Welcoming Fall with this No Bake Pumpkin Protein Cheesecake. Made with pumpkin puree, delicious pumpkin pie spice, cream cheese, skinny syrup layered with crunchy graham cracker for the crust. It’s light, low calorie and absolutely delicious!
My two favorite things - something quick and sweet. I love that I don't have to wait for this to set in the fridge or bake in the oven. A lot of the time, I also don't have time to make an extravagant dessert. Something so simple yet so delicious always satisfies my sweet tooth.
So good, I even made it again. I previously made a No Bake Strawberry Protein Cheesecake back in January. It's been my holy grail until I came up with the Fall version of it.
Full details, instructions and macros are down below.
Satisfy your sweet tooth with these macro friendly protein packed desserts.
Take two small mixing bowls and add your light and fit vanilla greek yogurt.
Next, add 1 tablespoon of softened cream cheese and 1 tablespoon of pumpkin spice skinny syrup.
Set the bowl aside. In another small bowl, crush up half of your graham crackers. This will act as your crust.
Then, pour your cheesecake mixture over your crust. Set in the fridge for 10 minutes.
Top with the other half of your crumbled graham cracker and enjoy!
Serving Size 1
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.