By These pumpkin protein cheesecake bites are super creamy, protein-rich, and easy to make! They are the perfect fall sweet treat, and they come together with just 8 ingredients and pack 15g of protein. Try them for dessert tonight or for a yummy mid-day snack!
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Pumpkin protein cheesecake bites are the best of both worlds, with sweet ingredients like sweetened condensed milk, honey, and ginger snap cookies while also including Greek yogurt for added tanginess and protein. It tastes just like traditional cheesecake but with extra protein (and without protein powder!).
bite-sized pumpkin patch
This protein bite recipe is packed with fall flavors, like pumpkin puree, pumpkin pie spice, and ginger snap cookies. I add whipped cream and extra pumpkin pie spice on top for the ultimate autumn treat!
And I know what you're thinking -"no cream cheese??". Yes! Baked yogurt with sweetened condensed milk turns into a creamy, luscious texture that's just like cream cheese! If you don't believe me, take it from the dozens of 5-star reviews of our original cheesecake without cream cheese.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Greek yogurt: For this recipe, I use plain whole-milk Greek yogurt, but feel free to use the yogurt of your choosing. I don't recommend a dairy-free version here.
- Wet ingredients: You'll need pumpkin puree, sweetened condensed milk, honey, and melted butter. For a dairy-less version, try sweetened condensed coconut milk and plant-based butter.
- Dry ingredients: You'll need salt and gingersnap cookies. For fewer carbs, skip using the cookies for the crust and just sprinkle some on the top! You can also swap in graham crackers or a gluten-free alternative.
high protein ingredient spotlight: Greek yogurt
The beauty of Greek yogurt is its ability to seamlessly blend into both sweet and savory dishes, often as a healthier substitute that doesn't compromise on taste or texture. Its mild tang and thick consistency make it a go-to for me to add a nutritious twist to my fav recipes!
Greek yogurt is very versatile and can be used in all kinds of recipes. It can be used in apple protein cake, greek yogurt pancakes, and even creamy salmon alfredo! There are so many ingredients you can replace with Greek yogurt, like milk, sour cream, and heavy cream.
here's how to make pumpkin protein cheesecake bites
- Preheat the oven to 350 degrees and grease a bread tin with butter or oil spray.
- Crush or pulverize the cookies and mix them with the melted butter until they become a wet sand texture. Press into an even layer in the prepared pan and bake for 10 minutes.
- Blend together the yogurt, pumpkin puree, condensed milk, honey, salt, and pumpkin pie spice until smooth. You can also whisk it together in a large bowl.
- Pour the pumpkin mixture over the baked crust (no need to let it cool) and return to the oven for 35-45 minutes or just until the edges are set and golden brown. The center will still be quite wiggly but that's ok - we want that!
- Let it cool on the counter for 30 minutes, then transfer to the fridge for at least 6 hours or overnight to set up. Then slice and enjoy with whipped cream!
helpful tips
- Save time: You can make this in an 8x8 pan, and the slices will be much thinner. But it bakes in just 20-25 minutes.
- No food processor: If you don't have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin or other heavy object.
- Serving tip: Serve with freshly whipped cream as suggested, or try it with a dollop of Greek yogurt for extra tanginess.
quick recipe video
do I need to bake it if there are no eggs?
Yes, unlike a no-bake cheesecake, which uses a stabilizer like whipped cream, this one relies on baking the yogurt to set it. Greek yogurt's high protein content adds nutritional value and acts as a thickener (protein adds structure to baked goods), helping set the filling without the need for additional thickeners. For a no-bake version, try our pretzel pumpkin pie!
common questions
Store the cooled pie bites in an airtight container in the refrigerator. Due to the dairy content, these should always be kept cold. This recipe will keep well in the refrigerator for up to 3-4 days. You can also freeze it without whipped cream for up to 3 months in an airtight container.
Absolutely! Graham crackers would work well as alternatives to ginger snaps. However, nutritional value will change, so keep that in mind.
The center should still be jiggly when you remove it from the oven. It will continue to set as it cools.
If you tried this pumpkin protein cheesecake bites recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Recipe
pumpkin protein cheesecake bites (without cream cheese)
Ingredients
- 32 oz whole greek yogurt
- ⅓ cup pumpkin puree
- 14 oz sweet and condensed milk
- 1 tablespoon honey
- ¼ teaspoon salt
- 1.5 teaspoon pumpkin pie spice
- 3 tablespoon melted butter
- 10 oz ginger snap cookies
Before you start!
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Instructions
- Preheat the oven to 350 degrees and grease a bread tin with butter or oil spray.
- Crush or pulverize the cookies and mix with the melted butter until it becomes a wet sand texture. Press into an even layer in the prepared pan and bake for 10 minutes.
- While the crust bakes, blend together the yogurt, pumpkin puree, condensed milk, honey, salt, and pumpkin pie spice until smooth. You can also whisk it together in a large bowl.
- Pour the pumpkin mixture over the baked crust (no need to let it cool) and return to the oven for 35-45 minutes or just until the edges are set and golden brown. The center will still be quite wiggly but that's ok - we want that!
- Let it cool on the counter for 30 minutes, then transfer to the fridge for at least 6 hours or overnight to set up. Then slice and enjoy with whipped cream!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
How many bars do you cut this into for the nutrition facts to be accurate?