Go Back Email Link
–+ servings
A slice of no bake pumpkin cheesecake on a plate, topped with whipped cream, a pretzel, and caramel drizzle, with a small pumpkin in the background on a wooden table.
Print Recipe
No ratings yet

protein pretzel pumpkin cheesecake

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.
Prep Time20 minutes
Cook Time15 minutes
chill time8 hours
Total Time9 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 411kcal
Author: Mika Kinney

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

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!
    A hand presses a metal measuring cup into a round pan filled with crushed protein pretzel crust. Sunlight highlights the manicured nails painted purple and pink. Snack bags are visible in the background.
  • 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!
    A person is using a green spatula to mix a creamy orange and white pumpkin cheesecake batter in a large white bowl on a wooden surface. Sunlight is casting shadows across the scene.
  • 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.
    A hand with purple-painted nails holds an apple slice dipped in a creamy, light brown protein cheesecake mixture, with more of the mixture visible in the background.
  • Transfer to the fridge to set up for at least 8 hours.

Video

Nutrition

Calories: 411kcal | Carbohydrates: 31g | Protein: 11g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 329mg | Potassium: 235mg | Fiber: 2g | Sugar: 23g | Vitamin A: 5658IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg