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! The Vitamin Shoppe was kind enough to send those products over for me to work with. Thanks, Vitamin Shoppe!
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).