High Protein Pumpkin Cheesecake – Healthy, Creamy, and Only 140 Calories!

If you’re searching for a delicious, high-protein dessert that’s perfect for fall, you’re in the right place. This High Protein Pumpkin Cheesecake is packed with 12g of protein and only 140 calories per slice. It’s creamy, satisfying, and so easy to make—ideal for breakfast, a snack, or a guilt-free dessert.

Why You’ll Love This Healthy Pumpkin Cheesecake

• High Protein: Each slice delivers 12g of protein, making it a filling and muscle-friendly treat.
• Low Calorie: At just 140 calories per serving, you can enjoy cheesecake any time of day.
• Naturally Sweetened: Monk fruit and sugar-free maple syrup keep this cake sweet without added sugar.
• Creamy & Satisfying: Greek yogurt, cottage cheese, and low-fat cream cheese create a rich, creamy texture without the extra fat.
• Easy to Make: Just blend, bake, chill, and enjoy!

Ingredient Spotlight

Pumpkin Puree  

• Pumpkin is rich in fiber, vitamin A, and antioxidants. It adds natural sweetness, moisture, and a beautiful orange color to this cheesecake.

Greek Yogurt  

• Nonfat Greek yogurt is a protein powerhouse and gives the cheesecake a creamy, tangy base while keeping it light.

Low Fat Cream Cheese & Cottage Cheese  

• These cheeses add classic cheesecake flavor and creaminess, but with less fat and more protein than traditional recipes. I promise you won’t be able to tell their is cottage cheese in the cheesecake!

Vanilla Protein Powder  

• Boosts the protein content and adds a subtle vanilla flavor. Use your favorite brand for best results. If you want it a thicker batter I would recommend a vegan protein powder.

Powdered Peanut Butter  

• Adds a hint of nutty flavor and extra protein, without the calories of regular peanut butter.

Monk Fruit & Sugar-Free Maple Syrup  

• Natural, low-calorie sweeteners that keep the cheesecake sweet and satisfying without a sugar crash.

Cinnamon & Vanilla Extract  

• Classic fall flavors that pair perfectly with pumpkin and make every bite taste like autumn.

Tips for the Best High Protein Pumpkin Cheesecake

1. Blend Until Smooth: Make sure to blend all ingredients thoroughly for a silky, lump-free batter.
2. Water Bath for Creaminess: Baking the cheesecake with a dish of boiling water in the oven helps prevent cracks and keeps the texture extra creamy.
3. Don’t Overbake: The center should still jiggle slightly when you take it out of the oven. It will set as it cools.
4. Chill Overnight: For the best texture and flavor, let the cheesecake chill in the fridge for at least 8 hours or overnight.
5. Customize Your Toppings: Top with extra cinnamon, powdered peanut butter, or a dollop of whipped cream for a decadent finish.
6. Crust Option: If you want a sturdier slice, try adding a simple oat or graham crust before pouring in the batter.

Storage & Serving Suggestions

Storing: Keep leftover cheesecake covered in the fridge for up to 5 days.

Serving: Enjoy cold, or let it sit at room temperature for 10 minutes for a softer bite. Perfect for breakfast, snack, or dessert!

Final Thoughts

This High Protein Pumpkin Cheesecake is creamy, healthy, and packed with fall flavor. Whether you enjoy it for breakfast, snack, or dessert, it’s a treat you can feel good about. If you try this recipe, don’t forget to subscribe for more healthy, high-protein desserts and tag me on Instagram so I can see your creations!

Print Recipe

High Protein Pumpkin Cheesecake – Healthy, Creamy, and Only 140 Calories!

Ingredients

Servings

• 2 cups pumpkin puree
• 150 g low fat cream cheese
• 100 g low fat cottage cheese
• 2 scoops vanilla protein powder
• 1 egg
• 3 tbsp almond milk
• 2 tbsp sugar free maple syrup (or any sweetener)
• ¹⁄₃ cup monk fruit (or any sweetener)
• ¹⁄₂ tbsp cinnamon
• ¹⁄₂ tbsp vanilla extract

Instructions

1. 1. Blend: In a blender, blend all ingredients until smooth and creamy.
2. 2. Pour: Pour the batter into a baking dish.
3. 3. Water Bath: (Optional) Place a separate oven-safe dish filled with boiling water next to or below the cheesecake in the oven.
4. 4. Bake: Bake at 350°F (175°C) for 60 minutes. The center should still jiggle slightly.
5. 5. Cool: Let cool at room temperature, then refrigerate for at least 8 hours or overnight.
6. 6. Top & Serve: Top with cinnamon, powdered peanut butter, and whipped cream if desired. Slice and enjoy!

Note

Cheesecake is my favorite dessert, and this recipe is a magnificent way to get your protein in with a low-calorie slice of cake! Remember, progress isn’t just about what you see in the mirror. It’s about your strength, your habits, and your mindset. Just like this cheesecake, your journey has many layers—each one worth celebrating.

"Love finds no joy in unrighteousness but rejoices in the truth.” – 1 Corinthians 13:6