To kick off my favorite month, we’re diving into October with a no-bake pumpkin cheesecake that’s basically fall in a jar, but make it protein. It’s thick, velvety, and tastes like dessert got a glow-up without the sugar crash. I blended Greek yogurt, a hefty dose of cream cheese, vanilla protein powder, real pumpkin, and chia seeds to give it that perfect set. We’re eating it straight from the jar with a cloud of coco whip on top, because obviously. And with about 25 grams of protein per serving, this counts as breakfast, dessert, post-workout fuel, or all of the above. Save this recipe, because pumpkin season has officially entered the group chat!
Ingredients (filling):
- 1 cup Greek yogurt (2% or full fat)
- 8 oz cream cheese
- ½ cup pumpkin purée
- 4 scoops vanilla protein powder
- 2–3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of sea salt
- 8 tbsp chia seeds (this will thicken as it chills)
Instructions:
- Blend until smooth, pour into small jars and cover
- Chill overnight
- The next day, add coco cool whip and sprinkle some pumpkin pie seasoning on top