High-Protein Pumpkin Cheesecake
Enjoy a healthy, protein-packed fall treat with this High-Protein Pumpkin Cheesecake recipe. Made with creamy Neufchâtel cheese, Greek yogurt, Unjury® Vanilla Whey Protein Powder, and pumpkin puree, each bite delivers flavor, protein, and a touch of seasonal sweetness. It’s a perfect no-bake snack or dessert!
Ingredients:
2-3 Tbsp. granola (no sugar added)
4 oz. Neufchatel Cheese or low-fat cream cheese, at room temperature
½ cup nonfat plain Greek yogurt
1 scoop Unjury Vanilla Whey Protein Powder
Pumpkin puree (about ¼–½ cup, adjust to taste)
Directions:
1. Divide the granola evenly among 5 cupcake papers and press down to form a crust.
2. In a bowl, mix the cheese and Greek yogurt until smooth.
3. Stir in the vanilla protein powder and pumpkin puree until fully combined.
4. Spoon the mixture into each cupcake paper, filling just over ¾ full.
5. Chill in the refrigerator for at least 2 hours.
6. Serve chilled and enjoy!