High-Protein Pumpkin Cheesecake Recipe
I’m absolutely obsessed with high-protein pumpkin cheesecake, and this fall, I wasn’t about to miss out on its cozy, creamy goodness just because I’ve switched to healthy desserts. So, I whipped up this easy High-Protein Pumpkin Cheesecake that’s lower in carbs than the classic version, packed with protein, and so delicious I’m already planning to make it again for Thanksgiving!
Why Will You Love this Recipe?
- It’s a protein powerhouse. With skyr and whey protein, this cheesecake fuels you up while satisfying your sweet tooth. It’s perfect for post-workout treats or a guilt-free dessert.
- That pumpkin spice vibe. The warm cinnamon, clove, and nutmeg make every bite feel like fall in a cozy blanket. It’s like a hug from autumn itself.
- No complicated steps. You just roast, blend, and bake—super easy for a dessert that tastes this indulgent. Even beginners can nail this one!
Recipe Variations
- Switch up the protein. Use a plain whey protein and add a splash of vanilla extract if you don’t have vanilla-flavored whey. It keeps the flavor just as rich.
- Try different squashes. Swap butternut for kabocha or regular pumpkin for a slightly different taste. Just roast and blend for the same creamy texture.
- Add a crust. Mix crushed almonds with a bit of honey for a low-carb crust if you want some crunch. Press it into the pan before pouring in the filling.
Tools You’ll Need
- A blender. A high-powered blender ensures your filling is smooth and creamy. It’s key for blending the roasted pumpkin and skyr.
- A 9-inch cake pan. A springform pan works great for easy slicing, but any 9-inch pan will do. Line it with parchment for stress-free removal.
- A baking sheet. You’ll need this for roasting the pumpkin. It catches any drips and makes cleanup a breeze.
FAQ
Can I Freeze It?
Yes, this cheesecake freezes like a dream! Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months; thaw in the fridge before enjoying.
How Do I Store It?
Keep it in an airtight container in the fridge for up to 5 days. It stays creamy and flavorful, perfect for grabbing a slice whenever you want.
How Long Does It Last?
It’s good for about 5 days in the fridge, but it’s so tasty it probably won’t last that long! Freezing extends its life if you want to save some for later.
What Should I Serve It With?
A dollop of whipped coconut cream or a sprinkle of chopped pecans pairs perfectly. It’s also amazing with a hot cup of chai tea for ultimate fall vibes.
Is It Suitable for Every Diet?
This cheesecake is high-protein, lower-carb, and gluten-free thanks to no crust and minimal cornstarch. It’s not vegan (due to eggs and skyr) or paleo (because of dairy), but you could experiment with plant-based yogurt for a dairy-free twist.
Can I Use Canned Pumpkin?
Absolutely, canned pumpkin puree works if you’re short on time. Use about 1 cup to replace the roasted pumpkin, but fresh gives a richer flavor.
Can I Make It Ahead?
You bet! Bake it a day or two in advance, let it chill in the fridge, and it’s ready to impress at your gathering.
Other Recipes You’ll Love
- Healthy Invisible Apple Cake Recipe
- Gluten-Free Apple Cake
- Healthy Fall Salad With Apple And Feta
- Pumpkin Pasta Sauce
- Healthy Upside Down Peach Cake
- Healthy Cranberry Oatmeal Cookies
- 3-Ingredient Coconut Banana Cookies
- Decadent Healthy Raspberry Brownies
High-Protein Pumpkin Cheesecake
Ingredients
- 14 oz skyr
- 4 eggs
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 scoop vanilla-flavored whey protein
- 1 cup roasted butternut squash about 1/4 small squash
- 1 teaspoon cinnamon
- 1/4 teaspoon ground clove
- Pinch of nutmeg
Instructions
- Preheat oven to 350°F. Place butternut squash (cut into chunks) on a baking sheet and roast for 40 minutes until soft.
- In a blender, combine roasted squash, skyr, eggs, honey, cornstarch, whey protein, cinnamon, clove, and nutmeg. Blend until smooth.
- Pour the mixture into a 9-inch cake pan lined with parchment paper.
- Bake at 325°F for 35 minutes, or until the center is just set.
- Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.
