Pumpkin Cheesecake Protein Mousse
Prep time
Total time
Makes 10 servings.
  • Best if ingredients are at room temperature.

Pumpkin Mousse:

Crumbled crust and garnish:
  1. Mix Neufchâtel cheese and Greek yogurt until smooth.
  2. Add remaining mousse ingredients, and mix until smooth. Set aside.
  3. Remove 10 whole chips from the Ips bag, and crush the rest.
  4. Spoon crushed chips into the bottom of 10 2oz cups.
  5. Pipe mousse into cups (see youtu.be/qNixfIaz3rU).
  6. Top each with a chip for garnish, and enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture, I would not try substituting different types of protein powders (other than whey protein) in this recipe. If you try a whey/casein blend, you may need to add a little milk to keep it from getting too thick. See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.

Neufchâtel cheese is marketed as “1/3 less fat than cream cheese” and can be found in most supermarkets (in the US, at least).
Nutrition Information
Serving size: 1/10 recipe Calories: 84 Fat: 5g Carbohydrates: 4g Sugar: 2g Fiber: 0g Protein: 5g
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/pumpkin-cheesecake-protein-mousse/