanksgiving, there is even a little more motivation to make my pumpkin pie protein cheesecakes and other easy pumpkin recipes.

This no bake pumpkin protein cheesecake recipe is one of the best I’ve made in awhile. The ingredients are so clean it’s hard to believe this actually tastes good, but trust me, SHE’S REAL GOOD. 

I love how they are a healthy single serve recipe and made in muffin tins. Honestly, I almost wanted to call them muffin tin cheesecakes with a homemade crust.

The best part about protein cheesecake is how great of a source of protein it is. These single serving cheesecakes are filled with cottage cheese, greek yogurt, cream cheese, and egg and protein powder. The cheesecake filling in each single serving contains 9 grams of protein.

All wrapped up in a muffin tin, making them almost look like pumpkin cheesecake cupcakes. If you love pumpkin recipes you may also want to try my Gluten Free Pumpkin Muffins or my Pumpkin Baked Oats.

INGREDIENTS FOR THE PUMPKIN CHEESECAKE BITES

You will need the following ingredients listed below to make this pumpkin keto protein cheesecake (the exact measurements, nutrition facts and full recipe are in the recipe card at the bottom of the post):

• Graham cracker crumbs – can use gluten free graham crackers if required. You can also buy whole graham crackers and blend into crumbs if you can’t find any ready made crumbs. This is used for the easy graham cracker crust.
• Butter – or vegan butter if you want to cut down a bit on the amount of dairy in each mini pumpkin cheesecake.
• Cottage cheese
• Plain greek yogurt – make sure it’s plain and not flavoured. The flavoured greek yogurts are loaded with sugar and could end up taking over the flavour. Can use fat-free greek yogurt for a low calorie option.
• Low fat cream cheese – regular or fat-free cream cheese will work! I used Philadelphia cream cheese to make Philadelphia pumpkin cheesecake.
• Pure maple syrup
• Large egg
• Pumpkin pie spice – if you do not have any pumpkin pie spice at home you can make your own with cinnamon, ground ginger, nutmeg, and ground all spice & cloves for the pumpkin flavor. 
• Baking powder
• Pumpkin puree – make sure this is pumpkin puree and not pumpkin pie filling
• Vanilla protein powder – I like PEScience Gourmet Vanilla the best in this recipe (which is a blend of whey and casein protein powder). You can also use their Pumpkin Pie flavour but it is limited quantities and only available in September and October typically!
• Whipped cream
• Optinal – vanilla extract, different types of protein powder, etc

HOW TO MAKE THESE MINI PUMPKIN CHEESECAKES

1. Start by preheating your oven to 350 degrees F. Line 8 muffin tins with muffin liners and set aside.
2. Crush up graham cracker crumbs in a blender or food processor. Mix in melted butter and press to bottom of muffin tin liners.
3. Using your blender again, add all ingredients for mini baked cheesecakes. Blend until smooth.
4. Add to top of graham cracker crusts. Bake for 30-40 minutes. Let cool and put in fridge overnight.
5. In the morning add your whipped topping and more pumpkin pie spice. Enjoy!

HOW TO STORE

After baking and allowing the cheesecakes to cool completely, cover them with plastic wrap or place them in an airtight container. Refrigerate the cheesecakes for up to 2-3 days. Make sure to keep them away from strong-smelling foods to prevent any flavor transfer.

ARE THESE MINI CHEESECAKES EASY?

Yes they are! I always thought the pumpkin pie cheesecake concept was hard to make, which is why I avoided testing them out for many years. 

I also didn’t love the traditional ingredients in them, so I tested out some different recipes to include higher protein ingredients. For these easy pumpkin cheesecakes I used simple ingredients, which you just add to a blender to combine. 

You then bake the recipe and let it sit in the fridge overnight to set. Simple and so delicious!

​IS THIS CHEESECAKE MIXTURE HEALTHY?

Yes, Pumpkin Pie Protein Cheesecakes are a healthier dessert option compared to traditional cheesecake. By incorporating protein powder into the filling and using natural sweeteners, they offer added nutritional benefits. However, moderation is key, as they still contain calories and fat like any dessert.

ARE THESE NO BAKE MINI CHEESECAKES?

No, unfortunately they are not. Full disclosure, I prefer my miniature cheesecakes baked! 

And due to the egg in this recipe they cannot be no-bake cheesecakes. If you’re looking for mini no bake cheesecakes there are tons of other options on the internet, however, I highly recommend trying my recipe first.

CAN I USE ANY TYPE OF PROTEIN POWDER?

Yes, you can use your preferred protein powder for these pumpkin pie protein cheesecakes. Vanilla or unflavored protein powders work best as they complement the flavors of pumpkin and spices. 

Choose a high-quality protein powder with minimal additives and sugars for the best results. My favorite is PEScience as it’s a blend of whey and casein protein powder. 

OTHER FLAVOURS FOR THE MINIATURE CHEESECAKES

You could test out many flavour variations using the base of this recipe and removing the pumpkin puree and pumpkin spice. Other delicious flavour options would be mini strawberry cheesecakes – where you could add fresh strawberries and strawebrry puree to the recipe. 

Caramilk cheesecakes with caramel throughout the cheesecake. Mojito cheesecakes, twix cheesecakes, mini blueberry cheesecakes or mini oreo cheesecakes (YUM, might need to try this next).

I have already made some Healthy High Protein Cheesecake which you could turn into mini biscoff cheesecakes. I have also created a delicious and indulgent Biscoff Cheesecake.

Pumpkin lovers rejoice! The fresh smell of pumpkin pie like grandma used to make but now in delicious, baked mini cheesecakes.

Other High Protein Recipes You May Like To Try

• Pumpkin Cheesecake Overnight Oats
• Gluten Free High Protein Carrot Cake Baked Oats
• Superfood Protein Breakfast Cookies (Gluten Free & Dairy Free)
• 3 Ingredient Gluten Free Bagel Bites
• Edible Cottage Cheese Cookie Dough

 

IF YOU TRIED THIS QUICK HEALTHY DESSERT PLEASE LEAVE A COMMENT IN THE COMMENT SECTION AND A STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails