pumpkin protein cheesecake bites (without cream cheese)
These pumpkin protein cheesecake bites are super creamy, protein-rich, and easy to make!
Calories: 463kcal
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
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
How do I store pumpkin protein cheesecake bites? Once cooled, cover the pie bites tightly with plastic wrap or aluminum foil. Store the covered pie bites in the refrigerator. Due to the dairy content, these should always be kept cold. The pie bites will keep well in the refrigerator for up to 3-4 days.
Can I make this pie ahead of time? Yes, this pumpkin pie bites recipe is perfect for making ahead. They actually benefit from chilling overnight to fully set and develop flavors.
Nutrition
Serving: 1bar | Calories: 463kcal | Carbohydrates: 56g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 38mg | Sodium: 316mg | Potassium: 323mg | Sugar: 38g