No-Bake Protein Pumpkin Cheesecake
No-Bake Protein Pumpkin Cheesecake
Ingredients
For the Cheesecake Filling
- 1/2 cup pumpkin puree
- 1/2 cup cottage cheese, full-fat or low-fat
- 1/2 cup high-protein Greek yogurt, plain
- 1 tablespoon sugar-free Jell-O cheesecake pudding mix, dry mix
- 1 scoop protein powder, pumpkin spice or vanilla flavor
- 1 tablespoon maple syrup, pure
- 1 tablespoon chia seeds, optional, for texture
- 1/2 teaspoon pumpkin spice, or to taste, for blending
For the Optional Crust and Topping
- 1 graham cracker, crushed, for optional crust
- 1/2 cup whipped cream, as needed, for topping
- 1/4 teaspoon pumpkin spice, as needed, for topping
Instructions
- 1
In a blender or food processor, combine the pumpkin puree, cottage cheese, Greek yogurt, sugar-free cheesecake pudding mix, protein powder, maple syrup, and 1/2 teaspoon of pumpkin spice. Blend until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min
- 2
If using, stir in the chia seeds and blend for another 15-30 seconds to incorporate.
⏱️ 1 min
- 3
Divide the crushed graham cracker evenly among four individual serving jars or small bowls, if using for a crust. Press lightly to form a base.
⏱️ 2 min
- 4
Pour the pumpkin cheesecake mixture over the graham cracker crust (or directly into jars/bowls if omitting the crust).
⏱️ 2 min
- 5
Cover the jars or bowls and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set and flavors to meld.
⏱️ 120 min
- 6
Before serving, top each cheesecake with a dollop of whipped cream and a sprinkle of additional pumpkin spice, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Protein Pumpkin Cheesecake
Ingredients
For the Cheesecake Filling
- 1/2 cup pumpkin puree
- 1/2 cup cottage cheese, full-fat or low-fat
- 1/2 cup high-protein Greek yogurt, plain
- 1 tablespoon sugar-free Jell-O cheesecake pudding mix, dry mix
- 1 scoop protein powder, pumpkin spice or vanilla flavor
- 1 tablespoon maple syrup, pure
- 1 tablespoon chia seeds, optional, for texture
- 1/2 teaspoon pumpkin spice, or to taste, for blending
For the Optional Crust and Topping
- 1 graham cracker, crushed, for optional crust
- 1/2 cup whipped cream, as needed, for topping
- 1/4 teaspoon pumpkin spice, as needed, for topping
Instructions
- 1
In a blender or food processor, combine the pumpkin puree, cottage cheese, Greek yogurt, sugar-free cheesecake pudding mix, protein powder, maple syrup, and 1/2 teaspoon of pumpkin spice. Blend until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min - 2
If using, stir in the chia seeds and blend for another 15-30 seconds to incorporate.
⏱️ 1 min - 3
Divide the crushed graham cracker evenly among four individual serving jars or small bowls, if using for a crust. Press lightly to form a base.
⏱️ 2 min - 4
Pour the pumpkin cheesecake mixture over the graham cracker crust (or directly into jars/bowls if omitting the crust).
⏱️ 2 min - 5
Cover the jars or bowls and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set and flavors to meld.
⏱️ 120 min - 6
Before serving, top each cheesecake with a dollop of whipped cream and a sprinkle of additional pumpkin spice, if desired.
⏱️ 1 min