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No-Bake Pumpkin Protein Cheesecake Cups
Donna

No-Bake Pumpkin Protein Cheesecake Cups

Layered pumpkin cheesecake cups with a crunchy oat crust and creamy Greek yogurt filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
chill time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 cups
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 cup oat flour
  • 1/3 cup chopped pecans
  • 3 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 8 ounces reduced-fat cream cheese, softened
  • 1 cup plain Greek yogurt
  • 1 cup pumpkin puree
  • 1/3 cup vanilla protein powder
  • 1/4 cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Equipment

  • mixing bowl
  • small glasses or jars

Method
 

Instructions
  1. Combine the oat flour, pecans, 3 tablespoons maple syrup, and coconut oil.
  2. Divide the mixture among eight small glasses and press it into the bottoms.
  3. Beat the cream cheese until smooth.
  4. Add the Greek yogurt, pumpkin, protein powder, 1/4 cup maple syrup, pumpkin pie spice, and vanilla.
  5. Beat until the filling is creamy and no lumps remain.
  6. Spoon or pipe the filling over the crusts.
  7. Refrigerate for at least 3 hours before serving.