Pumpkin Cheesecake Protein Dessert
Equipment
Ingredients
Pumpkin Cheesecake
pumpkin purée (canned)
360 ml
cottage cheese (blended)
450 ml
protein powder (pumpkin_pie_flavored)
60 g
monkfruit sweetener
50 g
cinnamon
5 g
sugar-free pudding mix
15 g
low fat Cool Whip
80 ml
Crumble
Catalina Crunch cereal (crushed)
45 g
low fat butter (melted)
14 g
Instructions
Blend cottage cheese
Blend cottage cheese until smooth using a blender
Mix cheesecake filling
Mix together pumpkin purée, blended cottage cheese, protein powder, cinnamon, and optional pudding mix
Prepare crumble topping
Crush cereal and mix with melted butter
Assemble first layer
In a deep dish or loaf pan, add half of the pumpkin cheesecake mixture, half of the Cool Whip swirled in, then half of the crumble
Assemble final layers
Add remaining pumpkin cheesecake mixture, top with remaining Cool Whip swirled in, and finish with remaining crumble
Chill dessert
Rest in the fridge for at least an hour for best results
Serve
Enjoy the pumpkin cheesecake protein dessert
Original recipe
Storage
Store covered in refrigerator. Can be frozen in portions for up to a month
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.