Name: Pumpkin Pie Protein Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 6 h 45 min
Yield: 8
Ingredients: 3/4 cup graham cracker crumbs; 3 tbsp melted, butter; 1 cup cottage cheese; 1/3 cup plain Greek yogurt; 2 tbsp cream cheese; 2 tbsp maple syrup; 1 egg; 1/2 tsp pumpkin pie spice; 1/4 tsp baking powder; 1/3 cup pumpkin puree; 1 scoop vanilla protein powder; cool whip, for serving

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Satisfy those fall pumpkin cravings this season with this delicious miniature pumpkin cheesecake recipe! This high protein and low carb cheesecake recipe is quick, packed with pumpkin flavour, 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 pumpkin recipes. This one is definitely one of my favourites. Pumpkin cheesecake bites, YUM!

This mini pumpkin 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 single serving and made in muffin tins. Honestly, I almost wanted to call them muffin tin cheesecakes.

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. All wrapped up in a muffin tin, making them almost look like pumpkin cheesecake cupcakes.

Table of Contents

INGREDIENTS FOR THE PUMPKIN CHEESECAKE BITES

Graham cracker crumbs – gluten free if required. You can also buy whole graham crackers and blend into crumbs if you can’t find any ready made crumbs
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.
Cream cheese – regular or low fat cream cheese will work! I used Philadelphia cream cheese to make Philadelphia pumpkin cheesecake.
Maple syrup
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.
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. You can also use their Pumpkin Pie flavour but it is limited quantities and only available in September and October typically!

HOW TO MAKE THESE MINI PUMPKIN CHEESECAKES

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

ARE THESE MINI CHEESECAKES EASY?

Yes they are! I always thought American cheesecakes were 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!

ARE THESE NO BAKE MINI CHEESECAKES?

No, unfortunately they are not. 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.

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.

Yield: 8 mini cheesecakes