If you are anything like me, as soon as the first leaf hits the ground, it is officially Pumpkin Spice Season. But let’s be honest—traditional pumpkin pie, while delicious, doesn’t always align with our fitness goals.
That is exactly why I created these Pumpkin Pie Protein Cheesecake.
If you were a fan of our viral Banana Cream Pie Cheesecake, consider this its cozy, autumnal cousin. We’ve kept that same high-protein, creamy base you loved but swapped the fruit for real pumpkin purée and warming spices. It is the ultimate “have your cake and eat it too” scenario: rich, indulgent flavor with macros that work for you, not against you.
Why You’ll Love This Recipe
Macro-Masterpiece: Each cup packs over 15g of protein for only 172 calories.
No-Bake Ease: No oven required. Just 15 minutes of prep and the fridge does the rest.
Portion Perfection: Making them in individual cups means built-in portion control (perfect for meal prep!).
Pumpkin Pie Protein Cheesecake Cups
Prep Time: 15 minutes | Chill Time: 1-2 hours | Servings: 8 (approx 5.5 oz cups)
This is the perfect seasonal swap for our popular Banana Cream Pie Cheesecake! It uses the same high-protein base but swaps in real pumpkin puree and warm spices for a creamy, indulgent fall treat that fits your macros perfectly.
Nutrition Facts (Per Serving)
Calories: 172
Protein: 15.3g
Carbohydrates: 14g
Fat: 7g
Ingredients
The Base:
12 oz. (1.5 blocks) 1/3 Fat Cream Cheese (Neufchâtel)
8 oz. (1 block) Fat-Free Cream Cheese
1.5 scoops (45g total) Vanilla Protein Powder
1 cup Pure Pumpkin Purée (not pumpkin pie filling)
The Flavor:
1/2 package (approx 14g) Sugar-Free Cheesecake (or Vanilla) Jello/Pudding Mix
1 tsp Pumpkin Pie Spice
1 tsp Vanilla Extract
2-3 tbsp Stevia (or sweetener of choice, to taste)
The Crust:
1/2 cup (56g) Graham Cracker Crumbs
Instructions
1. Prepare the Cups Set out 8 plastic 5.5 oz cups. Measure out 1 tablespoon (7g) of graham cracker crumbs and place them into the bottom of each cup to form the crust layer.
2. Mix the Filling In a large mixing bowl, combine the 1/3 fat cream cheese, fat-free cream cheese, vanilla protein powder, pumpkin purée, dry jello mix, pumpkin pie spice, vanilla extract, and stevia.
3. Combine Technique Tip: Put on food-safe plastic gloves and mix with your hands (kneading the mixture) to ensure the cream cheese blends perfectly without lumps. Alternatively, use an electric hand mixer on low speed until the mixture is fully combined, smooth, and uniform in color.
4. Assemble Evenly spoon the pumpkin cheesecake mixture into the 8 cups, pressing it down gently on top of the graham cracker crumbs.
5. Chill & Serve Place the cups in the refrigerator for 1-2 hours until the mixture sets. Top with a dash of extra cinnamon or whipped topping (optional) before serving!
Enjoy!
- Eric Viskovicz
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