top of page

Pumpkin Protein Cheesecake

A healthy high protein pumpkin cheesecake recipe for all your holiday baking needs.

Cheesecake is easily one of my favorite desserts. I love creamy desserts that aren’t super sweet. Plus cream cheese is one of my favorite grocery items to keep in the household, so it’s fitting that I love a New York Style Cheesecake.

A classic cheesecake is a holiday dessert staple icon, but sometimes you want a bit of a healthier alternative on your favorite desserts. I love the balance of crafting healthier recipes while also enjoying the classics.

This lightened-up protein cheesecake recipe is delicious, convenient and perfect for an individual since it only makes two servings (aka one for dessert and one for breakfast the next morning).

This recipe I particularly adapted from Lacey Dunn @faithandfit on Instagram!

You can also change up the flavors on the protein cheesecake. My favorite is Pumpkin (especially during the fall months), but I’ve done a white chocolate and plain version as well!

I was particularly inspired to create the pumpkin flavor to utilize my favorite Trader Joe's item: Pumpkin Cream Cheese. It is sadly a fall seasonal item, but I swear it's my favorite product that's offered year long.

You’ll need

To begin you’ll want to grab 1/4c or 30g of Pumpkin Spice Pamcakes’ Pancakes protein mix. (My code KatieKreates saves you 10% off your order). You’ll mix the pancake mix with 2 tbsp of water. This is the base crust for the cheesecake.

Place the batter at the bottom of a mini bread loaf pan (2-1/2" H x 4" W X 6"L ) and bake for 10-15min at 350 degrees.

While the crust is baking in the oven, start making the filling for the cheesecake. The filling requires the remainder of your ingredients.

Use a whisk to mix the 30g of liquid egg whites or one egg white, 1/4c (75g) of greek yogurt, one heaping scoop (30g) of vanilla protein powder and 42g of Whipped Cream Cheese with 42g of Pumpkin Cream Cheese.

After the crust finishes baking for 10-15 minute, Add the filling mix on top of the crust and bake for 60 to 65 minutes in the oven.

Be sure to monitor the cheesecake and take it out earlier if needed. Particularly speaking if the oven is on for a long period of time beforehand!

Refrigerate the cheesecake after cooking until you are ready to dive in and enjoy!

This is absolutely one of my favorite recipes to make. It packs in so much protein and can be a nice change-up from yogurt bowls, protein shakes etc.,



Hi, thanks for stopping by!

I'm a communications professional, recipe crafter, content creator and 22 year old working her way to wellness. 

Let the posts
come to you.

Thanks for submitting!

  • Facebook
  • Instagram
  • Twitter
  • Pinterest
bottom of page