No Bake Pumpkin Pie Cheesecake

No Bake Pumpkin Pie Cheesecake

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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!

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

mixing the dry ingredients for pumpkin pie cheesecake

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. 

no bake pumpkin pie cheesecake filling

Graham Cracker Crust

If you have trouble finding a reduced fat graham cracker crust, you can use the regular crust. You could also use a homemade crust like the low carb crust in my white chocolate raspberry protein cheesecake.

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

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
4.38 from 8 votes
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No Bake Pumpkin Pie Cheesecake

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

Course Dessert
Cuisine American
Keyword protein cheesecake, protein pie, pumpkin pie, pumpkin pie cheesecake
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 slices
Calories 205 kcal
Author Mason Woodruff

Ingredients

  • 15 oz can Pumpkin
  • 8 oz Fat Free Cream Cheese or 1/3 fat (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 optional for pre-baking the crust

Instructions

  1. If you're going to bake the crust before filling, preheat your oven to 350F and brush an egg yolk over the graham cracker crust. Bake for 5 minutes and cool.

    brushing the crust with egg yolk wash for no bake pumpkin pie cheesecake
  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.

    mixing the dry ingredients for pumpkin pie cheesecake
  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.

    filling the crust with the no bake pumpkin pie cheesecake filling

Recipe Video

Recipe Notes

Each slice has 5 Smart Points.

Nutrition Facts
No Bake Pumpkin Pie Cheesecake
Amount Per Serving (1 slice)
Calories 205 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 26g9%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.

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