How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for High Protein Low Fat Pumpkin Cheesecake?

You need 13 ingredients. The key ingredients include: 1 cup 2% plain Greek yogurt Fage, 1 cup organic pumpkin puree canned, 3/4 cup liquid egg whites cage free, 1 tablespoon coconut flour Organic, and more.

Is High Protein Low Fat Pumpkin Cheesecake suitable as baking & desserts?

Yes, High Protein Low Fat Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover High Protein Low Fat Pumpkin Cheesecake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

High Protein Low Fat Pumpkin Cheesecake Recipe

Name: High Protein Low Fat Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup 2% plain Greek yogurt Fage; 1 cup organic pumpkin puree canned; 3/4 cup liquid egg whites cage free; 1 tablespoon coconut flour Organic; 1/4 teaspoon salt; 2 tablespoons lemon juice; 1 teaspoon pumpkin pie spice; 1/2 teaspoon vanilla extract real; 2 teaspoons stevia; 3/4 cup 2% plain Greek yogurt Fage, set aside; 8 ounces cream cheese Challenge no rbST, at room temperature, set aside; 1/2 cup powdered sugar organic, set aside; vanilla extract 1. teaspoon real, set aside

Bake this irresistible High Protein Low Fat Pumpkin Cheesecake at home. Made with pumpkin, liquid egg whites, flour and salt. Easy step-by-step instruct…

This High Protein Low Fat Pumpkin Cheesecake relies on simple, everyday ingredients such as 2% plain greek yogurt fage, organic pumpkin puree canned, liquid egg whites cage free and coconut flour organic. It comes together quickly and makes 4 servings, at about 436 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this High Protein Low Fat Pumpkin Cheesecake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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High Protein Low Fat Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions