A creamy, protein-packed pumpkin cheesecake bowl made with whipped cottage cheese, perfect for a fall-inspired breakfast, snack, or dessert.

Scale

1 cup whipped cottage cheese

1/2 cup pumpkin purée

1 scoop vanilla protein powder

1/4 cup greek yogurt

1–2 tablespoons sweetener of choice

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

optional toppings: crushed graham crackers, chopped nuts, whipped cream

1. Blend chilled cottage cheese in a high-speed blender until completely smooth.

2. Add pumpkin purée, protein powder, greek yogurt, sweetener, vanilla extract, and pumpkin pie spice; blend until silky.

3. Taste and adjust sweetness or spice as needed.

4. Divide mixture into bowls and chill for at least 30 minutes to set.

5. Top with desired garnishes like cinnamon, whipped cream, or nuts before serving.

Keywords: high protein, pumpkin cheesecake, cottage cheese, low carb, protein dessert, fall dessert, no bake