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
- Start by combining the pumpkin puree and plain Greek yogurt in a bowl. This mixture sets the stage for your super creamy cheesecake texture.
- 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.
- 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.
- 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.
- 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!
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.