Blender Protein Pumpkin Cheesecake | Sugar-Free, Low Carb & High Protein
This Pumpkin Protein Cheesecake is sugar-free, low carb, gluten-free, and high protein! Just blend, bake, and enjoy a gut-friendly fall dessert.
Blender Protein Pumpkin Cheesecake | Sugar-Free, Low Carb & High Protein
Bethany Cameron @lilsipper
8
5 minutes
55 minutes
53
American
Dessert
This creamy Pumpkin Protein Cheesecake is so easy—you literally toss everything in the blender, bake, and enjoy. Packed with protein and fall flavor, it’s a dessert that doubles as a nourishing treat.
Made withBethany’s Pantry Plant Protein Bake(a high-protein, low-carb flour alternative), skyr, and pumpkin puree, this cheesecake is:
✅ High in protein
✅ Sugar-free
✅ Low carb
✅ Grain & gluten-free
Ingredients
1 cup skyr (or thick Greek yogurt)
½ cup organic pumpkin puree
4 Tbsp Bethany’s Pantry Plant Protein Bake
2 large eggs
2 tsp organic pumpkin pie spice (pps)
1 tsp organic vanilla extract
Sweetener of choice (optional, see notes)
Directions
Preheat oven to 350°F (175°C).
Add all ingredients to a blender and puree until smooth.
Pour mixture into a lined baking pan or ramekins for single-serve portions.
Bake for 50–60 minutes, or until set.
Allow to cool, then top with whipped cream, Greek yogurt, or melted chocolate.
