Ingredients
Scale
- 1 cup non-fat plain Greek yogurt
- 4 oz low-fat cream cheese, softened
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 scoops vanilla whey or casein protein powder
- 2 tablespoons maple syrup or liquid monk fruit sweetener
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 4 graham crackers, crushed
- Optional: Fat-free whipped topping and extra cinnamon for garnish
Instructions
- Take your four graham crackers and place them in a zip-top bag. Use a rolling pin or the back of a spoon to crush them into fine crumbs. Divide the crumbs evenly across the bottom of four small mason jars or glass containers. Press the crumbs down lightly with the back of a spoon to create a solid base layer.
- In a large mixing bowl, combine the softened low-fat cream cheese and Greek yogurt. Use a hand mixer or a whisk to blend them until the mixture is completely smooth and free of lumps. Add the pumpkin puree, protein powder, maple syrup, pumpkin pie spice, and vanilla extract. Continue mixing until the color is uniform and the texture is light and airy.
- Spoon the pumpkin cheesecake mixture into the jars over the graham cracker base. Smooth the tops with a spatula. For the best texture, place the jars in the refrigerator for at least 30 minutes to allow the protein powder to hydrate and the filling to set. Before serving, add a dollop of whipped topping and a dusting of cinnamon if desired.
- Cook Time: 15 minutes