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.
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!
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’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 🤩