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high protein no bake pumpkin pie cheesecake
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4.85 from 144 votes

No Bake Pumpkin Pie Cheesecake

A simple, high protein pumpkin pie cheesecake filling inside a reduced fat ready made graham cracker crust.
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Cuisine: American
Keyword: no bake pumpkin pie cheesecake, protein cheesecake, pumpkin pie cheesecake
Servings: 8 slices
Calories: 205kcal
Author: Mason Woodruff

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.

Video

Notes

Each slice has 5 Smart Points.

Nutrition

Serving: 1Slice | Calories: 205kcal | Carbohydrates: 26g | Protein: 12g | Fat: 5g