Ingredients
Scale
- 1 cup low-fat Greek yogurt (plain)
- 8 oz light cream cheese (softened)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 scoops vanilla whey protein powder
- 1 large egg
- 1/4 cup granulated monk fruit sweetener or stevia
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Optional: 1/2 cup crushed graham crackers (for a base)
Instructions
- Preheat your oven to 325°F (165°C). Line a standard muffin tin with paper or silicone liners. If you are using the graham cracker base, lightly spray the liners with non-stick cooking spray and press a small amount of crushed crackers into the bottom of each cup. Set the tin aside while you prepare the filling.
- In a large mixing bowl, beat the softened light cream cheese and monk fruit sweetener together until smooth. Add the Greek yogurt, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix again until the batter is creamy. Carefully fold in the vanilla protein powder and the egg. Mix on low speed just until combined to avoid incorporating too much air, which can cause the cheesecake to crack.
- Spoon the batter into the prepared muffin liners, filling each one about 3/4 of the way full. Place the tin in the oven and bake for 22 to 25 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from the oven and let them cool completely at room temperature. Once cooled, transfer the tin to the refrigerator and chill for at least 3 hours (ideally overnight) to allow the bites to firm up before serving.
- Cook Time: 40 minutes