High-Protein Pumpkin Cheesecake Cups | Creamy Mini Holiday Desserts

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.

🧺 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

1. Preheat oven to 325°F (160°C) if baking. Line a muffin tin with liners.
2. Mix oats (or crumbs), coconut oil, and maple syrup. Press a spoonful into each liner to form a base.
3. In a bowl, beat Greek yogurt, cream cheese, pumpkin purée, maple syrup, protein powder, and spices until smooth.
4. Spoon mixture evenly into cups.
5. Bake for 15 minutes OR refrigerate for at least 1 hour if you prefer a no-bake version.
6. 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

Creamy, spiced pumpkin cheesecake cups made with Greek yogurt and light cream cheese. A high-protein, portion-controlled holiday dessert that’s rich yet light.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 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

Equipment

• – Mixing bowls
• Hand mixer or whisk
• – Measuring cups and spoons
• Muffin tin or ramekins
• Parchment or silicone liners

Method

 

1. Preheat oven to 325°F (160°C) if baking. Line a muffin tin with liners.
2. Mix oats (or crumbs), coconut oil, and maple syrup. Press a spoonful into each liner to form a base.
3. In a bowl, beat Greek yogurt, cream cheese, pumpkin purée, maple syrup, protein powder, and spices until smooth.
4. Spoon mixture evenly into cups.
5. Bake for 15 minutes OR refrigerate for at least 1 hour if you prefer a no-bake version.
6. Cool completely and top with Greek yogurt or cinnamon before serving.
7. ________________________________________

Notes

⚡ 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.

For more recipes follow me in Facebook and Pinterest.

Other recipes in this category: Recipes-trends.