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.
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 made this without using ready whip. It was denser but I still liked it!
I keep telling myself that one day I will actually put this in a crust, but as of now I have only used it as a dip, which I am totally fine with. It’s delicious with graham crackers. I also recently tried it with butter pretzels – if you like sweet and salty this combo is a slam dunk.
This was SO delicious!!!! What attracted me to this recipe in the beginning was the number of ingredients. It worked out even better for me because I had a tub of vanilla whey protein powder laying around by Body Tech (that I didn’t looove) and was excited to be able to use it and luckily it didn’t ruin the recipe 😅. There are so many more healthy recipes for bigger meals (lunch, dinner, etc) out there and not as many sweets/desserts. This recipe is simple to follow, way healthier than the real, calorie-dense, thing aannddd you will want to eat the whole pie in one sitting 😂 I recommend it 100%!
This is a fan fave for good reason. This recipe is easily modified to accommodate portions as well as how its served. Want a cheese cake make a cheesecake, want a dip make a dip, want to use it as a frosting? go right ahead. phenomenal.
I really enjoyed this version of pumpkin protein cheesecake. I previously used the protein chef’s recipe but found that this version was much easier to make. I did not use the crust because I did not want that many carbs. I also used 1/2 cool whip and one serving of dannon light and fit greek yogurt 80 calorie container, the pumpkin pie flavored one. I let it set in a cake pan vs. a pie plate until the filling was set and then cut it into “cake” like slices. Oh and I added a bit of cinnamon along with the pumpkin pie spice. It was delicious and something that I will be making again.
I keep telling myself that one day I will actually put this in a crust, but as of now I have only used it as a dip, which I am totally fine with. It’s delicious with graham crackers. I also recently tried it with butter pretzels – if you like sweet and salty this combo is a slam dunk.
This was SO delicious!!!! What attracted me to this recipe in the beginning was the number of ingredients. It worked out even better for me because I had a tub of vanilla whey protein powder laying around by Body Tech (that I didn’t looove) and was excited to be able to use it and luckily it didn’t ruin the recipe 😅. There are so many more healthy recipes for bigger meals (lunch, dinner, etc) out there and not as many sweets/desserts. This recipe is simple to follow, way healthier than the real, calorie-dense, thing aannddd you will want to eat the whole pie in one sitting 😂 I recommend it 100%!
This is a fan fave for good reason. This recipe is easily modified to accommodate portions as well as how its served. Want a cheese cake make a cheesecake, want a dip make a dip, want to use it as a frosting? go right ahead. phenomenal.
I really enjoyed this version of pumpkin protein cheesecake. I previously used the protein chef’s recipe but found that this version was much easier to make. I did not use the crust because I did not want that many carbs. I also used 1/2 cool whip and one serving of dannon light and fit greek yogurt 80 calorie container, the pumpkin pie flavored one. I let it set in a cake pan vs. a pie plate until the filling was set and then cut it into “cake” like slices. Oh and I added a bit of cinnamon along with the pumpkin pie spice. It was delicious and something that I will be making again.