Sweets & Snacks

High Protein Pumpkin Cheesecake

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Okay, what’s not to love about pumpkin?

My partner is not much a fan, but I adore it! I’ve been working on multiple pumpkin recipes recently. I’ll link to them below.

I also love cheesecake, so this is the perfect opportunity to mix the two! Ha ha.

I needed a healthier option of course, and that’s exactly why I love this high protein pumpkin cheesecake—it has all the cozy warmth of pumpkin pie and the creaminess of classic cheesecake, but it sneaks in a big protein boost to keep you satisfied.

It’s the kind of dessert that feels decadent enough for the holidays but light enough to enjoy after a workout.

Every spoonful is smooth, spiced, and a little bit addictive.

Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.

A Few Tips for the Best No-Bake Biscoff Cheesecake

  • Use full-fat cream cheese for the creamiest texture.
  • Make sure the heavy cream is cold before whipping—it helps it hold its shape better.
  • Press the crust down firmly so it holds together when slicing.
  • Let the cheesecake chill for at least 4 hours, but overnight is best for the perfect texture.

Regarding tools I use:

Use a good quality protein powder like this vanilla whey protein for the best flavor.

Swap whipped cream for sugar-free whipped topping if you’re watching calories.

A handheld electric mixer will make your batter extra smooth and creamy.

Chill overnight for an even firmer, more traditional cheesecake texture.

For extra crunch, sprinkle crushed graham crackers or granola clusters on top.

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High Protein Pumpkin Cheesecake

Recipe by Chloe M.Course: DessertDifficulty: Medium
Servings

6

Servings
Prep time

10

minutes
Chill Time

35

minutes

Ingredients

  • 1 cup pumpkin puree

  • 1 cup fat-free Greek yogurt

  • 8 oz light cream cheese, softened

  • 2 scoops vanilla protein powder

  • 2 large eggs

  • 1/2 cup granulated sweetener of choice (like stevia, monk fruit, or sugar)

  • 1 teaspoon vanilla extract

  • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon cinnamon

  • Whipped cream for topping

Directions

  • Start by preheating your oven to 325°F (160°C) and lightly greasing six small ramekins or one standard pie dish. This ensures the cheesecake won’t stick and makes it easier to serve.
  • In a mixing bowl, blend the cream cheese and sweetener until smooth and creamy. Add in the Greek yogurt, pumpkin puree, and vanilla extract, continuing to whisk until everything is silky and lump-free. This is your cheesecake base, and getting it smooth is key for that classic texture.
  • Next, fold in the protein powder, pumpkin pie spice, and cinnamon, making sure it’s fully combined. Finally, beat in the eggs one at a time, mixing just until incorporated—over-mixing at this stage can create cracks in the cheesecake later.
  • Pour the mixture evenly into the ramekins or pie dish. Place them on a baking sheet and bake for 30–35 minutes until the edges are set but the center still has a slight jiggle. Remove from the oven and let cool completely before chilling in the fridge for at least 2 hours. This step makes the flavors meld beautifully.
  • When ready to serve, top with a swirl of whipped cream and a sprinkle of extra cinnamon or pumpkin spice. The cool cream against the spiced cheesecake is just perfect.

  • I personally love this when I’m craving something sweet and pumpkin-flavored!

Substitutions and Add-Ins:

Swap the Biscoff cookies for graham crackers or Oreos for a different base.
Add a pinch of cinnamon to the filling for an extra warm spice note.
Top with whipped cream or caramel sauce for an extra decadent touch.?
Make it dairy-free by using coconut cream and a plant-based cream cheese substitute.

If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!

👉 Want More Easy Breakfast Recipes? Check out my favorites here!

Here are more pumpkin recipes you might enjoy:

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