Protein Pumpkin Cheesecake for 2

Everyone is going gaga for cottage cheese! It is a great ingredient to use in recipes; it’s high in protein, way lower in fat than cream cheese and tastes amazing!

When my family tried my creation for Protein Cheesecake, they said it tastes just like pumpkin pie!

2 OPTIONS FOR MAKING PROTEIN PUMPKIN CHEESECAKE

This recipe can be as simple as heating in a microwave or you can use an oven. I have both recipe directions below for you. Just know that if you use a microwave, heat it in 30 second increments otherwise it will bubble over and make a big mess. Personally, I loved the texture of the oven-baked pumpkin cheesecake.

HOW TO MAKE PROTEIN PUMPKIN CHEESECAKE

To make my healthy pumpkin cheesecake for 2, I used Further Food Gelatin!

Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.

The benefits of collagen and gelatin are astounding! Just eating my delicious Carnivore Bagels helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!

Further Food Collagen Peptides dissolve instantly in any recipe and the flavor of their Pumpkin Spice collagen is mind-blowing!

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Protein Pumpkin Cheesecake for 2

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 2 minutes mins

Course Dessert, Nut Free

Cuisine American

Servings 2

Calories 202

Equipment

Food Processor

Ingredients

  

0.25x0.5x1x2x3x

• ▢ 1 cup low fat cottage cheese (or cream cheese)
• ▢ 1 large egg
• ▢ 1 1/2 scoops Further Food Pumpkin Spice Collagen Powder
• ▢ 4 tablespoons powdered allulose (I used 2 tablespoons and 1 teaspoon stevia glycerite)
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon lemon juice (or Yuzu juice!)

Instructions

 

• Grease 2 heat safe mugs or ramekins with non stick spray or a light layer of butter. Set aside. 
• Place all ingredients into a food processor and puree until smooth. Divide evenly into the prepared mugs/ramekins. 

OVEN OPTION:

• Preheat oven to 350 degrees F. Bake for 10-15 minutes until golden (allulose browns fast so you can tent it with foil) and jiggly in the middle of the cheesecake.
• Remove from oven and allow to cool.

MICROWAVE OPTION:

• Microwave at 30 second intervals ( to make sure cheesecake mixture doesn't bubble over for 3-4 minutes. Cheesecake should still have a slight jiggle in the middle. 
• Remove from microwave and allow to cool. 
• Store covered in the fridge for up to 5 days. Enjoy chilled. 

Video

Nutrition

Calories: 202 | Fat: 5g | Protein: 30.4g | Carbohydrates: 8.9g | Fiber: 0.8g | P:E Ratio: 2.3

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