High Protein Pumpkin Spice Cheesecake Bites Recipe
These High Protein Pumpkin Spice Cheesecake Bites are a delicious and nutritious treat perfect for fall or any time you crave a flavorful, guilt-free dessert. Made with cream cheese, high-protein yogurt, and whey protein isolate, these no-bake cheesecake balls are enhanced with warming pumpkin pie spice and lightly sweetened with sugar-free syrup. Coated in a smooth cream cheese icing with a hint of sweetness, they offer a satisfying, low-carb snack that fits into a variety of dietary lifestyles.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 12 cheesecake bites
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb, Gluten Free, Low Sugar
Ingredients
Scale
Cheesecake Balls
- 60 g (2 oz) cream cheese, softened
- 2–3 tbsp (30–45 g) high-protein yogurt (Greek, Skyr, etc.)
- 2 tbsp whey protein isolate (~9–10 g)
- 1.5 tbsp (15 g) almond flour (add more if needed)
- 1.5–2 tbsp (20–30 ml) sugar-free syrup
- ½ tsp pumpkin pie spice (or cinnamon, nutmeg, ginger mix)
Cream Cheese Icing Coating
- 20 g (0.7 oz) cream cheese, softened
- 2.5–3 tsp powdered erythritol or allulose (10–12 g)
- Small pinch of salt (optional)
Instructions
- Prepare the Cheesecake Mixture: In a medium bowl, combine the softened cream cheese with the high-protein yogurt, stirring until smooth and creamy. Add the whey protein isolate, almond flour, sugar-free syrup, and pumpkin pie spice, mixing thoroughly. Adjust the almond flour as needed to create a firm, moldable dough-like consistency.
- Form the Cheesecake Bites: Using clean hands or a small cookie scoop, shape the mixture into bite-sized balls, ensuring they are compact and uniform. Place the balls on a lined tray or plate and refrigerate them for at least 30 minutes to firm up before coating.
- Make the Cream Cheese Icing Coating: In a small bowl, whip the softened cream cheese with powdered erythritol (or allulose) and a pinch of salt until the mixture is smooth and spreadable, without lumps.
- Coat the Cheesecake Bites: Remove the cheesecake balls from the refrigerator. Using a spoon or small spatula, generously coat each ball with the cream cheese icing, then return them to the tray. Optionally, you can chill them for another 15 minutes to set the coating.
- Serve and Store: Enjoy your High Protein Pumpkin Spice Cheesecake Bites chilled. Store any leftovers in an airtight container in the refrigerator for up to 4 days for optimal freshness.
Notes
- For the best texture, ensure cream cheese and yogurt are fully softened before mixing.
- You can customize the pumpkin pie spice blend according to your preference.
- If the mixture is too soft to roll, add a little more almond flour until it firms up.
- Use sugar-free syrup flavors like vanilla or caramel for added depth.
- This recipe is low-carb and gluten-free, making it suitable for many dietary needs.