High Protein Pumpkin Spice Cheesecake Bites Recipe
These High Protein Pumpkin Spice Cheesecake Bites are a delicious, bite-sized treat perfect for those craving cheesecake with a seasonal twist. Packed with protein from whey isolate and Greek yogurt, these no-bake cheesecake balls are coated in a creamy, lightly sweetened cream cheese icing infused with warm pumpkin pie spices. They make an ideal snack or dessert for anyone seeking a low-carb, high-protein indulgence with the cozy flavors of fall.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12-15 cheesecake bites 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Cheesecake Balls
- 60 g (2 oz) cream cheese, softened
- 2–3 tbsp (30–45 g) high-protein yogurt (Greek, Skyr, etc.)
- 2 tbsp whey protein isolate (~9–10 g)
- 1.5 tbsp (15 g) almond flour (add more if needed)
- 1.5–2 tbsp (20–30 ml) sugar-free syrup
- ½ tsp pumpkin pie spice (or cinnamon, nutmeg, ginger mix)
Cream Cheese Icing Coating
- 20 g (0.7 oz) cream cheese, softened
- 2.5–3 tsp powdered erythritol or allulose (10–12 g)
- Small pinch of salt (optional)
Instructions
- Prepare Cheesecake Mixture: In a mixing bowl, combine the softened cream cheese, high-protein yogurt, whey protein isolate, almond flour, sugar-free syrup, and pumpkin pie spice. Mix thoroughly until you achieve a smooth, thick batter. If the mixture feels too wet, add a little more almond flour to reach a moldable consistency.
- Form the Balls: Using your hands or a small cookie scoop, shape the cheesecake mixture into small bite-sized balls. Place them on a parchment-lined tray or plate.
- Chill the Balls: Refrigerate the cheesecake balls for at least 30 minutes to firm up before applying the icing coating. This helps maintain their shape during coating.
- Make the Cream Cheese Icing: In a separate bowl, whisk together the softened cream cheese, powdered erythritol or allulose, and a small pinch of salt if using. Whisk until smooth and creamy.
- Coat the Cheesecake Bites: Remove the chilled cheesecake balls from the fridge. Using a spoon or small spatula, evenly coat each ball with the cream cheese icing. You want a thin, even layer to cover the surface.
- Final Chill: Place the coated cheesecake bites back into the refrigerator for another 15-20 minutes to allow the icing to set before serving.
- Serve: Once set, serve the pumpkin spice cheesecake bites chilled as a protein-packed snack or dessert. Store any leftovers refrigerated in an airtight container for up to 3 days.
Notes
- You can adjust the amount of sugar-free syrup to your desired sweetness level.
- To keep these bites extra firm, add a little more almond flour but avoid making the mixture too dry.
- Feel free to substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger if desired.
- Use a high-quality whey protein isolate for best texture and flavor.
- These cheesecake bites are best served chilled and should be kept refrigerated.
Keywords: high protein, pumpkin spice, cheesecake bites, no-bake, keto-friendly, low carb, dessert, snack, whey protein, cream cheese