High Protein Pumpkin Cheesecake Bites Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: High Protein, Vegetarian
Ingredients
Scale
- 1/2 cup graham cracker crumbs
- 1 tablespoon melted light butter or coconut oil
- 8 oz low-fat cream cheese, softened
- 1/2 cup non-fat plain Greek yogurt
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 scoop (approx. 30g) vanilla whey or casein protein powder
- 1 large egg white
- 1/4 cup calorie-free sweetener (like erythritol or stevia)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat and Prep
Preheat your oven to 325°F (165°C). Line a standard muffin tin with 12 paper liners. Lightly spray the liners with non-stick cooking spray to ensure the bites come out easily. - Step 2: Create the Crust
In a small bowl, combine the graham cracker crumbs and the melted butter. Stir until the mixture looks like wet sand. Evenly distribute the crumbs into the bottom of the 12 muffin liners and press down firmly with the back of a spoon to create a solid base. - Step 3: Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer. Add the Greek yogurt, pumpkin puree, protein powder, sweetener, pumpkin pie spice, and vanilla extract. Blend until the mixture is completely smooth and no lumps remain. Finally, gently whisk in the egg white until just combined. - Step 4: Filling the Liners
Spoon the pumpkin mixture into the muffin liners, filling each one about three-quarters of the way full. Smooth the tops with a spatula for a clean finish. - Step 5: Bake and Set
Bake in the preheated oven for 22 to 25 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from the oven and allow them to cool at room temperature for 30 minutes. Once cooled, place the tin in the refrigerator for at least 2 hours to let the cheesecake bites set completely.