Protein Pumpkin Cheesecake

Now you can have your cheesecake AND eat it too!  I am absolutely amazed how this turned out.  It may be my favorite recipe I’ve posted yet!  It is extremely macro friendly–only 125 calories!–AND IT TASTES LIKE THE REAL DEAL!  It’s low in fat & carbs with high protein.  This is honestly macro-friendly enough for me to incorporate into my bikini competition prep!  Take this cheesecake to any holiday party and I can guarantee no one will know it’s not store bought–let alone decently healthy.


  • 16 ounces fat free cream cheese (room temperature works best)
  • 1 individual package Dannon Light n Fit Greek Yogurt (I chose to use Caramel Apple Pie flavor, but you can use whatever you fancy– Stick with vanilla if you want to remain neutral!)
  • 2 scoops (~65g) whey protein powder (I used Cellucor Cinnamon Swirl – 2 Lbs)
  • 2 whole eggs
  • 2 egg whites
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 120g pure pumpkin
  • 1/4 cup stevia in the raw (~6 stevia packets—or sweetener of your choice)

Leave your cream cheese at room temperature for at least 30 minutes–makes it easier to mix.

Preheat oven to 250F   In a large mixing bowl mix together cream cheese, yogurt, and pumpkin.  Make sure it mixes through without clumps of cream cheese.  Once at a clump-free pudding consistency, add eggs and egg whites and mix well.

Add in your dry ingredients– protein powder, spices, and stevia and mix until incorporated.  Put mixture in your greased cake tin and put into the oven for 30 minutes.

After 30 minutes, change oven temperature to 325F and bake for an additional 20 minutes.

Finally, turn the oven back down to 250F and bake for a final 20 minutes.

Let cool in fridge.

Serve and enjoy 🙂  I served mine with sugar free whipped topping and Walden Farms sugar free/fat free chocolate syrup. (Added a whopping 20 calories to the macros)

You can make any flavor cheesecake you wish, just omit the pumpkin and spices and replace with an additional container of yogurt.


Key lime:  add 2 key lime flavored yogurts and 1 tbs. lime juice

Vanilla Bean:  2 vanilla yogurts, add fresh vanilla bean if you have it!

Peanut Butter: 2 vanilla or boston cream pie flavored yogurts, 4 tbs powdered peanut butter

Strawberry: 2 strawberry or strawberry cheesecake flavored yogurts, top with fresh strawberries

Beautiful Macros for 1/8 cheesecake (110g)

125 calories   1.7 fat    8.9 carbs   17.8 protein

How I found the macros: first, weighed the cake tin.  After the cheesecake came out of the oven and cooled,  I weighed the total cheesecake in the cake tin.  I subtracted the weight of the pan from the total to get the weight in grams of cheesecake.  I divided this weight by 8 because I believed that was a pretty darn appropriate serving size.  Per this calculation I got 110g per serving.

So I “eyeballed” it and cut the cake into 8 pieces– measured a piece and 109g  pretty darn close!!  AKA. all that math probably wasn’t necessary! 😛


8 thoughts on “Protein Pumpkin Cheesecake

    • Mines never lasted longer than 1 week hahaha but I would say as long as your cream cheese and yogurt aren’t nearing their shelf life that it would be good in the refrigerator for at least 1 week. This recipe is also good to freeze leftovers and then defrost in fridge for 12 hrs when ready to eat


      • Ok! Thank you! I’m making some right now! Can’t wait to try some! It’s making the whole kitchen smell delicious! 😋


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