Description

This high-protein pumpkin cheesecake bowl is a creamy, spiced, and satisfying fall dessert that is quick to make and perfect for healthy eating. It’s a low-calorie treat packed with autumn flavors without the guilt of traditional cheesecake.

Ingredients

Scale

1/2 cup plain Greek yogurt (0% or 2% fat)

1/4 cup canned pumpkin puree (not pumpkin pie filling)

1–2 tablespoons maple syrup or honey, to taste

1/2 teaspoon pumpkin pie spice

1/4 teaspoon vanilla extract

Pinch of salt

1–2 tablespoons milk (dairy or non-dairy, for desired consistency)

Optional toppings: crushed graham crackers

chopped pecans

a sprinkle of cinnamon

Instructions

1. Gather all your ingredients on the counter.

2. In a medium-sized mixing bowl, add the plain Greek yogurt, canned pumpkin puree, maple syrup (or honey), vanilla extract, and a pinch of salt.

3. Sprinkle in the pumpkin pie spice.

4. Using a spoon or a whisk, mix all the ingredients together until they are well combined and smooth. Make sure there are no lumps of yogurt or pumpkin.

5. If the mixture is too thick for your liking, add milk one tablespoon at a time, stirring after each addition, until you reach your desired creamy consistency.

6. Take a small taste of the mixture. If you prefer it sweeter, add another teaspoon of maple syrup or honey and mix again.

7. Spoon the pumpkin cheesecake mixture into a bowl.

8. Garnish with optional toppings like a sprinkle of crushed graham crackers, a few chopped pecans, or an extra dash of cinnamon for added texture and flavor.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: dessert
Method: no cook
Cuisine: american

Nutrition

Serving Size: 1 bowl

Keywords: pumpkin, cheesecake, high protein, healthy, fall, dessert, snack, easy, quick, no bake