pumpkin pie protein cheesecake bites
it's officially fall, which means it's officially pumpkin pie season! get your sugar free, protein rich, pumpkin flavored baking on with these delicious treats!
10 minutes
30 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 88 |
| Fat: | 4 g |
| Carbohydrates: | 9 g |
| Protein: | 9 g |
| Cholesterol: | 9 g |
| Sodium: | 125 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 24
Ingredients
"graham cracker" crust
- 9 oz9 oz9 oz Gluten-Free Honey Graham Cereal - Catalina Crunch
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter, or coconut oil, melted
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Ice Water
pumpkin protein cheesecake
- 2 cup2 cup2 cup Organic Cottage Cheese
- 1 cup1 cup1 cup Pumpkin Purée
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 0.5 cup0.5 cup0.5 cup Vanilla Protein Powder (Be Well by Kelly)
- 0.5 cup0.5 cup0.5 cup Lakanto Classic Monkfruit Sweetener (with Allulose), I used the golden monk fruit
- 444 Egg
- 1.5 tsp1.5 tsp1.5 tsp Primal Palate Vanilla Extract
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Pumpkin Pie Spice
- 1 pinch1 pinch1 pinch Redmond Real Salt
white chocolate frosting
- 0.25 cup0.25 cup0.25 cup Plain Greek Yogurt
- 0.25 cup0.25 cup0.25 cup Sugar Free White Chocolate Chips, melted & slightly cooled before mixing
- 1 Tbsp1 Tbsp1 Tbsp Almond Butter
- 2 Tbsp2 Tbsp2 Tbsp Lakanto Classic Monkfruit Sweetener (with Allulose)
- 0.5 tsp0.5 tsp0.5 tsp Primal Palate Vanilla Extract
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 350.
- in a food processor, add cereal & blitz into powder.
- add melted fat to crust & mix well.
- add 1 small cookie scoop of crust mixture to the bottom of a muffin tin.
- bake crust for ~10 minutes.
- clean out blender, then add all pumpkin protein cheesecake ingredients & blend well.
- pour 1 large cookie scoop of cheesecake mixture on top of each crust, then bake for 25-30 minutes or until set.
- allow to cool completely.
- combine white chocolate frosting, then add to piping bag or a small zip lock bag.
- drizzle frosting on top of each bite.
- refrigerate & enjoy!
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.