Prot: 5g, Carbs: 4g, Fat: 5g, Cal: 84
It’s #pumpkineverything season! And this Pumpkin Cheesecake Protein Mousse will not disappoint! A filling, indulgent protein treat to satisfy your pumpkin cravings. And there’s no baking required!
The Vitamin Shoppe’s True Athlete vanilla whey protein powder is my go-to protein for cheesecake recipes because of its creamy vanilla flavor, and I’ve used that here. I’ve also used Cinnamon Ips egg-white protein chips as a crumbled crust and garnish. Delicious, and easy!
This recipe makes 10 small servings, and each is just enough for a protein pumpkin dessert! I’ve piped them into shot glasses using a ziplock bag (see this video for the method: youtu.be/qNixfIaz3rU). If you don’t have shot glasses, you can make individual servings in these little party cups.
Give this indulgent Pumpkin Cheesecake Protein Mousse a try!
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- Serving size: 1/10 recipe
- Calories: 84
- Fat: 5g
- Carbohydrates: 4g
- Sugar: 2g
- Fiber: 0g
- Protein: 5g
- Best if ingredients are at room temperature.
- 1 package Neufchâtel cheese (8oz or 224g)
- 4 oz fat-free Greek yogurt (1/2 cup or 114g)
- ½ cup cooked (canned) pumpkin (123g)
- ½ teaspoon alcohol-free vanilla extract (2.5ml)
- ¼ cup natural vanilla whey protein powder (24g)
- 4 packets stevia (4g)
- 1 teaspoon pumpkin pie spice (5ml)
- 1 bag cinnamon Ips protein chips (28g)
- Mix Neufchâtel cheese and Greek yogurt until smooth.
- Add remaining mousse ingredients, and mix until smooth. Set aside.
- Remove 10 whole chips from the Ips bag, and crush the rest.
- Spoon crushed chips into the bottom of 10 2oz cups.
- Pipe mousse into cups (see youtu.be/qNixfIaz3rU).
- Top each with a chip for garnish, and enjoy!
Neufchâtel cheese is marketed as “1/3 less fat than cream cheese” and can be found in most supermarkets (in the US, at least).