If you’re craving something creamy, cozy, and protein-packed this holiday season, these High-Protein Pumpkin Cheesecake Cups are your dream dessert. Each mini cup delivers all the rich, spiced flavor of traditional pumpkin cheesecake — without the excess sugar or calories.
Made with Greek yogurt, light cream cheese, and pumpkin purée, they’re naturally sweetened, perfectly portioned, and baked (or chilled!) into individual cups for a quick, wholesome indulgence.
They’re easy to meal prep, ideal for parties, and festive enough to impress any holiday guest.
Table of Contents
🧺 Summary
- Prep Time: 10 mins
- Bake Time: 15 mins
- Chill Time: 1 hr
- Total Time: 1 hr 25 mins
- Servings: 6 cups
🧰 Equipment
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Muffin tin or ramekins
- Parchment or silicone liners
🧾 Ingredients High-Protein Pumpkin Cheesecake Cups
For the Filling:
- 1 cup Greek yogurt (plain, nonfat or low-fat)
- 4 oz light cream cheese, softened
- 1/2 cup pumpkin purée
- 1/4 cup maple syrup or honey
- 1 scoop vanilla protein powder
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
For the Crust (optional):
- 3/4 cup rolled oats or crushed graham crackers
- 1 tbsp melted coconut oil
- 1 tbsp maple syrup
👩🍳 Instructions High-Protein Pumpkin Cheesecake Cups
- Preheat oven to 325°F (160°C) if baking. Line a muffin tin with liners.
- Mix oats (or crumbs), coconut oil, and maple syrup. Press a spoonful into each liner to form a base.
- In a bowl, beat Greek yogurt, cream cheese, pumpkin purée, maple syrup, protein powder, and spices until smooth.
- Spoon mixture evenly into cups.
- Bake for 15 minutes OR refrigerate for at least 1 hour if you prefer a no-bake version.
- Cool completely and top with Greek yogurt or cinnamon before serving.
⚡ Nutrition Facts (Per Cup)
- Calories: 160
- Protein: 12 g
- Fat: 5 g
- Carbs: 16 g
💡 Expert Tips
- For an ultra-smooth texture, blend the filling in a food processor.
- Add a dollop of whipped Greek yogurt or coconut cream before serving.
- Make ahead — store in the fridge for up to 5 days.
- For more flavor, drizzle with maple syrup or sprinkle crushed pecans on top.
Conclusion
These High-Protein Pumpkin Cheesecake Cups combine cozy fall spices, creamy texture, and a perfect protein boost in one adorable dessert. With minimal prep and maximum flavor, they’re a guilt-free way to enjoy the warmth of pumpkin cheesecake all season long.
High-Protein Pumpkin Cheesecake Cups | Creamy Mini Holiday Desserts
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C) if baking. Line a muffin tin with liners.
- Mix oats (or crumbs), coconut oil, and maple syrup. Press a spoonful into each liner to form a base.
- In a bowl, beat Greek yogurt, cream cheese, pumpkin purée, maple syrup, protein powder, and spices until smooth.
- Spoon mixture evenly into cups.
- Bake for 15 minutes OR refrigerate for at least 1 hour if you prefer a no-bake version.
- Cool completely and top with Greek yogurt or cinnamon before serving.
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Notes
• Calories: 160
• Protein: 12 g
• Fat: 5 g
• Carbs: 16 g
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💡 Expert Tips
• For an ultra-smooth texture, blend the filling in a food processor.
• Add a dollop of whipped Greek yogurt or coconut cream before serving.
• Make ahead — store in the fridge for up to 5 days.
• For more flavor, drizzle with maple syrup or sprinkle crushed pecans on top.
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