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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

Pumpkin Pie Protein Cheesecake

Satisfy those fall pumpkin cravings this season with this delicious Pumpkin Pie Protein Cheesecake! 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!
Prep Time15 minutes
Cook Time30 minutes
Chill Time6 hours
Total Time6 hours 45 minutes
Course: High Protein
Cuisine: American
Servings: 8 mini cheesecakes
Calories: 159kcal
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!

Nutrition

Serving: 1grams | Calories: 159kcal | Carbohydrates: 12g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 215mg | Fiber: 1g | Sugar: 7g