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 am a huge fan of anything pumpkin, but was really skeptical that any protein recipe would live up to my standards lol !! Mason definitely went above and beyond with this one, if you love pumpkin you gotta try this one !
I am a huge fan of anything pumpkin, but was really skeptical that any protein recipe would live up to my standards lol !! Mason definitely went above and beyond with this one, if you love pumpkin you gotta try this one !
Mason did it again……….probably another staple recipe in this household. This pumpkin pie is so easy to make and just absolutely amazing. The filling is thick and creamy, and you cannot even tell the base is cream cheese. 10/10 will definitely be taking to my family functions this holiday season. Its the perfect, guilt free treat everyone needs. I enjoyed that it took me no time at all to assemble it, and I made it earlier in the day so that I could enjoy it for dessert.
I also used truvia instead of swerve, and it turned out fine. I would also recommend the egg yolk wash, and pre-baking the crust, to prevent crumbling!
Mason did it again……….probably another staple recipe in this household. This pumpkin pie is so easy to make and just absolutely amazing. The filling is thick and creamy, and you cannot even tell the base is cream cheese. 10/10 will definitely be taking to my family functions this holiday season. Its the perfect, guilt free treat everyone needs. I enjoyed that it took me no time at all to assemble it, and I made it earlier in the day so that I could enjoy it for dessert.
I also used truvia instead of swerve, and it turned out fine. I would also recommend the egg yolk wash, and pre-baking the crust, to prevent crumbling!
I’ve made this recipe about 3 times exactly as written and 2 more times with my own variations! IT IS SO DANG DELICIOUS, if you make nothing else from Mason’s site, make this!
Variation: make the filling as directed in the recipe, line a pan with oreo cookies (I used the seasonal maple ones) and pour the filling over it! it’s basically an oreo crust, honestly liked this even more than the original!
Really good. I however didn’t read the instructions properly and used too much cool whip topping so I had extra. But that’s okay… mini pies to go around. But as everyone and mason says read the instructions lol
made this earlier this month and it was a huge hit! espeically warmed up. Ill be making it again for thanksgiving.
I’ve made this recipe about 3 times exactly as written and 2 more times with my own variations! IT IS SO DANG DELICIOUS, if you make nothing else from Mason’s site, make this!
Variation: make the filling as directed in the recipe, line a pan with oreo cookies (I used the seasonal maple ones) and pour the filling over it! it’s basically an oreo crust, honestly liked this even more than the original!
Used half the cream cheese and made mini pies! So good! My mixer recently broke so using half the cream cheese at room temp helped the mixture blend a bit smoother. Left out the sugar sub all together and still plenty sweet! Cake pop is perf for this
This recipe was SO incredibly simple. I’m all about dump everything into a bowl and it’s complete. I’m a lover of all things pumpkin and this was did not disappoint, so delish! My teduced fat crust did fall apart initially, but I brushed it with an egg yolk, baked it and then put the filling in. I couldnt even tell it had broken!