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.

Scale

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