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No Bake Pumpkin Pie Protein Cheesecake

This no bake pumpkin pie cheesecake recipe combines 6 simple ingredients to create a super creamy filling that’s high protein, low fat, and delicious. Seriously, you’ll never believe a cheesecake this creamy has just 5 grams of fat per slice! 

Level up your fall dessert game with this super easy pumpkin pie cheesecake. The recipe takes about 10 minutes to prep and every extra creamy slice has 12 grams of protein with just 5 grams of fat!

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Pumpkin Pie Cheesecake Ingredients

The protein cheesecake filling is crazy simple. Here’s everything you’ll need: 

  • protein powder, granulated sugar substitute, and pumpkin pie spice
  • canned pumpkin, fat free cream cheese, and fat free or lite Cool Whip

Protein Powder

The recipe calls for PEScience Select vanilla protein powder which is a blend of whey and casein. This blend tends to be a bit thicker than whey-only protein powder. So if you’re using a different protein, you may need to add an extra scoop. 

You could also use a pumpkin spice flavored protein powder and omit the pumpkin pie spice. 

no bake pumpkin pie cheesecake recipe with protein powder

Sugar Substitute

I used Swerve Granular, an erythritol-based, zero-calorie sweetener that substitutes 1:1 for sugar. If you’re using a different sweetener, be sure it’s a 1:1 swap with sugar. 

The 3 tablespoons of Swerve in this recipe, for example, weighs 36 grams. That’s roughly the same weight as real sugar. If you use something like Splenda or stevia that’s super concentrated, 3 tablespoons may weigh a fraction of that and could affect the consistency of your pumpkin pie cheesecake. 

In case you’re wondering, you can find Swerve, PEScience, and all my other recommended products on my Amazon list

brushing pie crust with skim milk

Cream Cheese and Cool Whip

Depending on your location, fat free cream cheese can be tricky to find. Nearly every Walmart and Kroger I’ve been in carried it, and HEB in Texas carries it as well. 

If you have trouble tracking some down, however, 1/3 fat cream cheese works just fine. 

For the Cool Whip, you’ll find this in the frozen section of most grocery stores. You’ll want to let it thaw briefly before folding into the pumpkin pie cheesecake filling. 

Graham Cracker Crust 

If you have trouble finding a reduced fat graham cracker crust, you can use a regular crust,  a homemade crust like the low carb crust in my white chocolate raspberry protein cheesecake, or the mini crusts like I used in my fudge brownie pie. Since the mini crusts come in a pack of 6, you might want to cut the filling recipe in half or use 12 mini crusts. 

pie crust and protein cheesecake filling

I’ve also seen people skip the crust altogether and use the pumpkin pie cheesecake filling on rice cakes or as a dip. 

Here’s the nutrition info for the filling on its own: 775 calories, 84g protein, 88g carbs, 5g fat, and 13 Smart Points

filling the pie crust with the pumpkin pie protein cheesecake filling

How to Make the Pumpkin Pie Cheesecake

This recipe is an easy one but if you’d like to see the recipe in action and get an idea of what the filling consistency should look like, check out the video below. 

And that should do it. Be sure to let me know what you think about this recipe. Drop a comment below, grab a photo and tag me on the ‘gram, or join my free Facebook group! 

high protein no bake pumpkin pie cheesecake

No Bake Pumpkin Pie Cheesecake

Yield: 8 slices
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

A simple, high protein pumpkin pie cheesecake filling inside a reduced fat ready made graham cracker crust.


  • 15 oz can Pumpkin
  • 8 oz Fat Free or Reduced Fat Cream Cheese, room temp or softened
  • 2 scoops (62g) PEScience Protein Powder, vanilla
  • 3 Tbsp (36g) Granulated Sugar Substitute , I used Swerve
  • 1 Tbsp Pumpkin Pie Spice
  • 1 C (72g) Fat Free Cool Whip
  • 1 9" Reduced Fat Graham Cracker Crust
  • 1 large Egg Yolk or Skim Milk, optional for brushing on crust to pre-bake


  1. If you're going to bake the crust before filling, preheat your oven to 350F and brush an egg yolk or skim milk over the graham cracker crust. Bake for 5 minutes and cool.
  2. Mix the protein powder, sugar substitute, and pumpkin pie spice together in a large bowl before adding the pumpkin and cream cheese. Mix until smooth.
  3. Fold in the Cool Whip and pour into the pie crust. Use a rubber spatula to smooth the top to the edges. Chill in the refrigerator for at least 4 hours, ideally overnight.


Each slice has 5 Smart Points.

Nutrition Information:
Yield: 8 Slices Serving Size: 1 Slice
Amount Per Serving: Calories: 205Total Fat: 5gCarbohydrates: 26gProtein: 12g

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Ellie Ritter

Monday 29th of November 2021

Third Thanksgiving in a row that I’ve made and DEVOURED this cheesecake! My favorite dessert!!!

Brianne Wade

Monday 29th of November 2021

I made this for our family thanksgiving this year and it was a total hit! So delicious and soooo easy to make! Everybody loved it and didn’t even realize they were taking in some extra protein ;)


Friday 26th of November 2021

This is way better than regular cheesecake! It’s light and fluffy and doesn’t give you the too rich feeling that regular cheesecakes do. I made it last year and again yesterday. I forgot how good it is. I think I’ll leave out the cool whip next time. I like how it tastes either way but it’s a tad more pumpkin-y without it.


Saturday 13th of November 2021

So yum!! I actually halved the filling (wanted more graham cracker crust in each bite) and it’s incredible! Even the husband approved :)


Saturday 10th of October 2020

This is hands down my favorite recipe on this site! Lol It’s so easy and so delicious!!

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