No Bake Protein Pumpkin Cheesecake
Equipment
Ingredients
CHEESECAKE LAYER:
- 8 ounces cream cheese softened (or Kite Hill for dairy free)
- 3 tablespoons allulose (plus 1/2 teaspoon stevia glycerite) optional
- 2 scoops Vanilla Equip Protein Powder
PUMPKIN SWIRL:
- 1 cup pumpkin puree
- 4 tablespoons allulose (plus 1/2 teaspoon stevia glycerite) optional
- 2 scoops Vanilla Equip Protein Powder
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- Place the softened cream cheese, sweetener, and protein powder in a large bowl and use a hand mixer to combine until smooth. Taste and adjust sweetness to your liking.
- Place the mixture into the bottom of a parchment lined 8x8 inch baking dish. Set aside while you make the pumpkin pie swirl.
- To make the pumpkin swirl, place the pumpkin puree, sweetener, protein powder, and pumpkin pie spice into a large bowl.
- Use a hand mixer to combine until smooth. Taste and adjust sweetness to your liking.
- Pour over the cheesecake layer and use a knife to swirl the pumpkin mixture into the cheesecake layer. Place in fridge for 6 hours to set. Cut into 12 squares.
Video
Nutrition
Calories: 109.1 | Fat: 6.1g | Protein: 8.2g | Carbohydrates: 3.5g | Fiber: 0.5g | P:E Ratio: 0.9