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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
Servings: 8 slices
Calories: 205kcal
Author: Mason Woodruff

Ingredients

  • 1 can (15 oz) Pumpkin Puree
  • 8 oz Fat Free or Reduced Fat Cream Cheese room temp or softened
  • 2 scoops (62g) Vanilla Protein Powder I used PEScience Select
  • 3 Tablespoons (36g) Granulated Sugar Substitute I used Swerve
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 cup (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.

Nutrition

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