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.
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!
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.
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!