Healthy High-Protein Pumpkin Cheesecake: Your Next Favorite Dessert!

Indulge in the creamy, dreamy flavors of fall with this High-Protein Pumpkin Cheesecake! Perfectly combining the richness of cottage cheese and the seasonal charm of pumpkin spice, this dessert is a delightful way to satisfy your sweet tooth without compromising on your health goals.

Whether you’re embracing a low-carb lifestyle or simply looking for a nutritious indulgence, this recipe offers the perfect balance of flavor, texture, and health benefits. Let’s dive in!

Why You’ll Love This Recipe

High in Protein: Each serving is packed with protein to keep you satisfied and support muscle health.

Keto-Friendly: With low carbs and no added sugar, it’s perfect for those following a keto diet.

Quick and Easy: Ready in just 20 minutes, making it an effortless dessert or snack.

Customizable: Add your favorite toppings or tweak ingredients to suit your taste.

Seasonal Delight: Pumpkin spice and creamy cheesecake come together to celebrate fall in every bite.

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Ingredients and Their Health Benefits

Optional Add-Ins:

• ChocZero Pumpkin Spice Syrup: 1/2 tbsp for a sugar-free fall flavor.
• Cream Cheese: 3 oz for added creaminess.
• Cinnamon: A pinch to boost warmth and flavor.
• Almond Flour: 1 tbsp to help the cheesecake set firmer.

Directions

1. Prepare the Batter:
   • In a food processor or blender, combine 6 oz cottage cheese, 3 tbsp pumpkin purée, 1 large egg, 2-3 tbsp powdered sweetener, 1 tsp pumpkin pie spice, and ¼ tsp vanilla extract.
   • Blend until smooth and creamy, ensuring all ingredients are well mixed.
2. Pour and Prep:
   • Divide the mixture evenly into two greased ramekins.
   • Place the ramekins on a baking sheet for even cooking.
3. Bake:
   • Preheat the oven to 350°F (175°C).
   • Bake for 15 minutes, or until the cheesecakes are set but still slightly soft in the center.
4. Cool and Chill:
   • Remove from the oven and let cool to room temperature.
   • Refrigerate for at least 1 hour before serving.
5. Serve:
   • Top with whipped cream and a sprinkle of extra pumpkin pie spice. Enjoy chilled!

Serving Suggestions

• Pair with a hot cup of black coffee or spiced chai tea for the ultimate fall indulgence.
• Add a drizzle of sugar-free caramel syrup or a sprinkle of keto-friendly chocolate chips for extra indulgence.
• Serve with fresh berries for a refreshing contrast.

Tips for Success

• Blending: Use a food processor for a smoother batter, especially to handle cottage cheese curds.
• Sweetness: Adjust sweetener to taste; start with 2 tbsp and add more if needed.
• Texture: For a firmer cheesecake, add a tablespoon of almond flour to the batter.
• Substitutions: Use a small oven-safe mug if ramekins aren’t available.

Variations and Modifications

• Vegetarian: Ensure whipped cream is vegetarian-friendly.
• Dairy-Free: Swap cottage cheese with almond-based cream cheese and use coconut whipped cream.
• Protein Boost: Add a scoop of unflavored or vanilla protein powder for an extra protein punch.

Prep Ahead

• Batter: Prepare the cheesecake mixture up to 2 days in advance and store in the fridge.
• Storage: Baked cheesecakes can be refrigerated for up to 3 days, making them ideal for meal prep.

Nutrition Information

You May Also Love:

Chocolate Protein Cheesecake: A decadent, keto-friendly dessert packed with protein.

Fudgy Keto Brownies: Irresistibly rich and made with just 3 sugar-free ingredients.

Low-Carb Chocolate Peanut Butter Apple Bars: A perfect balance of crunch, sweetness, and protein.

Conclusion

This High-Protein Pumpkin Cheesecake is the perfect dessert for fall lovers and health enthusiasts alike.

It’s quick, easy, and loaded with nutrients, offering a guilt-free way to enjoy the flavors of the season.

Whether as a post-dinner indulgence or a midday snack, this recipe is bound to become a favorite in your kitchen. Try it today and savor the creamy, pumpkin-spiced goodness!

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Healthy High-Protein Pumpkin Cheesecake: Your Next Favorite Dessert!

Recipe by Mary ReynoldsCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

185

kcal

Discover the perfect fall dessert with this High-Protein Pumpkin Cheesecake recipe. Packed with protein, keto-friendly, and bursting with pumpkin spice flavor. Easy to make and guilt-free!

Ingredients

• 6 oz cottage cheese (full-fat or low-fat)

• 3 tbsp pumpkin purée (unsweetened)

• 1 large egg

• 2-3 tbsp powdered sweetener (e.g., erythritol, monk fruit, or Truvia)

• 1 tsp pumpkin pie spice

• 1⁄4 tsp vanilla extract

• whipped cream (optional, for topping)

• Optional Add-Ins

• 1⁄2 tbsp ChocZero Pumpkin Spice Syrup, for a sugar-free fall-inspired flavor twist

• 3 oz cream cheese, for a creamier texture

• a pinch of cinnamon, for an extra layer of warmth

• 1 tbsp almond flour, to help the cheesecake set firmer

Directions

• Add the cottage cheese, pumpkin purée, egg, powdered sweetener, pumpkin pie spice, and vanilla extract to a food processor or blender.
• Blend on high until smooth and creamy, making sure all ingredients are fully combined.
• Pour the mixture into two greased ramekins, filling them evenly.
• Bake at 350°F (175°C) for 15 minutes until the cheesecake sets but is still slightly soft in the middle.
• Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 1 hour before serving.
  
  

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• Top with whipped cream and a sprinkle of extra pumpkin pie spice for garnish.
• Enjoy your high-protein, low-carb pumpkin cheesecake!

Notes

• – Feel free to adjust the sweetness to your liking—2 tbsp of sweetener (e.g., erythritol, monk fruit, or Truvia) is a great starting point, but you can add more for a sweeter bite.
  – If you want a firmer texture, add a tablespoon of almond flour to the mixture before baking.