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
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.
I’ve made this at least three times since pumpkin spice season ended because I can’t get enough of it 😂 I usually make a half batch because the full one is a lot and I don’t have many mouths to feed but it’s still great every time!
I’m a suckered for pumpkin pie. Basically as soon as its fall I start wanting pumpkin pie. This was surprisingly delicious. I serve it with some frozen whipped cream and its delicious!
This no bake pumpkin cheesecake is so good we can’t stop making it! lol It is not limited to fall in our household because it’s just too good! I do have a problem with clumps every time I make it, but it doesn’t affect the flavor at all. I’ve also used different flavors of protein powder and omitted the pumpkin spice and it was more like a regular cheesecake. Either way it is so good!
So yum!! I actually halved the filling (wanted more graham cracker crust in each bite) and it’s incredible! Even the husband approved 🙂
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.
After stuffing myself for thanksgiving it felt good to eat something semi good for me. I used the sugar free cool whip and pecan crust (stores were picked clean). Turned out great!
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 😉
Third Thanksgiving in a row that I’ve made and DEVOURED this cheesecake! My favorite dessert!!!
3rd Thanksgiving in a row making this for dessert and I CANT STOP EATING IT!!! So rich and decadent for such a low fat dessert! I’m obsessed!
This tastes pretty nice. I even used my “healthy” unflavored protein powder, and the result is great! I just whipped heavy cream with vanilla and sugar instead of using cool whip. It’s not quite cheesecake texture, but still a little different than pumpkin pie texture. Also made a crust with ginger snaps instead of graham crackers, and it’s awesome. Yay protein!