Very satisfying Pumpkin Protein Cheesecake Jar for one with layers of graham, protein pumpkin mix and protein cheesecake. A no bake healthy pumpkin pie cheesecake pot that’s low fat and extra high protein!
Ingredients
Crust:
1sheetGraham Crackers, Crushed, 15g
Pumpkin Layer:
¼cupPumpkin Puree, not pumpkin pie filling, 60g
1½TbspVanilla Protein Powder, Whey-casein, 8g
Pinchof Pumpkin Pie Spice
Cheesecake Layer:
1ozReduced Fat Cream Cheese, Softened, 28g
2TbspNon-fat Greek Yogurt, 28g
1½TbspVanilla Protein Powder, Whey-casein, 8g
Instructions
Crushed graham crackers into bottom of jar.
Pumpkin Layer:
In a bowl, mix pumpkin puree, vanilla protein powder and pumpkin pie spice.
Transfer to jar, and smoothen top.
Cheesecake Layer:
If cream cheese is solid, place in a bowl and microwave for about 10 seconds to soften.
Place cream cheese in a bowl and whisk with a wire whisk or hand mixer (alternatively use a small food processor) until light and airy; About 30-45 seconds.
Add Greek Yogurt and beat again.
Add protein powder and mix.
Transfer to jar, and smoothen top.Sprinkle on more crushed graham crackers.
Place in fridge for 1-2 hours, then remove and enjoy.
Notes
Nutrition value is calculated using reduced fat cream cheese and products recommended below.
See post for alternate ingredients, tips and storage options.