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bite shot of a mini pumpkin pie cheesecake with whipped cream on a pink plate
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4.45 from 9 votes

High Protein Mini Pumpkin Cheesecakes

High protein mini pumpkin cheesecakes baked in a muffin tin with 9 grams of protein each. No springform pan, no water bath, and the whole batter goes in a blender.
Prep Time15 minutes
Cook Time30 minutes
Chill Time6 hours
Total Time6 hours 45 minutes
Course: High Protein
Cuisine: American
Servings: 8 mini cheesecakes
Calories: 150kcal
Author: Bailey Campbell

Ingredients

  • ¾ cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1 cup cottage cheese
  • ⅓ cup plain Greek yogurt
  • 2 tbsp cream cheese
  • 2 tbsp maple syrup
  • 1 egg
  • ½ tsp pumpkin pie spice
  • ¼ tsp baking powder
  • ⅓ cup pumpkin puree
  • 1 scoop vanilla protein powder
  • Cool Whip for serving

Instructions

  • Preheat 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 pumpkin 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!

Notes

Storage – Keep in an airtight container and refrigerate up to 3 days. Keep them away from anything strong smelling, since cheesecake picks up odors from whatever's sharing the shelf.
To freeze, wrap each one individually and freeze up to 3 months, then thaw overnight in the fridge. 

Nutrition

Serving: 1mini cheesecake | Calories: 150kcal | Carbohydrates: 12g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 213mg | Potassium: 115mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1818IU | Vitamin C: 0.5mg | Calcium: 76mg | Iron: 1mg