Looking for a festive dessert that’s indulgent and secretly packed with protein? These Mini Protein Pumpkin Cheesecakes are the perfect way to enjoy all the cozy flavors of fall with a nutritious twist. Made with Farmer’s Market Foods Organic Pumpkin Puree, they’re creamy, lightly sweet, and perfect for snacking, meal prep, or holiday entertaining.
Baked in a mini muffin tin, these individual cheesecakes come together quickly and deliver all the flavor of classic pumpkin cheesecake in a lighter, more balanced package. Keep them in the fridge for grab-and-go treats, or dress them up with whipped cream and a sprinkle of cinnamon for a holiday-ready dessert.
Mini Pumpkin Protein Cheesecakes
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
For the Crust
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Mix together the graham cracker crumbs, butter, and salt until they clump together.
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Divide evenly into the bottoms of a lined mini muffin tin and bake at 350°F for 5 minutes.
For the Filling
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In a bowl, whisk together cream cheese, Greek yogurt, protein powder, pumpkin puree, maple syrup, spices, vanilla, and egg until smooth.
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Portion over the crusts and bake for 15–18 minutes, until set but still slightly jiggly.
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Cool completely, then chill for at least 2 hours.
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Top with light whipped cream or a dust of cinnamon before serving.
