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 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!!
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!
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!
Wow, I can’t wait to try this. Thank you!
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
I used Syntha-6 pumpkin pie protein (PEScience needs to step up their season flavor game haha), and it turned out great!
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!