Cool breeze, falling leaves, pumpkin and cinnamon spice, and everything nice… what’s not to love? Add a little cozy to your dessert with this healthy pumpkin cheesecake that captures the essence of fall in just one bite!


  • 500 ml low fat cream cheese, room temperature.
  • 250ml Greek yogurt
  • 2 eggs
  • 200 grams pumpkin purée (no added sugar)
  • 1 tbsp stevia powder
  • 1 pinch of sea salt
  • 1 pinch of cinnamon
  • 1 scoop protein powder
  • 7 plain biscuits
  • 5 tbsp melted coconut oil for the base

Cooking Instructions

  1. Line a baking dish with parchment paper.
  2. Crush the biscuits in a blender and stir in coconut oil.
  3. Spread crushed biscuits along the lined baking dish (this acts as the cheesecake base). Bake the bottom layer on 180˚C for 10 minutes.
  4. While the bottom layer is baking, use a hand mixer to whisk the eggs with stevia in a medium bowl until they are white and fluffy.
  5. Add the cream cheese, protein powder, and Greek yogurt. Mix everything together again.
  6. Next, add the pumpkin, sea salt, and cinnamon. Mix.
  7. Finally, remove the base from the oven and top with the prepared cheesecake batter.
  8. Place back in the oven and bake everything together on 180˚C for 40 minutes or until the middle is cooked through. Enjoy!

Tip: To prevent the cheesecake from cracking on top be sure you do not over mix the batter!

Nutrition (1 serving)

  • Calories 266
  • Protein 16g
  • Carbs 15g
  • Fat 14g
  • Fiber 1.5g
  • Sugar 8.4g

Inspired to make Pumpkin Cheesecake? Share it on Instagram and tag @fitplan_app with the hashtag #ieatwithfitplan

Related Posts