Mini Pumpkin Pie Cheesecake [High Protein, Low Sugar]

This high protein pumpkin pie cheese cake recipe is made with cottage cheese and yogurt to help bring the protein content up while keeping the sugar content low.

But just because you’re on a wellness journey, it doesn’t mean you can’t occasionally have a sweet treat.

In fact, I’ve found structuring in occasional treat meals is important for lasting, sustainable results.

Especially when that treat is high in protein, blood sugar stabilizing and contains minimal added sugar.

Today I’m sharing my latest cottage cheese inspired recipe ~ Pumpkin Pie Cheesecake.

This “cheesecake” has more of a crème brûlée texture (and yes, I did have to google search the correct spelling of Crème Brûlée. There’s no way I would’ve gotten that right.).

It’s light, fluffy and creamy while also having a hint of pumpkin-y goodness and a touch of maple syrup at the end for a little sweet hit.

This makes an excellent high protein dessert when you’re low on protein and craving something a bit sweet. You can also use this as a meal if you pair it with a hard boiled egg to bump up the protein a bit further.

Key Ingredients:

Cottage Cheese

Even if you aren’t a fan of cottage cheese, this is a must ingredient. Trust me, you won’t even know it’s in there. My husband who notoriously hates cottage cheese absolutly loved this recipe! Because it’s blended before being baked, the texture is smooth and silky, not “chunky” the way normal cottage cheese is.

It’s also high in protein, helping to bring this recipe up to a total of 24 grams of protein per serving! Make sure to opt for full-fat cottage cheese to maximize the vitamin K2 and satiety perks.

Zero Sugar Vanilla Protein Powder

My zero sugar Vanilla Protein Powder adds a hint of sweetness without any sugar by using 100% monk fruit (no sugar alcohols or stevia!).

Plus, we only use 100% whey protein isolate which is the lowest lactose form of whey protein.

Grab my protein powder HERE.

Pumpkin Puree

You can buy premade canned pumpkin puree or you can make it yourself if you have plenty of pumpkins on hand. I prefer canned to simplify the recipe prep. Pumpkin puree sneaks in some fiber as well as beta carotene and vitamin C.

Skyr

My preferred yogurt! Skyr is the highest protein yogurt, making it an excellent choice for preventing hunger and for helping with a fat loss goal. Just make sure to opt for full-fat and preferably pasture-raised to maximize the vitamin K2 and satiety benefits.

Maple Syrup

This recipe does include a touch of added sugar from pure maple syrup. Although it still is fairly low, you can opt to remove it all together if you want a zero added sugar option. However, because it’s paired with so much protein, the small amount of sugar shouldn’t cause a big blood sugar spike in most people. If you’re very carb sensitive, you can choose to remove the maple syrup.

If you do use maple syrup, make sure it’s pure maple syrup. Check the ingredients for any high fructose corn syrup, as this is a very highly processed sugar that should be avoided.