Mini Protein Pumpkin Cheesecake Bites

Healthy mini protein pumpkin cheesecake bite made with greek yogurt and protein powder.

Mini Protein Pumpkin Cheesecake Bites

These Mini Protein Pumpkin Cheesecake Bites are creamy, cozy, and made with Greek yogurt, protein powder, and a buttery graham cracker crust. Each bite has ~7g of protein and all the warm pumpkin pie flavor — a lighter, healthier twist on classic cheesecake that’s perfect for Thanksgiving, Friendsgiving, or any fall dessert table.

5 from 4 votes

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Prep Time 10

Cook Time 20

Total Time 30

Serving servings

Ingredients

The Crust:

1 ½ cups graham cracker crumbs, gluten-free if needed (about 10 sheets)
6 tablespoon melted salted butter

The Cheesecake:

8 oz cream cheese, room temperature, regular or low fat if desired
⅔ cup plain 0% Greek yogurt, room temperature
⅓ cup canned pumpkin puree
⅓ cup granulated sugar
1 large egg + 1 yolk
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice, yes 1 Tablespoon
⅓ cup vanilla protein powder, or pumpkin spice

Instructions

Prep oven & pan: Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
Make crust: Crush graham crackers into fine crumbs (food processor or rolling pin in a bag). Mix crumbs with melted butter until evenly coated.
Form crusts: Spoon about 1½ tablespoons of crumb mixture into each liner. Press down firmly with your fingers or the back of a spoon.
Bake crusts: Bake for 5–6 minutes, then let cool for 5–10 minutes while you make the filling.
Mix filling: In a large bowl, beat softened cream cheese until smooth. Add Greek yogurt, egg, egg yolk, vanilla, pumpkin purée, sugar, pumpkin pie spice, and protein powder. Mix on low speed just until smooth (30–60 seconds). Don’t overmix.
Fill cups: Divide the cheesecake mixture evenly among the liners. Don’t overfill.
Bake: Bake for 20–25 minutes, until centers are set but still slightly jiggly.
Cool & chill: Let cool at room temperature for 30 minutes. Transfer to fridge and chill for at least 3 hours.
Serve: Top with whipped cream and a sprinkle of cinnamon, or your favorite festive topping.

Notes

Use room temperature cream cheese, yogurt, and eggs for the smoothest filling.

Don’t overmix the batter — mix on low just until smooth to avoid cracks.

Bake until the centers are set but still slightly jiggly; they’ll firm up as they cool.

Chill for at least 3 hours (overnight is best) for the creamiest texture.

For gluten-free: use Pamela’s brand graham crackers or Simple Mills Honey Cinnamon Cookies. Links above in the blog post.

*** If there are any issues with the cheesecakes, check out my Troubleshooting Guide on my blog post. I go in-depth on the issue, what happened, how to avoid :) I bake a lot!

Nutrition

Course Dessert

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!