Individual Pumpkin Protein Cheesecake
Prep time
Cook time
Total time
Makes one cheesecake.
Serves: 1
All ingredients should be at room temperature.
  1. Preheat oven to 325F (163C).
  2. If you are using a 4" springform pan, line the bottom with parchment paper. Rub coconut oil around the sides (or spray with non-stick cooking spray). Wrap the bottom of the pan with aluminum foil. If you are using a ceramic ramekin, no prep is needed.
  3. Mix the Neufchâtel cheese, egg, yogurt, and pumpkin until smooth.
  4. Add vanilla, whey powder, stevia, and pumpkin pie spice. Mix well.
  5. Pour batter into ramekin or springform.
  6. Put that in a larger pan (to set up the water bath).
  7. Fill larger pan with about one inch of water.
  8. Bake at 325F (163C) for 15 minutes.
  9. Then reduce the temperature to 200F (93C) and bake for another 20 minutes. The cake should be removed from the oven while the center is not quite firm.
  10. Let cool at room temperature, then transfer to refrigerator and let cool completely.
  11. Remove from pan (if using a springform), and serve. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. You may substitute other natural sweeteners for the stevia, if you like.
Also, Neufchâtel cheese is marketed as "1/3 less fat than cream cheese" here in the states. I stay away from the fat-free cream cheeses because of the additives.
Nutrition Information
Serving size: 1 recipe Calories: 422 Fat: 29g Carbohydrates: 12g Sugar: 7g Fiber: 3g Protein: 27g
Recipe by Andréa's Protein Cakery at