High-Protein Pumpkin Cheesecake

If you love the cozy flavors of pumpkin pie and the creamy decadence of cheesecake, this High-Protein Pumpkin Cheesecake will steal your heart (and satisfy your sweet tooth).
Made with wholesome, protein-rich ingredients like Greek yogurt, cottage cheese, and pumpkin puree, this dessert delivers that fall-inspired comfort you crave — without the sugar crash.

It’s smooth, creamy, perfectly spiced, and packed with nutrients that fuel your body instead of slowing it down.

🍂 Why You’ll Love This Pumpkin Cheesecake

No baking required (if you prefer chilled) — or bake lightly for a denser texture.

High in protein, lower in sugar – a dessert that doubles as a snack or post-meal treat.

No refined sugar – just a touch of pure maple syrup for sweetness.

Gut-friendly – thanks to the probiotics in cottage cheese and Greek yogurt.

Gluten-free option – easily swap almond flour for your favorite grain-free crust base.

Ingredients

Cheesecake Filling

• 1 cup 2% cottage cheese
• 1 cup plain, unsweetened Greek yogurt
• ⅓ cup pumpkin puree
• 1 scoop protein powder (vanilla or unflavored works best)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp sea salt
• ¼ tsp ground cloves
• 2–3 tsp pure maple syrup, to taste

Crust

• ½ cup almond flour
• 3 tbsp butter or ghee, melted
• 1 scoop protein powder

Directions

1. Make the crust:
   In a small bowl, mix almond flour, protein powder, and melted butter or ghee until it forms a crumbly dough.
   Press the mixture evenly into a small baking dish or several individual ramekins. Chill while you prepare the filling.
2. Blend the filling:
   Add cottage cheese, Greek yogurt, pumpkin puree, protein powder, spices, salt, and maple syrup to a blender or food processor.
   Blend until completely smooth and creamy — this step gives the cheesecake its rich, silky texture.
3. Assemble:
   Pour the pumpkin filling over the crust, spreading evenly.
   For a no-bake version, refrigerate for at least 4 hours (or overnight) until set.
   For a baked version, bake at 325°F (160°C) for 25–30 minutes or until lightly set in the center.
4. Chill and serve:
   Let cool completely, then refrigerate for a few hours before serving. Top with a sprinkle of cinnamon or crushed walnuts if desired.

🍁 Why It’s Nutrient-Rich

This isn’t your average cheesecake. It’s a functional dessert — designed to balance blood sugar, curb cravings, and nourish your body:

• Cottage cheese + Greek yogurt = complete proteins + gut-friendly probiotics.
• Pumpkin puree = rich in vitamin A, fiber, and antioxidants.
• Cinnamon + cloves + ginger = warming spices that support digestion and blood sugar balance.

This High-Protein Pumpkin Cheesecake proves that dessert can be both indulgent and supportive of your health goals. Whether you enjoy it post-dinner, after a workout, or as a meal-prepped sweet treat, you’ll love how satisfying and creamy it is — without the guilt.

Pro tip: make a double batch. One for now, and one to freeze for later — because you’ll definitely want more!