Healthy Pumpkin Cheesecakes Packed with Protein
Print RecipeIngredients
Crust
- 1 cup graham cracker crumbs 12 sheets of graham crackers, crushed
- 1 cup old fashioned oats
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 tbsp pure maple syrup
- 1 cup butter melted
Filling
- 1 1/2 cups Greek Yogurt full fat or 2%
- 1 block cream cheese softened
- 1 cup ricotta cheese
- 2 cups softened pumpkin puree
- 3 eggs
- 1 tbsp vanilla
- 2 scoops plain collagen
- 2 tsp pumpkin pie spice
- 2 tbsp brown sugar
- 1/4 pure maple syrup or melted raw honey
Whipped Topping
- 1 cup heavy whipping cream
- 1 tbsp sugar
Instructions
Crust
- Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray.
- In a medium bowl, combine graham cracker crumbs, oats, salt, cinnamon and butter.
- Add 2 tablespoons of crumbs into each muffin pan and bake for 7-8 minutes until fragrant and lightly browned.
Filling
- Meanwhile, in a large bowl beat together Greek yogurt, cream cheese, ricotta cheese, and pumpkin puree with a hand mixer.
- Add eggs, collagen powder, and vanilla and beat until well-combined.
- Add spices, brown sugar, and maple syrup and mix until thick and creamy.
- Pour pumpkin mixture over crust and bake in a 350 degree F oven for 20-25 minutes until batter is just set (center should be a little bit wiggly).
- Let cool for 1 hour and refrigerate for at least 3 hours before serving.
Whipped Topping
- Beat heavy whipping cream and sugar in the bowl of a stand mixer for about 5 minutes until stiff peaks form. Serve immediately over cheesecake.
Notes
I use 2% organic Greek yogurt. Either 2% or full-fat is okay, but do not use fat-free.
I like to soften my cream cheese in the microwave for about 30 seconds, just be sure to remove it from the foil wrapping.
The sugar in the whipping cream is optional. Sometimes I do not add any sugar to my whipped cream because the cream itself is slightly sweet. However, because this is not a sweet dessert, I like the little bit of added sugar in this recipe.
SUGAR FREE: There is not a lot of sugar in this dessert. You can make this dessert sugar free by substituting Splenda or Truvia for the sugar. Just follow the substitution recommendations on the package. Typically, I use the Splenda brown sugar blend, which is not technically sugar-free but low enough in sugar for my family's needs. I do still use the pure maple syrup because it is such a small amount in the overall recipe.
