Whey Protein

Pumpkin Protein Cheesecake Recipe

Pumpkin Protein Cheesecake Recipe
Here's a new fall favorite—Oath Protein Pumpkin Cheesecake. Made with Oath Vanilla Bea Ice Cream Whey Protein, this creamy dessert is packed with 39 grams of protein and only 328 calories. 
Ingredients
  • ½ cup pumpkin puree
  • ½ cup fat-free Greek yogurt
  • 2 TBS keto vanilla pudding
  • 1 scoop OA Vanilla Bean Ice Cream
  • 1 oz reduced-fat cream cheese
  • ½ sheet graham crackers
  • ½ tsp pumpkin pie spice
  • Cinnamon (to taste)
Instructions 
  1. Start by combining the pumpkin puree and plain Greek yogurt in a bowl. This mixture sets the stage for your super creamy cheesecake texture.
  2. Pop 1 oz of reduced-fat or fat-free cream cheese in the microwave for 15-20 seconds to soften (or soften in advance at room temperature). This will help it blend smoothly with the other ingredients.
  3. Add the softened cream cheese to the pumpkin and yogurt. Then, mix the pumpkin spice, protein powder, and pudding mix into the cream cheese mixture. Stir until everything is well-blended and smooth.
  4. Using a spatula, pour the cheesecake mixture into a mini mason jar or small bowl and smooth out the top. For the best cheesecake texture, let it chill in the fridge for at least 20 minutes—or if you’re in a hurry, pop it in the freezer for 15-20 minutes.
  5. Once chilled, remove your pumpkin protein cheesecake jar (or bowl!) and crumble the graham cracker on top, sprinkle with a bit more pumpkin pie spice, and if you’re feeling fancy, add a dollop of fat-free whipped cream. Enjoy!

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