Protein Pumpkin Cheesecake with Greek Yogurt
A creamy, high-protein pumpkin cheesecake made without cottage cheese — smooth, low-carb, and simple to make in minutes.
Course: Dessert, Snack
Keyword: protein, dessert, mug cake
Servings: 2
Calories: 400kcal
- 1 cup plain Greek yogurt or low-fat cream cheese
- ½ cup vanilla protein powder heaping
- 1 cup pumpkin puree
- ¼ cup protein powder (optional salted caramel) heaping
- ½ tsp pumpkin spice optional
- 2 graham crackers crushed (optional layer)
- 2 tbsp whipped cream optional topping
Blend the Greek yogurt (or cream cheese) with ½ cup vanilla protein powder until smooth.
In a separate bowl, mix pumpkin puree with ¼ cup salted caramel protein powder and pumpkin spice.
Layer the cheesecake mixture and pumpkin layer in a dish or cup.
Top with crushed graham cracker and a touch of whipped cream, if desired.
Chill briefly or enjoy immediately.
Nutrition facts for 1 serving of the recipe:
Total calories for one: 400
Protein: 58–60g
Carbs: 30–32g
Fat: 4–6g
Calories per one serving:
400
Recipe Notes:
Use Greek yogurt for a tangier cheesecake flavor or low-fat cream cheese for a more classic texture. For extra creaminess, chill for 30 minutes before serving.
If you want more recipes like this one, Join the House of Health Inner Circle. Get an invite to our membership site at http://houseofhealthcommunity.com/
Lower-carb options:
-
Replace graham cracker with crushed pecans or coconut flour crumble.
-
Use unsweetened Greek yogurt.
-
Choose zero-carb whipped cream or skip it entirely.