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.
Delish! I omitted the cool whip, added cocoa nibs, chia seeds, and white chocolate chips to make cookies instead! They turned out great!
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 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’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!
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.