Pumpkin Protein Cheesecake
These individual Pumpkin Protein Cheesecakes are smooth, creamy, and full pumpkin flavor. Cottage cheese, Greek yogurt, and egg add protein while the individual portions make this an easy small-batch fall dessert.
Servings: 2 servings
Calories: 167kcal
Ingredients
- 1 cup cottage cheese
- 1/4 cup plain Greek yogurt
- 1/4 cup pumpkin puree
- 1 large egg
- 1/4 cup sweetener
- 2 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two 8-ounce ramekins.
- Add the cottage cheese, Greek yogurt, pumpkin puree, egg, sweetener, and pumpkin pie spice to a blender.
- Blend until completely smooth and creamy, stopping to scrape down the sides if needed. Divide the mixture evenly between the prepared ramekins.
- Bake for about 30 minutes, or until the edges are set and the centers still have a slight jiggle.
- Remove the cheesecakes from the oven and let them cool until they're no longer hot. Cover and refrigerate until thoroughly chilled and firm.
- Serve cold, optionally topped with whipped cream and a sprinkle of pumpkin pie spice.
Notes
This recipe makes 2 individual cheesecakes. One serving is 1 cheesecake, without optional toppings.
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 8g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 374mg | Potassium: 251mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5038IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 1mg | Net Carbs: 7g