High Protein Pumpkin Cheesecake Jars No Bake Recipe
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: High Protein, Vegetarian
Ingredients
Scale
- 1/2 cup graham cracker crumbs (about 4 full crackers)
- 1 tablespoon melted coconut oil or light butter
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup non-fat Greek yogurt (plain or vanilla)
- 2 tablespoons light cream cheese, softened
- 1 scoop (30g) vanilla whey protein powder
- 1 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup or stevia to taste
- Optional: Sugar-free whipped topping for garnish
Instructions
- In a small bowl, combine the graham cracker crumbs with the melted coconut oil or butter. Stir until the crumbs are evenly coated. Divide the mixture between two small glass jars and press down firmly using a spoon to create a solid base.
- In a medium mixing bowl, whisk together the Greek yogurt and softened cream cheese until the mixture is smooth and free of lumps. This works best if the cream cheese is at room temperature.
- Fold in the pumpkin puree, vanilla protein powder, pumpkin pie spice, and maple syrup. Stir everything together until the color is consistent and the texture is creamy. Taste the mixture and add more sweetener if desired.
- Carefully spoon the pumpkin cheesecake mixture over the graham cracker crust in the jars. Smooth the tops with a spatula or the back of a spoon for a clean look.
- While you can eat these immediately, they taste best after chilling in the refrigerator for at least 1 to 2 hours. This allows the flavors to meld and the protein powder to fully hydrate, creating a thicker, cheesecake-like consistency.