The BEST High Protein Pumpkin Cheesecake Bowls

A high protein cheesecake dessert or snack that tastes just like pumpkin cheesecake, but only takes 5 minutes to make! With a whopping 32 grams of protein per bowl, this nutritious treat is sure to win you over! Add my grain free granola to the top and you won’t even miss the graham cracker crust. 

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Why You’ll Love This High Protein Cheesecake Recipe

A few years ago I created these No Bake Pumpkin Cheesecake Jars for our socially distanced Thanksgiving and they turned out SO yummy with only 5 net carbs. However, they’re on the low side for protein (4.5 grams) but they’re great for a crowd-pleasing dessert. I set out to make something higher protein that didn’t need a fancy presentation (but needed to taste AMAZING!) and I did it! 

I almost named this recipe Emergency Pumpkin Cheesecake Bowls because they are perfect for the times when I need a dessert NOW! If you’re eating low carb like me, I can’t tell you how wonderful this recipe is to curb your sweet tooth– and fast!

These protein cheesecake bowls taste just like pumpkin cheesecake to me, but with a fraction of the carbs and packed with 32 grams of protein. They have a creamy texture and can be customized in different ways depending on your mood and desired flavor. They’re made with super simple ingredients that I almost always have in my fridge.

There are still always occasions for traditional cheesecake recipes or even mini cheesecakes, so take your pick and enjoy! 

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube.

Ingredient Notes

With it being fall, I love them with added pumpkin puree and some pumpkin pie spice. But many times I’ve made them with just cottage cheese, Greek yogurt, and protein powder. Still amazing! Especially with favorite toppings like fresh strawberries or blueberries and some grain free granola.

I love cottage cheese, so the texture doesn’t bother me at all. Especially since I use Good Culture cottage cheese, which has such a small curd. If you don’t like the texture, you can blend up the cottage cheese to make it smooth. Tips for this in the recipe notes!

• Cottage Cheese: My favorite cottage cheese is Good Culture Low Fat Cottage Cheese. So creamy, small curds and the best flavor. You can also use full fat if preferred.
• Greek Yogurt: My favorite green yogurt is nonfat or 2% low fat Fage. It’s really thick, and not too tangy.
• Protein Powder: My favorite protein powder is FlavCity Vanilla Cream Protein Smoothie. Best ingredients list, flavor, and texture. (Code NATALIEG for 15% off!).
• Pumpkin Puree
• Pumpkin Pie Spice

See the exact ingredient amounts in the recipe card below. 

Step-by-Step Instructions

Expert Tips

• Toppings: I love this topped with my grain free granola (so good and perfect together!), but you could also chopped with roasted nuts, crushed Simple Mills graham crackers, dark chocolate chips, coconut flakes, fresh berries, etc. Use what you have and love!
• Texture: With the small curds of Good Culture cottage cheese, I don’t mind the lumps at all. I already love cottage cheese. But if you have an issue with the texture, you could blend the cottage cheese first to make it super smooth. You could also add it all to a jar and then blend it with your immersion blender, or make a big batch in your food processor, and blend until smooth.
• Protein Powder: I’ve tried a lot of protein powders (see this protein powder comparison!) and FlavCity makes my favorite one. However, feel free to use your favorite whey protein powder (or vegan protein powder). 

Recipe Variations

There are so many ways to make these easy protein cheesecake bowls. If you’re looking for a healthier dessert option, but get sick of one particular flavor, feel free to switch things up! 

• Rich chocolate cheesecake: Use your favorite chocolate protein powder and top with chocolate chips (and fresh fruit if that’s your thing!).
• Simple vanilla cheesecake: Add a little vanilla extract or vanilla bean paste to the cheesecake batter mixture and leave out the pumpkin. 
• Tangy lemon cheesecake: Make the vanilla version above and add a little fresh lemon juice and lemon zest to the cheesecake mixture. 

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 2 days. For best results, give it a good stir and top it with fresh toppings. 

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