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High Protein Mini Pumpkin Cheesecakes

High Protein Mini Pumpkin Cheesecakes - recipe card
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These individual mini pumpkin cheesecakes are creamy, spiced, and packed with protein thanks to Greek yogurt and cottage cheese. The nutty oat-pecan crust adds the perfect crunch, while the filling stays light and airy. Each serving delivers over 13 grams of protein, making this a dessert you can feel good about.

Ingredients

Scale
  • For the crust:
  • 1/2 cup rolled oats
  • 1/4 cup pecan halves
  • 2 tbsp unsalted butter, melted
  • 1 tbsp pure maple syrup
  • 1/4 tsp ground cinnamon
  • Pinch of kosher salt
  • For the filling:
  • 4 oz full-fat cream cheese, softened
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup low-fat cottage cheese
  • 1/2 cup pure pumpkin puree (not pumpkin pie mix)
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/4 tsp kosher salt

Instructions

  1. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. This recipe makes 8 mini cheesecakes, so you will have 4 empty cups; fill them halfway with water to ensure even baking and prevent the pan from warping.
  2. Make the crust: In a food processor, pulse the rolled oats and pecan halves until they resemble coarse sand, about 10-12 pulses. Add the melted butter, maple syrup, cinnamon, and salt; pulse until the mixture holds together when pinched, about 5-6 pulses.
  3. Divide the crust mixture evenly among the 8 lined muffin cups, about 1 tablespoon per cup. Press firmly into the bottom using the back of a small measuring spoon or your fingers. Bake for 8 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool slightly while you make the filling. Reduce oven temperature to 300°F (149°C).
  4. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until smooth and lump-free, about 1 minute. Scrape down the sides of the bowl.
  5. Add the Greek yogurt, cottage cheese, pumpkin puree, eggs, sugar, vanilla extract, pumpkin pie spice, and salt. Beat on medium-low speed until fully combined and silky, about 1-2 minutes. Do not overmix; overmixing incorporates air, which can cause cracking.
  6. Divide the filling evenly among the 8 muffin cups, filling each about 3/4 full (about 1/4 cup per cup). Tap the pan gently on the counter 2-3 times to release any air bubbles.
  7. Bake at 300°F (149°C) for 20-25 minutes, until the edges are set but the centers still have a slight jiggle when gently shaken. The internal temperature should read 150°F (66°C) on an instant-read thermometer. Avoid overbaking, as this leads to a dry texture.
  8. Turn off the oven, crack the door open about 2 inches, and let the cheesecakes cool in the oven for 10 minutes. This gradual cooling helps prevent cracking. Then remove from oven and transfer to a wire rack to cool completely at room temperature, about 30 minutes.
  9. Once cool, refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and the texture to set fully. Serve chilled, optionally topped with a dollop of Greek yogurt or a sprinkle of cinnamon.

Notes

Storage: Store cooled cheesecakes in an airtight container in the refrigerator for up to 4 days. Freezing: Wrap each cheesecake tightly in plastic wrap, then place in a freezer-safe bag; freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating: These are best served cold; no reheating needed. For a protein boost, add 1/2 scoop of unflavored or vanilla protein powder to the filling (adjust sweetness to taste). Ensure all ingredients are at room temperature for a smooth filling. Do not use pumpkin pie mix, which contains added sugar and spices. To make ahead, prepare and bake as directed, then refrigerate for up to 2 days before serving.

Nutrition

Keywords: high protein pumpkin cheesecake, mini pumpkin cheesecakes, healthy pumpkin dessert, Greek yogurt cheesecake, cottage cheese cheesecake, fall dessert, Thanksgiving dessert, protein dessert, low sugar cheesecake, individual cheesecakes, pumpkin spice, oat crust

Find it online: https://thehighproteinrecipes.com/high-protein-mini-pumpkin-cheesecakes-recipe/