Looking for a festive dessert that’s indulgent and secretly packed with protein? These Mini Protein Pumpkin Cheesecakes are the perfect way to enjoy all the cozy flavors of fall with a nutritious twist. Made with Farmer’s Market Foods Organic Pumpkin Puree, they’re creamy, lightly sweet, and perfect for snacking, meal prep, or holiday entertaining.
Baked in a mini muffin tin, these individual cheesecakes come together quickly and deliver all the flavor of classic pumpkin cheesecake in a lighter, more balanced package. Keep them in the fridge for grab-and-go treats, or dress them up with whipped cream and a sprinkle of cinnamon for a holiday-ready dessert.
Mini Pumpkin Protein Cheesecakes
Ingredients
For the Crust
- 1/2 cup graham cracker crumbs
- 1 tbsp melted butter
- pinch of salt
For the Filling
- 1 cup Farmer's Market Foods Organic Pumpkin Puree
- 8 oz light cream cheese, softened
- 1/2 cup vanilla Greek yogurt
- 1 scoop vanilla protein powder
- 2 tbsp pure maple syrup
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 ea egg
Instructions
For the Crust
Mix together the graham cracker crumbs, butter, and salt until they clump together.
Divide evenly into the bottoms of a lined mini muffin tin and bake at 350°F for 5 minutes.
For the Filling
In a bowl, whisk together cream cheese, Greek yogurt, protein powder, pumpkin puree, maple syrup, spices, vanilla, and egg until smooth.
Portion over the crusts and bake for 15–18 minutes, until set but still slightly jiggly.
Cool completely, then chill for at least 2 hours.
Top with light whipped cream or a dust of cinnamon before serving.
