By Gone are the days of eating your fall sweet treat and crashing afterward from all the sugar and no protein. This protein pretzel pumpkin cheesecake packs 11g of protein per slice, so you can eat your sweets and enjoy them, too! Plus, this pie is very similar to a no-bake cheesecake, so it takes minimal time to put together, and then the fridge does the rest.
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Cheesecake and I have a complicated relationship. I always thought I didn't like it, that is, until I got to college and tried one covered in sugary toppings. Funny, who wouldn't love that?!
Later on, I learned to make traditional baked cheesecake while making these protein cheesecake bites. And in this recipe testing, I figured out how to make delicious cheesecake without all the sugar and with more protein, so I didn't crash after eating it. Then I took it a step further and made this version that has a no-bake filling (made with whipped cream) and a pretzel crust (the elite choice, really)!
Jump to:
pulverize your pretzels
If you're going to crush the pretzels with a rolling pin (Iike I do in the video), be aware that it'll take a while. The pretzels need to be ground very finely for the crust to stay together! And honestly, the crust works best if you blend the pretzels in a blender or food processor.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Pretzels: We use Kindling Churro protein pretzels, but any kind will work. Nutrition is calculated using the protein pretzels.
- Sugar: For the crust, we use coconut sugar to hold the crust together. This melts a bit and then resets into a delicious caramelized bite. For the filling, powdered sugar (or sugar substitute) is a must because it ensures an ultra-creamy texture.
- Skyr Yogurt: Ok, this yogurt is elite when making a no-bake high-protein cheesecake. Painterland Sisters is our favorite. It's higher in fat but still high in protein (very high, actually) without the tang that Greek yogurt has. Sure, you can use Greek yogurt or even Labneh, but be aware that the protein cheesecake will be quite tangy.
- Pumpkin Puree: Just be sure to use store-bought plain. Not pumpkin pie filling or homemade pumpkin puree (it has too much water in it). If you need a swap, I recommend using mashed sweet potato. And if you have more pumpkin to use, definitely use it to make air fryer pumpkin bagel bites or protein pumpkin muffins!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
spring form pan
No-bake pies like this really benefit from using a tart pan or springform pan. The sidewalls on these come away, rather than you trying to scoop out a piece. This ensures a clean edge and stress-free serving.
step by step: tips to nail this recipe every time
- Crush your pretzels into a sand consistency (very small!).
- Use a measuring cup to press it into the pan (see photos).
- Bake the crust just briefly, like 7 minutes, and watch it closely so it doesn't burn.
- Don't start the next step until the crust is out of the oven. It needs to cool anyway (pop it in the fridge or freezer to speed this up).
- Fold the whipped cream into the yogurt mixture gently so you don't knock the air out of it.
quick recipe video
why this pie is elite
I just wanted to touch on what makes this pie different because I've never been able to find a protein cheesecake that actually delivers. And this one is Cheesecake Factory level goodness, so here's why:
- It's actually so, so creamy and smooth. I've tried ones made with blended cottage cheese, and they just end up chunky or dry, if that makes sense? The no-bake nature of the filling and powdered sugar really makes the difference here!
- Chilling time: Even cheesecake that you bake needs time to chill in the fridge, so in my mind, I'm like why not spend less time to just bake the crust and then just let the cheesecake chill in the fridge overnight? Less for me to check on and worry about, plus the top isn't going to split like a baked cheesecake.
- Yogurt can be controversial, I get it, in a cheesecake. But I think the reviews on our cheesecake without cream cheese are a testament to a yogurt-based cheesecake being the best! It creates a cheesecake with more protein, less fat, and the same great taste and texture of a traditional cheesecake!
leftovers
You can keep leftovers of this pie in the freezer in an airtight container for up to 3 months. It's delicious straight from the freezer if you just let it sit on the counter for 10 minutes to soften a bit. Or, you can keep it in the fridge for up to 4 days. The crust maintains its crunch better in the freezer and in the fridge; it starts to get soggy after day 3.
Recipe
protein pretzel pumpkin cheesecake
Equipment
- 1 Spring form pan or tart pan
- 1 large bowl
- 1 blender
Ingredients
Crust
- 2 cups cinnamon sugar pretzels (crushed, we use Kindling Protein Pretzels)
- ¼ teaspoon ground ginger and cinnamon
- 6 tablespoon unsalted butter (melted)
- ¼ cup coconut sugar (or brown sugar)
Filling
- 12 oz heavy whipping cream
- 16 oz Skyr yogurt (6% milkfat)
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
Before you start!
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Instructions
Make the crust
- Preheat the oven to 375 degrees F.
- Use a blender or food processor (or just a rolling pin and ziplock bag) to pulverize the pretzels.
- In a large bowl, mix together the melted 6 tablespoon unsalted butter, 2 cups cinnamon sugar pretzels, ¼ teaspoon ground ginger and cinnamon, and ¼ cup coconut sugar.
- Press the crust into a spring form pan or tart pan (preferably something with removable sides. Use a ¼ measuring cup or something similar to press the crust evenly across. Save the bowl for later!
- Bake for 7 minutes, but watch it carefully because it can burn quickly. Once done, let it cool for 15 minutes, then transfer to the freezer to continue to cool. Meanwhile, make the filling.
Make the filling
- In a large, clean bowl, whip up the 12 oz heavy whipping cream (using a hand mixer or stand mixer) until stiff peaks form. Leave it in the fridge until ready to use.
- In the same bowl as the crust, add the 16 oz Skyr yogurt , 1 cup pumpkin puree, 1 cup powdered sugar, 1 teaspoon vanilla extract, 2 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, and ⅛ teaspoon salt. Mix together with a hand beater or mixer of choice until well combined.
- Then, gently fold in the whipped cream using a spatula until most of the streaks are gone. Be careful not to knock all the air out!
- Pour this filling into the cooled crust (it's okay if the crust ist still a little warm). Spread it out evenly, then gently tap the sides to knock out the air bubbles.
- Transfer to the fridge to set up for at least 8 hours.
Video
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.
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