Pumpkin everything. Pumpkin pancakes. Pumpkin oatmeal. Pumpkin pie. I am obsessed with pumpkin if you can’t tell. I made these a few weeks ago when my oven wasn’t working, so I went with Microwave Protein Cheesecake.
This recipe actually makes two mini microwave pumpkin protein cheesecakes. I cooked them in the microwave in coffee mugs. I wasn’t sure how it would turn out trying to microwave cheesecake, but they came out awesome. The key to it is microwaving on about half power so that it doesn’t get too hot, cook too quick, and dry out.
For the crust, I went with a pretty simple graham cracker crust. It’s just graham crackers crushed up and a little bit of almond milk. You can omit the crust if you’d like to lower the carbs/calories a little bit, but it tastes awesome!
Obviously, I used some pumpkin puree in the cheesecake, but to add protein and enhance the pumpkin flavor I used BSN Syntha-6 Pumpkin Pie flavored protein powder. It legitimately tastes like pumpkin pie.
As I always do, I added a little bit of a chocolate touch to the cheesecake in the form of a chocolate pumpkin cream topping. It is made from pumpkin puree, pumpkin pie protein powder, and some melted dark chocolate.
I hope you guys enjoy this one. I will definitely be making it again when I am craving cheesecake and want something quick!
Check out more cheesecake recipes here!
PrintMicrowave Pumpkin Protein Cheesecake
- Prep Time: 10 mins
- Cook Time: 4
- Total Time: 14 minutes
- Yield: 2 cheesecakes 1x
Description
A super easy, moist, pumpkin protein cheesecake that can be made within minutes in the microwave! Topped with chocolate pumpkin protein cream, it is sure to satisfy the sweet tooth.
Ingredients
Crust
5 graham crackers, crushed
2 tbsp. milk
Filling
1 scoop BSN Syntha-6 Pumpkin Pie protein powder
1/2 cup cottage cheese
2 tbsp. cream cheese
1 whole egg
1/4 cup canned pumpkin puree
1/2 tsp. vanilla extract
2 tbsp. sweetener (optional)
Chocolate Pumpkin Cream Topping (optional)
1/4 cup canned pumpkin puree,
1/2 scoop BSN Syntha-6 Pumpkin Pie protein powder
1 tbsp. dark chocolate chips, melted
Instructions
- Mix crushed graham crackers and milk until a crumbly crust is formed. Spray two mugs with nonstick spray. Press crust evenly into the bottom of the two mugs.
- Add all filling ingredients to a medium/large bowl. Use a hand blender to blend cheesecake filling until smooth. Alternatively, you can add it to a blender or food processor to blend to a smooth consistency.
- Divide cheesecake batter into two and fill each mug evenly. Microwave on 50% power for 2 minuets. Check, then microwave again for another 2 minutes. It may seem under-done, but it will set up once it is chilled.
- Once cooked, chill in the freezer for 20-30 minutes to set, or in the fridge for a couple hours.
- While chilling, make optional chocolate pumpkin cream. Add pumpkin puree, protein powder, and melted dark chocolate to a small bowl. Mix until a thick, smooth cream forms.
- Top chilled cheesecake with chocolate pumpkin cream end enjoy!
Notes
*NOTE: Nutritional information includes optional chocolate pumpkin cream topping.
- Category: cheesecake
- Method: microwave
Nutrition
- Serving Size: 1 cheesecake w/ chocolate cream topping
- Calories: 410
- Fat: 16
- Carbohydrates: 37
- Protein: 30
Keywords: microwave pumpkin protein cheesecake