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!
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 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
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.
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.
Recipe Video
Recipe Notes
Each slice has 5 Smart Points.
Delish! I omitted the cool whip, added cocoa nibs, chia seeds, and white chocolate chips to make cookies instead! They turned out great!
I made this without using ready whip. It was denser but I still liked it!
I used vanilla Quest Nutrition protein powder instead. DIDNT MAKE A DIFF. It tasted so good. I didn’t make it into a pie either. I used it as a dip. Took it to a CrossFit Friendsgiving and the people couldn’t get enough of it. Strongly recommend.
I made this as a dip with graham crackers as the dippers for a friendsgiving, it was such a hit and I’m looking forward to making it again this thursday.
I’m a cheesecake snob and this DID NOT DISAPPOINT. I didn’t have vanilla protein so I used Pescience Cake Pop and it still was delicious. The texture was very light and fluffy but still held it’s shape. I thought about playing around with the flavors, but honestly it’s perfect as is!
I’ve probably made this 5+ times since it was posted 🙈 so easy, so delish, and such good macros! Want to try it in mini pie tins soon!
If I could give this more than 5 stars, I would!! I can’t believe I haven’t reviewed this yet! I have made this more times than I can count! I’ve used a combo of vanilla and snickerdoodle , cake pop and snickerdoodle and just plain vanilla and it turns out fantastic no matter what. Thank you for creating a ridiculously good macro friendly dessert.
I’ve made this twice already, it’s so good! I used a couple of tablespoons of regular sugar in the first one and Splenda brown sugar in the second one and they were equally delicious! I’m pretty sure you could get away with no sweetener if you wanted. So good and I love that’s there’s leftover whipped cream to top it with
This dessert is AWESOME!! So creamy and delicious. I did substitute Bowmar Hazlenut protein powder b/c that’s what I had. It still turned out great.
Brace yourself because this is a game changer. I made just the filling as a dip (I didn’t have a crust and wasn’t waiting or going shopping) and was blown away. Serve with animal crackers, graham crackers, vanilla wafers or just with a spoon. Add this to your pumpkin repertoire, basics!
Ain’t no shame..I ate this entire pie by myself. I made it with pe science snickerdoodle because that’s all I had at the time. The snickerdoodle made it rather rich, so I can’t wait to try with either vanilla or cake pop.
First time I made this I used BN cinnamon roll powder since that’s all I had and I’m trying to use it up…don’t recommend. It was too gritty and the flavor was SO off (completely my fault). Second time I followed the recipe gram by gram, brand by brand and I don’t think there’s been a week we haven’t had it in my house! SO GOOD.
I absolutely loved this pumpkin pie recipe. I made it twice in two days . First time I did exactly like the recipe and then took it to my work and we all tried it . Everyone loved it. Some said that they could tell it was healthy or had protein powder in it. I planned on making it for Thanksgiving with my family today. So last night I did everything the same but only 1 scoop of Prescience vanilla powder. And I added more cool whip. I also put cool whip on top and added Nutmeg to it as well. It was a huge hit tonight and everyone went crazy over it.
Thank you for a great recipe to follow or make changes to.
I was worried about how this would store, so I just made the filling, then measured out a serving into the little single serving keebler graham cracker crusts, and it was delicious!
AMAZING! I made this recipe this past weekend as I knew it was something I wanted to make for thanksgiving but wanted to try it out first. It did not disappoint! I used Bowmar protein pumpkin spice and it turned out perfect. Can’t wait to make again and share with all of my family!
This recipe is heavenly! Even though I haven’t been there, the fluffiness of this cheese cake makes me think of those fluffy clouds you see in movies showing heaven. All jokes aside, you will love this recipe!
We used Bowmar Nutrition Protein Pumpkin Spice instead of the PEScience vanilla and pumpkin spice stuff. We used 80 grams of PPS since it’s only whey (and also whey delicious) and doesn’t have casein like the other brand.
Sometimes we just eat it with the crust and let it chill in Tupperware. Sometimes we use the mini graham cracker crusts. I’m so excited to trick my family into eating this healthier desert Thanksgiving day! It will help me recover from the last one I hosted that was sugar free and gluten free and no one ate what I made 😆.
Everyone’s a winner using masons recipes!
We love this pie. Pumpkin is my favorite and I could eat it everyday. I did with this one and didn’t feel guilty at all.
I used dynamize protein instead because I was in a pinch to make something. I had to use 3 scoops instead of two just like the suggestions said. It’s perfect. My boyfriend ate it for breakfast 🙊
Honestly one of the best recipes I’ve made because I love cheesecake but this is a recipe I can actually eat everyday and never get tired of or ruin my macros. Not to mention super easy to make with very few ingredients!
I’ve made this twice now. Once in pie form and once as a dip (I cut up Joseph’s lavash bread, sprayed with oil, sprinkled with cinnamon and swerve before popping them in the oven for 5 minutes. Both times were AH-MAZING. I did freeze some of the dip and it defrosted nicely. I also used whipped greek cream cheese instead of the recommended cream cheese. I shared this with some people at work and no one ever guessed it was a protein dessert and several asked for the recipe. Do not sleep on this recipe!
I’ve made this recipe about 10 times and is now a staple in my household! I’ve tried it with bowmar nutrition frosted cookie protein, which I’ve found to be the best. I’ve also tried it with 5starnutrition graham cracker protein- my boyfriend likes it but it wasn’t my favorite for the pie. Anywho, 10/10! I finally don’t feel guilty eating a whole pie in one sitting!
What’s better than pumpkin and cheesecake? And then add in less calories and BOOM you have magic. This is great exactly how the recipe has it, in mini pie form, the filling as a dip with graham crackers/animal crackers/lotus cookies/anything. It’s better than good, you need this in your life.
This was amazing. Made it as a test run for thanksgiving. Made my own crust though with reduced fat graham crackers, brown sugar swerve, Greek yogurt, and cocoa powder.
I made the filling and put it between graham crackers and froze them. They taste like pumpkin ice cream sandwiches! Definitely recommend.
I made this with bowmar nutrition french toast protein. It was easy to make, and my fiance loved it!!! We had pie every day for a week (doesn’t that sound like a great idea!?)
In the fall I eat an apple everyday, usually Macintosh. I used this recipe as a dip for my favorite apples! I used the entire container of cool whip instead of just the 1 cup called for. I love cool whip anyways, so for me, it added to the deliciousness!
I’ve made this 4 times because I can’t get enough. I also just read some of the comments saying they made it as a dip and now I’m like ahhhhh I need to try this!!
I swapped my protein with Pumpkin Pie Syntha 6, but seriously, this is the best recipe and it’s so easy! I’ll probably make this year round even if pumpkin season isn’t around. It’s my favorite dessert!
This is sooo yummy!! And easy to make. Definitely making for thanksgiving too – easy dessert and pe science protein makes every protein dessert delish!! Thanks for an easy holiday dessert that everyone will love.
Super yummy and easy to make! The first time I used chocolate protein from Optimum Nutrition which wasn’t bad but I enjoyed this recipe much more when using a vanilla protein.
This was soooo good! Tasted like a cheat meal but the macros are awesome. I didn’t buy a pie crust. I just lined a rectangle pan with graham cracker squares and let that chill. It tasted just as good.
MY FAVORITE DISH EVER!!!! My mom and I haven’t been without a piece since October! We are OBSESSED! We used Protein Birthday Cake from Bowmar Nurtrition! 10000/10 recommend!!! YOU NEED THIS IN YOUR LIFE!!!!
First of all… I lived in NYC. I know cheesecake. Real cheesecake. I had low expectations when I made this recipe because cheesecake is rarely comparable to NYC. This was OUTSTANDING! I also converted using a sugar substitute which I rarely enjoy because they tend to taste like chemicals. However, I was so surprised by this recipe and how delicious it was. I love that the recipes have a high protein content because that acts like an appetite suppressant for me! Easy, soul soothing goodness!!!
This cheesecake is bomb! I made it in the mini pans and it turned out amazing!
This was better than I ever imagined. Believe the hype. This is perfect as is. I made it and did not modify anything. My parents have been living a healthy lifestyle for two years now (all began as an effort to lose weight for my wedding…they’re the best) and I tried this recipe because they were depressed about missing out on my beloved pumpkin walnut cheesecake on thanksgiving. I trialed this recipe and loved it and plan to make it on Thanksgiving and add a crumbly topping of chopped walnuts, swerve brown sugar and light butter! So excited 🤩
Sooooooo good!!! I finished this whole pie myself within two days. If you like pumpkin you’ll definelty want to try this. Super creamy, fluffy, pumpkiny spice goodness!
I keep telling myself that one day I will actually put this in a crust, but as of now I have only used it as a dip, which I am totally fine with. It’s delicious with graham crackers. I also recently tried it with butter pretzels – if you like sweet and salty this combo is a slam dunk.
This was SO delicious!!!! What attracted me to this recipe in the beginning was the number of ingredients. It worked out even better for me because I had a tub of vanilla whey protein powder laying around by Body Tech (that I didn’t looove) and was excited to be able to use it and luckily it didn’t ruin the recipe 😅. There are so many more healthy recipes for bigger meals (lunch, dinner, etc) out there and not as many sweets/desserts. This recipe is simple to follow, way healthier than the real, calorie-dense, thing aannddd you will want to eat the whole pie in one sitting 😂 I recommend it 100%!
This is a fan fave for good reason. This recipe is easily modified to accommodate portions as well as how its served. Want a cheese cake make a cheesecake, want a dip make a dip, want to use it as a frosting? go right ahead. phenomenal.
I really enjoyed this version of pumpkin protein cheesecake. I previously used the protein chef’s recipe but found that this version was much easier to make. I did not use the crust because I did not want that many carbs. I also used 1/2 cool whip and one serving of dannon light and fit greek yogurt 80 calorie container, the pumpkin pie flavored one. I let it set in a cake pan vs. a pie plate until the filling was set and then cut it into “cake” like slices. Oh and I added a bit of cinnamon along with the pumpkin pie spice. It was delicious and something that I will be making again.
I am a huge fan of anything pumpkin, but was really skeptical that any protein recipe would live up to my standards lol !! Mason definitely went above and beyond with this one, if you love pumpkin you gotta try this one !
Mason did it again……….probably another staple recipe in this household. This pumpkin pie is so easy to make and just absolutely amazing. The filling is thick and creamy, and you cannot even tell the base is cream cheese. 10/10 will definitely be taking to my family functions this holiday season. Its the perfect, guilt free treat everyone needs. I enjoyed that it took me no time at all to assemble it, and I made it earlier in the day so that I could enjoy it for dessert.
I also used truvia instead of swerve, and it turned out fine. I would also recommend the egg yolk wash, and pre-baking the crust, to prevent crumbling!
Really good. I however didn’t read the instructions properly and used too much cool whip topping so I had extra. But that’s okay… mini pies to go around. But as everyone and mason says read the instructions lol
made this earlier this month and it was a huge hit! espeically warmed up. Ill be making it again for thanksgiving.
I’ve made this recipe about 3 times exactly as written and 2 more times with my own variations! IT IS SO DANG DELICIOUS, if you make nothing else from Mason’s site, make this!
Variation: make the filling as directed in the recipe, line a pan with oreo cookies (I used the seasonal maple ones) and pour the filling over it! it’s basically an oreo crust, honestly liked this even more than the original!
Used half the cream cheese and made mini pies! So good! My mixer recently broke so using half the cream cheese at room temp helped the mixture blend a bit smoother. Left out the sugar sub all together and still plenty sweet! Cake pop is perf for this
This recipe was SO incredibly simple. I’m all about dump everything into a bowl and it’s complete. I’m a lover of all things pumpkin and this was did not disappoint, so delish! My teduced fat crust did fall apart initially, but I brushed it with an egg yolk, baked it and then put the filling in. I couldnt even tell it had broken!
I’ve made this one several times and it is great both in a crust or as a dip! I’ve also made it without the protein powder and subbed in 32g of sugar free cheesecake jello pudding mix for a lower protein option and it was the same texture and consistency as the original.
This recipe is full of bomb diggity! I love putting my own twist on recipes , so this one was no different. I made the filling as suggested and instead of one crust I lined a 24 cupcake pan with papers and placed a golden Oreo in the bottom! Boom! Individual cheesecakes!!
I made this for a Thanksgiving dessert and OMG it was amazing!!! My family loved it! It is the perfect consistency. Some “healthier” dessert recipes leave you feeling like you ate air and this cheesecake ISN”T that! Recipe is super easy as well!
All I need to say is I ate this entire thing by myself in one week 😂😋. It was delicious. I had to chill mine a little longer for it to stiffen up but it was totally worth the wait
This recipe is my go to dessert during prep! It also freezes up nicely so if I want to plan it in for a weekend treat it thaws easily. I like to add a dollop of fat free whipped topping and sprinkle a little cinnamon on top prior to enjoying.
I divided this recipe by 6 and made in a mini pie crust for myself. It was SO delicious – it’s probably a good thing I didn’t make the whole pie because I would have had trouble not eating it all!!
I’ve made this both as a dip and in mini Keebler crusts as a timesaver and it goes FAST! Everyone loves it – even my family members who give me crap for all the healthy foods and recipes LOVED it and asked for 2nds (and 3rds). I was hoping for leftovers but nope!