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Mini Pumpkin Protein Cheesecakes

Course Dessert
Author Abby Krueger

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

  1. Mix together the graham cracker crumbs, butter, and salt until they clump together.

  2. Divide evenly into the bottoms of a lined mini muffin tin and bake at 350°F for 5 minutes.

For the Filling

  1. In a bowl, whisk together cream cheese, Greek yogurt, protein powder, pumpkin puree, maple syrup, spices, vanilla, and egg until smooth.

  2. Portion over the crusts and bake for 15–18 minutes, until set but still slightly jiggly.

  3. Cool completely, then chill for at least 2 hours.

  4. Top with light whipped cream or a dust of cinnamon before serving.