No Bake Pumpkin Cheesecake Protein Bites Recipe
Pumpkin pie and cheesecake are a match made in heaven, but I’m afraid there’s something better. And that’s low-calorie, high protein pumpkin pie and cheesecake that don’t require any baking. If you’re anything like me, your sweet tooth wants what it wants and lacks patience. Luckily, this recipe should take 15 minutes from start to finish and doesn’t require many skills other than mixing things in a large bowl.
With 75 calories per protein bite, you can throw down without blowing your calorie or macro goals. These make for a perfect pre or post-workout snack and taste great left over. Okay, let’s talk ingredients.
Pumpkin Cheesecake Protein Bites Ingredients
The first potential ingredient swap would be the vanilla wafers. If you’ve tried any of the microwaveable protein pies, you know how I love graham cracker crumbs. If you wanted to make the switch, I’d swap gram for gram. You may even save a few calories with the switch. You could also go with something like coconut or almond flour without much effect on consistency.
As for the frosting, I would highly recommend trying the frosting from the Pumpkin Spice Protein Donuts recipe in addition to the frosting below. This one is a bit creamier, while the donut frosting is almost like real cake icing. The donut frosting may actually save a few extra calories as well. You can’t go wrong either way!
If you use plain Greek yogurt, you’ll want to include 1-2 Tbsp stevia for each 1/2 C used. On the other hand, a pre-sweetened Greek yogurt may alleviate the need for stevia altogether. Be sure to taste test as you go. It’s easy to sweeten things up but difficult to go the other direction without doubling the recipe.
One last thing. You can use any protein you’d like, but I typically recommend Optimum Nutrition Gold Standard Whey and/or Dymatize’s Whey or Elite XT blended protein. They’re reputable brands that have been around forever.
The macros are calculated with Gold Standard vanilla whey.
No Bake Pumpkin Cheesecake Protein Bites
A great sweet tooth fix with good amounts of protein and tons of fall flavor.
- 3 servings (87g) Reduced-Fat Vanilla Wafers crushed
- 1/2 C (120g) Pumpkin canned
- 6 oz Fat-Free Cream Cheese
- 1 packet Sugar-Free Fat-Free Vanilla Pudding Mix
- 1 Vanilla Fat-Free Greek Yogurt (or 5oz fat-free Greek yogurt) Danon Light & Fit
- 1 1/2 tsp Pumpkin Pie Spice
- 1 C Plain Fat-Free Greek Yogurt
- 1 packet Sugar-Free Fat-Free Cheesecake Pudding Mix
- 1 scoop Vanilla Whey Protein
- 2 Tbsp Stevia or 0-Calorie Sweetener
- 1/4 to 1/2 C Cashew Milk or liquid of choice
Line a baking sheet with parchment paper.
Blend the pumpkin balls ingredients together until you have a smooth, dough-like consistency. Place in the freezer while you make your frosting.
Blend the frosting ingredients together to a thick consistency. It should be thick enough to coat your pumpkin balls without running but spreadable with a spoon or knife. If your frosting is too thick, add a few splashes of cashew milk or other liquid to reach your desired consistency.
Form the pumpkin mixture into 15 balls (about ping pong ball size). If you have trouble making your pumpkin mixture into balls, either leave the mixture in the freezer for another 10-20 minutes or add a bit more wafer crumbs.
Roll the pumpkin balls in the frosting mix until fully coated. It's okay if they're not entirely covered. This ain't a beauty contest. After you have all 15 balls coated, spread the remaining frosting over the top with a spoon or knife.
Top with chocolate sprinkles if you'd like but be sure to account for the extra calories. 😉
Place your baking sheet in the refrigerator or serve right away. I like these best after they've fully chilled.
Per Pumpkin Cheesecake Bite (Makes 15): 75 Calories | 6P | 11C | 1F -- Entire Recipe: 1,130 Calories | 86P | 165C | 9F
The only thing I’ll add is that you may want to freeze these if you have any left over. They’re fine in the refrigerator, but they get a bit soft and lose some of the “bite” texture. If they’re frozen and thawed for 5-10 minutes, on the other hand, they’re on point.
P.S. If you’re interested in learning more about nutrition for fitness and healthy living, I’ve put together a free eBook on the topic. It covers everything from calculating your metabolic rate, calorie and macronutrient needs, diet strategies, as well as food guides and recipes. You can learn more about Nutrition Made Easy 3.0 here or enter your info below to download your copy.