High Protein Pumpkin Cheesecakes
Perfect for the fall season (or any time of year, really!), this recipe combines creamy flavors with a touch of spice and a boost of protein, making it a great option for anyone seeking a nutritious dessert or snack.
Ingredients
- simple mills honey cinnamon sweet thins for a GF option or graham crackers
- 6 oz softened cream cheese
- 1/2 cup low sugar vanilla greek yogurt
- 1/4 cup vanilla protein powder
- 3 tbsp maple syrup
- 1/3 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Let's Make It
- In a small blender or food processor, combine all of the ingredients except for the sweet thins.
- In 3 small bowls/meal prep containers, add 3- sweet thins to each bowl, smash with a spoon or fork to form the crust.
- Divide the cheesecake batter into the 3 containers, top with more crushed up sweet thins for an added crunch.
- Let set in the fridge for 1 hour before eating so the cream cheese has time to firm up.