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Mini pumpkin cheesecakes with graham crust and whipped cream topping on marble background

High-Protein Mini Pumpkin Cheesecakes (Low Calorie Fall Dessert)

Abby Healthyseries
These mini pumpkin cheesecakes are creamy, cozy, and perfectly portioned for fall. With a velvety pumpkin spice filling and buttery graham crust, each bite melts in your mouth like pumpkin pie meets cheesecake. High in protein and made with Greek yogurt for a lighter twist, they’re perfect for your fall dessert table, meal prep snacks, or a sweet, guilt-free treat to enjoy with a warm drink.
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Prep Time 15 minutes
Cook Time 22 minutes
Chill time 2 hours
Total Time 2 hours 37 minutes
Course Dessert, Snack
Cuisine American
Servings 12 Serving
Calories 145 kcal

Ingredients
  

For the Crust:

  • 2 tbsp melted butter or coconut oil
  • 1 tbsp maple syrup (or sugar free syrup)
  • ½ tsp cinnamon
  • pinch of salt

For the Cheesecake Filling:

  • 8 oz light cream cheese, softened
  • ½ cup nonfat Greek yogurt
  • ¾ cup pumpkin purée (not pumpkin pie mix)
  • 1 scoop vanilla protein powder (whey or plant-based)
  • 2 large eggs
  • 2-3 tbsp maple syrup or monk fruit sweetener
  • 1 tsp vanilla extract

Topping (Optional):

  • Light whipped cream
  • Cinnamon dust
  • Pumpkin seeds or crushed graham bits (for garnish)

Instructions
 

  • Prep the oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with parchment or silicone liners.
  • Make the crust: In a bowl, mix almond flour, melted butter, maple syrup, cinnamon, and salt until sandy. Press 1 tbsp of mixture into each muffin cup. Bake 5 minutes, then let cool.
  • Blend the filling: Using a hand mixer, beat light cream cheese until smooth. Add Greek yogurt, pumpkin purée, protein powder, eggs, sweetener, vanilla, and pumpkin spice. Mix on medium until silky.
  • Assemble: Spoon filling evenly into cups, almost to the top. Tap lightly to remove air bubbles.
  • Bake: Bake 20–22 minutes until centers are set but slightly jiggly.
  • Chill: Cool for 30 minutes, then refrigerate at least 2 hours or overnight.
  • Serve: Top with whipped cream, cinnamon dust, or pumpkin seeds before serving.

Notes

  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Wrap individually and freeze up to 2 months (add toppings after thawing).
  • Meal Prep Tip: Bake a double batch and freeze half for quick, healthy desserts.

Abby’s Real Talk:

I wanted a cozy fall dessert that felt indulgent but still fit my goals and these mini cheesecakes delivered. They’re creamy, spiced, and perfectly portioned for when you want something sweet without the guilt. I keep a batch in my fridge every fall, and they never last long!
Keyword fall dessert, healthy pumpkin dessert, high protein cheesecake, mini pumpkin cheesecakes, no bake pumpkin cheesecake