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!
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.
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.
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.
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!
No Bake Pumpkin Pie Cheesecake
A simple, high protein pumpkin pie cheesecake filling inside a reduced fat ready made graham cracker crust.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Notes
Each slice has 5 Smart Points.
Nutrition Information:
Yield: 8 Slices Serving Size: 1 SliceAmount Per Serving: Calories: 205Total Fat: 5gCarbohydrates: 26gProtein: 12g
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Jaclyn
Saturday 10th of October 2020
This is hands down my favorite recipe on this site! Lol It’s so easy and so delicious!!
Bethany Chandler
Saturday 10th of October 2020
This is delicious! I made it two weeks in a row as a treat for the evenings. All the ingredients are easy to find/have on hand, and it was ready in less than 10 minutes.
Lauren Montgomery
Thursday 8th of October 2020
I have made this 3 or 4 times! I originally found it last year and I had mixed it thr first time but thr cream cheese did not break up all the Way! So the next time I used a hand mixer and it turned out perfect!! The most recent time I mad it last week I believe I over mixed it because it didn't hold up well, it was runny. So lesson for you all is to use a hand mixer but conservatively ha don't over mix!!! But all in all 5 out of 5 for this recipe!! It is one of my favorite fall desserts and my family loves it as well!
Judy O
Wednesday 7th of October 2020
I LOVED this pie! So easy to make, and a delicious, guilt free way to enjoy pumpkin pie. I had it for breakfast a few days in a row. And didn't feel guilty! I will make this again and again. My friend came over for dinner, and I served her a piece (SO GENEROUS OF ME TO SHARE!!) and she loved it too! Great recipe!
Olivia richter
Wednesday 7th of October 2020
This was delicious! Ate the whole thing by myself hahaha. I recommend leaving it in the fridge overnight. Mine wasn’t quite firm enough with the recommended chilling tone. I found it tasted more like pumpkin pie than cheesecake but still delicious none the less