Fall flavors in a protein-packed dessert? Yum! This pumpkin protein cheesecake has all the taste of a traditional recipe without all the fat.
The cream cheese and vanilla extract give it a classic cheesecake flavor, while the pumpkin puree and spices add a touch of seasonal flair.
Best of all, each mason jar is packed with protein! So indulge in this delicious dessert guilt-free.
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Pumpkin protein cheesecake is a delicious and nutritious alternative to traditional cheesecake.
Made with a vanilla protein powder, unsweetened almond milk, and cream cheese, this recipe is packed with protein and perfect for any occasion.
If you want to lower the fat and calories you can use fat free or reduced fat cream cheese.
Enjoy a slice of this delicious dessert and get all the benefits of a high-protein diet!
Traditional cheesecake is packed with fat and calories, but this pumpkin protein cheesecake is a delicious and nutritious alternative.
This cheesecake is made with ingredients that you can feel good about and none of the extras you don’t need (we’re looking at you, graham cracker crust), making it the perfect post-workout snack or dessert.
While some recipes use cottage cheese to up the protein, we find that fat-free cream cheese gives the keto cheesecake a more traditional taste and texture.
Looking for a way to sweeten your protein cheesecake without adding any extra carbs or calories? We’ve got you covered!
This recipe uses allulose to sweeten the cheesecake mixture without adding any additional carbohydrates.
If you don’t have this keto-friendly sweetener on hand, you can use your sweeteners of choice like stevia, erythritol, or monk fruit extract in its place.
These sweeteners will all work well to sweeten the cheesecake mixture without adding any carbs or calories.
There are many different types of protein powder that can be used in this recipe. We like to use vanilla protein powder because it gives the cheesecake a classic flavor. Feel free to experiment with other flavors like chocolate for a chocolate pumpkin cheesecake that will make you drool.
Some other good options for types of protein powder include whey protein isolate, casein protein powder, pure whey protein, and plant-based protein powders.
What’s the best protein powder to use in this recipe? That’s up to you! Use whatever type of protein powder you like best or have on hand.
Just be sure to adjust the amount of liquid used if the protein powder is a different consistency than what is called for in the recipe.
If you want to make this recipe without protein powder, you can use fat-free Greek yogurt in its place. Just be sure to use plain Greek yogurt that is unsweetened.
How to Make Pumpkin Protein Cheesecake
To make these low-carb cheesecakes, you’ll need four wide-mouth mason jars.
Although these aren’t a necessary part of the recipe, they make for a nice presentation, and mini cheesecakes make portion control a breeze.
If you prefer, you can make these high protein cheesecake keto cheesecakes in a muffin tin with paper liners.
No hard-to-use springform pan, necessary.
In a large bowl, mix the protein powder, almond milk, cream cheese, and vanilla extract with a hand mixer until smooth. Add the pumpkin puree and spices and mix well.
Pour the cheesecake mixture into the mason jars, filling them about ¾ of the way full. Tap the jars on the counter a few times to release any air bubbles.
Place the jars in the fridge and let them chill for at least 1 hours. While you’re waiting is the perfect time to make the whipped topping.
In a small bowl, beat the heavy cream, allulose, and vanilla extract until stiff peaks form.
Remove the cheesecake filling from the fridge and top with the whipped cream. Serve immediately.
Pumpkin Cheesecake Serving Suggestions
This pumpkin protein cheesecake is delicious on its own, but if you’re looking for a little something extra, top it with a sprinkle of cinnamon.
They make the perfect ending for a low-carb meal or a delicious snack to keep you going throughout the day.
Store these keto cheesecakes in the fridge for up to 1 week in an airtight container.
The whipped cream will start to deflate after a few days, but the cheesecakes will still be delicious. You can also wait and make the whipped topping when are ready to serve the cheesecakes.
Cream cheese isn’t the best in the freezer, so we don’t recommend freezing these cheesecakes.
Protein cheesecakes make a delicious and nutritious dessert! Not only do they have less fat and calories than traditional cheesecakes, but they are also packed with grams of protein.
The creamy, cheesy filling feels like you’re eating the real thing, but they’re a guilt-free & healthier dessert option! Make some for your next party or get-together, and enjoy!
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Pumpkin Protein Cheesecake Mason Jar Dessert
- 4 8oz wide-mouth mason jars
Pumpkin Protein Cheesecake
- 8 oz cream cheese
- ½ cup Pumpkin Puree
- ½ cup Almond Milk unsweetened
- 2 scoops Vanilla Whey Protein Powder
- 2 tsp Vanilla Extract
- ¼ cup Allulose or keto sweetener
- ½ tsp Kosher Salt
- ½ tsp Pumpkin Spice Seasoning
- ½ cup heavy whipping cream
- ¼ cup Allulose
- 1 tsp vanilla extract
- In a mixing bowl, combine all cheesecake ingredients in a mixing bowl and blend until smooth.
- Portion out into four wide-mouth mason jars and let chill for 1 hour. Top with whipped cream just before serving
- To prepare the whipped cream, add ingredients to the bowl and whip until the cream has thickened to stiff peaks
- Serve over top your pumpkin protein cheesecake jars with a dash of pumpkin spice seasoning on top.
im hoping that means good…Maybe worth a few stars?? lol