Pumpkin Protein Cheesecake – Stunning Guilt-Free Treat with 7 Simple Ingredients

Pumpkin protein cheesecake is the kind of treat that satisfies both sweet cravings and nutrition goals. This creamy, protein-packed dessert blends classic autumn flavor with smart ingredients like fat-free cream cheese, pumpkin puree, and vanilla protein powder. Whether you’re focused on fitness, cutting sugar, or simply love pumpkin, this recipe delivers full-on flavor with fewer calories and a solid boost of protein. In this guide, you’ll get my personal story behind it, a full recipe breakdown, baking tips, FAQ answers, and smart internal links to keep your healthy dessert game strong.

The Story Behind My Pumpkin Protein Cheesecake Obsession

Pumpkin protein cheesecake wasn’t something I planned—it happened on a whim. I was meal-prepping one afternoon and had an open can of pumpkin puree, some vanilla protein powder, and a serious cheesecake craving. Instead of reaching for sugar-laden snacks, I started mixing. The result? A rich, smooth, and satisfying pumpkin protein cheesecake that felt indulgent, but supported my macros.

I’ve always loved fall desserts—pumpkin cookies, pumpkin spice lattes, and anything in between. But most of them don’t work well with a fitness-forward lifestyle. That’s why this recipe became such a game-changer for me. It delivers the flavor of traditional cheesecake with far fewer calories and nearly double the protein. Every bite brings you that cozy fall warmth, minus the post-sugar crash.

You’ll notice this recipe uses fat-free Greek yogurt and fat-free cream cheese, both of which create a silky texture without extra fat. Combined with the pumpkin puree and protein powder, the result is a firm, flavorful cheesecake that slices clean and stores beautifully. It’s a perfect prep-ahead treat you can enjoy all week.

In fact, if you’re already a fan of fall recipes like my pumpkin dump cake or even something more savory like pumpkin spice chicken wings, then this cheesecake will feel right at home in your kitchen. It’s a fall-inspired favorite that actually works year-round.

From that first accidental batch, this pumpkin protein cheesecake became a staple in my fridge—fueling early mornings, curing sweet cravings, and proving you can eat well without giving up dessert.

Pumpkin Protein Cheesecake – Stunning Guilt-Free Treat with 7 Simple Ingredients

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• Author: recipesloop.com
• Total Time: 1 hour 40 minutes
• Yield: 10 slices 1x

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Description

This pumpkin protein cheesecake blends seasonal flavor with creamy texture and a powerful protein punch—perfect for guilt-free indulgence.

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Ingredients

Scale 1x2x3x

• 2 Scoops Protein Powder – Vanilla

• ½ Cup Sweetener

• 1 ½ Teaspoons Pumpkin Pie Spice

• 1 Teaspoon Ground Cinnamon

• 2 Large Whole Eggs

• 1 Teaspoon Vanilla Extract

• ½ Teaspoon Salt

• 12 Ounces Greek Yogurt – Fat Free Vanilla

• 16 Ounces Cream Cheese – Fat Free

• 15 Ounces Pumpkin Puree

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Instructions

• Combine all of your ingredients into a bowl.

• Mix them together until smooth.

• Line a 9’’ cake pan with parchment paper and pour in the mixture.

• Bake at 325°F (162°C) for 30–35 minutes.

• Reduce heat to 200°F (93°C) and bake for another 50–60 minutes.

 

• Remove, let cool at room temperature, wrap, and refrigerate for a few hours.

Notes

• Use room-temperature ingredients for best texture.

 

• Let it chill completely before slicing for clean cuts.

• Prep Time: 10 minutes
• Cook Time: 90 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 160
• Sugar: 4g
• Sodium: 210mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0 g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 35mg

Keywords: pumpkin protein cheesecake, healthy cheesecake, protein dessert, fall recipes

Ingredients That Make This Pumpkin Protein Cheesecake Work

Pumpkin protein cheesecake comes together with just a few simple, high-impact ingredients. You don’t need fancy flour substitutes or rare sweeteners—everything here is either already in your kitchen or easy to find at your local store. What makes this recipe special is how each ingredient plays a role in flavor, texture, or nutrition.

Core Ingredients That Deliver Flavor and Function

The heart of this pumpkin protein cheesecake is a blend of vanilla protein powder and pumpkin puree. Together, they create a balanced texture and flavor. The protein powder adds structure, while the pumpkin brings moisture, color, and that comforting, earthy sweetness you expect in fall desserts.

Here’s what you’ll need:

• 2 scoops vanilla protein powder – This provides structure and the protein punch.
  
• ½ cup sweetener – Choose your favorite zero-calorie or low-glycemic option.
  
• 1½ teaspoons pumpkin pie spice + 1 teaspoon ground cinnamon – These bring out the classic fall flavor.
  
• 2 large eggs – Help bind everything and create that firm cheesecake texture.
  
• 1 teaspoon vanilla extract – Adds warmth and depth.
  
• ½ teaspoon salt – Enhances every flavor.
  
• 12 oz fat-free Greek yogurt – Creamy, tangy, and loaded with protein.
  
• 16 oz fat-free cream cheese – Keeps it rich without adding extra fat.
  
• 15 oz pumpkin puree – Adds volume, fiber, and authentic pumpkin taste.
  

Once blended and baked, the result is a smooth, sliceable cheesecake with that perfect pumpkin pie feel—only higher in protein and lighter on calories. It’s especially great if you’re watching your macros or following a higher-protein eating plan.

This is the kind of recipe you’ll want to batch prep. Just like how you’d make pumpkin chocolate chip cookies or a batch of pumpkin overnight oats, this cheesecake stores well for days in the fridge.

Why These Ingredients Support Healthy Eating

What sets this pumpkin protein cheesecake apart is that it’s not just low in sugar—it’s functional. Greek yogurt and cream cheese give you calcium and protein, while the pumpkin offers fiber and beta-carotene. The spices help curb cravings, and the protein powder supports muscle recovery or satiety.

Every ingredient works hard here—not just for taste but for performance. If you’ve ever had desserts that left you tired or bloated, this cheesecake flips the script. It fuels, satisfies, and keeps you coming back for more.

Step-by-Step Instructions to Bake the Perfect Pumpkin Protein Cheesecake

Pumpkin protein cheesecake isn’t just easy to make—it’s surprisingly hands-off. Once you mix the ingredients, your oven takes care of the rest. With the right timing and a few smart tips, you’ll get a perfectly creamy texture and a firm, beautiful finish every time.

How to Make It the Right Way

Start by preheating your oven and preparing your pan. A springform pan works well, but even a 9-inch cake pan will do the job. Just make sure it’s lined with parchment paper to prevent sticking.

Here’s how to do it:

1. Combine all ingredients in a large mixing bowl:
   
   • Protein powder, sweetener, pumpkin pie spice, cinnamon
     
   • Eggs, vanilla extract, salt
     
   • Greek yogurt, cream cheese, pumpkin puree
     
2. Mix well until completely smooth. You can use a hand mixer or a stand mixer for a creamier texture.
   
3. Pour the batter into your lined cake pan.
   
4. Bake at 325°F (162°C) for 30–35 minutes.
   
5. Reduce heat to 200°F (93°C) and bake for another 50–60 minutes. This slow finish helps it set without cracking.
   
6. Remove from oven, let it cool to room temperature, then wrap and refrigerate for at least 4 hours—or overnight for best results.
   

The end result? A firm, rich, golden cheesecake that slices beautifully and tastes like fall in every bite.

If you’re someone who likes trying creative variations like pumpkin gnocchi or pumpkin smoothie, this dessert is a great addition to your healthy recipe rotation.

Tips to Get the Best Texture and Flavor

To get the best results, here are a few quick pointers:

• Use room-temperature ingredients. This helps everything blend better and bake evenly.
  
• Don’t overbake. Once it’s slightly jiggly in the center but set around the edges, it’s done.
  
• Let it cool gradually. Sudden temperature changes can cause cracking, so let it sit before chilling.
  

You can also top it with a dollop of Greek yogurt, sugar-free whipped cream, or even a dusting of cinnamon for extra flair. And since the protein content makes it a filling option, one slice is often enough to satisfy your hunger and sweet tooth.

Health Benefits and Creative Ways to Serve Pumpkin Protein Cheesecake

Pumpkin protein cheesecake doesn’t just taste good—it works hard for your body too. Each slice delivers a balanced mix of protein, fiber, and seasonal flavor without the sugar overload of traditional desserts. Whether you’re meal-prepping or craving a clean treat after dinner, this recipe fits the bill.

Why This Cheesecake Supports Your Goals

The biggest win with this pumpkin protein cheesecake is the protein-to-calorie ratio. You’re getting lean protein from Greek yogurt and protein powder, while pumpkin adds fiber, vitamin A, and antioxidants. That means fewer cravings and more satiety, especially helpful for anyone managing weight or blood sugar.

Unlike typical cheesecakes that can run 400+ calories a slice, this version keeps things lighter—without sacrificing that indulgent texture. It’s also gluten-free, low in fat, and free of refined sugars. You can even adapt it to suit keto or low-carb lifestyles by adjusting your sweetener and protein type.

Plus, if you’re someone who enjoys making desserts like air fryer pumpkin fries or creamy cheese-stuffed pumpkin, this cheesecake offers the same comfort with better macros.

How to Serve It for Any Occasion

This pumpkin protein cheesecake can be dressed up or served simple. Try these ideas:

• Post-workout dessert – The protein content makes it a great recovery option.
  
• Holiday table upgrade – Serve chilled with sugar-free whipped cream and cinnamon.
  
• Healthy snack – Cut into bars and pack in containers for a grab-and-go option.
  

Want to add extra texture? Top your slice with crushed pecans, a drizzle of almond butter, or even a spoonful of protein yogurt. You can also freeze individual slices for longer storage—perfect when you want a clean treat on hand.

The beauty of this cheesecake is that it’s not just for fall. Its blend of nutrition and flavor means you’ll want it all year long—and with prep so easy, you actually can.

Conclusion

Pumpkin protein cheesecake is the kind of recipe that proves healthy eating doesn’t mean boring food. With rich flavor, silky texture, and the benefits of high-protein ingredients, it delivers all the satisfaction of classic cheesecake without the crash. Whether you’re baking it for yourself, your family, or your next holiday table, it’s a dessert you’ll want on repeat.

Simple, clean, and macro-friendly—this cheesecake fits seamlessly into your week without guilt or hassle. Plus, it’s flexible enough to be your breakfast, your snack, or your sweet treat after a good meal. You’ve got flavor, nutrition, and ease all in one dish.

If you loved this recipe, try pairing it with something warm like our pumpkin spice chicken wings or serve it after a fall dinner that includes cheese-stuffed pumpkin. It’s all about balance and joy—one slice at a time.

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Frequently Asked Questions About Pumpkin Protein Cheesecake