High-Protein Pumpkin Cheesecake Jars (ready in 15 mins!)
Remember these dreamy PB cup cheesecake jars? The ones layered to perfection with your fav granola, and packed with protein? So many of you made (and loved) them that I had to share a new, fall-inspired flavor with you.
These high-protein pumpkin cheesecake jars are wonderfully creamy, deliciously sweet and spiced, and SO easy to make. They pack in 17g of protein from a mix of cottage cheese and yogurt, which truly gives them that tangy cheesecake flavor.
Enjoy these for a quick weekday treat or even a dessert-inspired breakfast, or double or quadruple it to share with loved ones over the holidays!
Ingredients in these pumpkin cheesecake jars
You’re just 7 simple, nourishing ingredients away from layering up these adorable pumpkin cheesecake jars:
- Gingersnaps: we’re crushing gingersnap cookies into fine crumbs to sprinkle in between the pumpkin cheesecake layers.
- Cottage cheese & yogurt: you’ll need both cottage cheese and yogurt for that perfect cheesecake tang. I always use Good Culture cottage cheese, and then you can use fat-free, 2%, or whole milk yogurt! I like to use siggi’s and Fage yogurt brands because they’re nice and thick.
- Pumpkin: you’ll also blend pumpkin puree and pumpkin pie spice into the cheesecake filling.
- Maple syrup: we’re naturally sweetening the pumpkin cheesecake with a little pure maple syrup.
- Vanilla: a bit of vanilla extract brings out the natural sweetness as well.
Can I make them gluten-free and dairy-free?
Try them with fun toppings
These little jars are delicious as-is, but you could also top them with:
Make them ahead of time
If you want to prep the cheesecake jars and assemble them later, simply:
- Crush up the gingersnap cookies and store them in an airtight bag or container on the counter.
- Blend your cheesecake layer and store it in an airtight container in the refrigerator.
- Then, you can layer them up whenever you’re ready to enjoy!
Storing tips
Keep these pumpkin cheesecake jars in their airtight jars in the refrigerator for up to 3 days.
Tools you’ll need
Get all of my kitchen essentials here!
More pumpkin recipes you’ll love
Get all of my pumpkin recipes here!
I hope you love these high-protein pumpkin cheesecake jars! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
High-Protein Pumpkin ‘Cheesecake’ Jars
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Perfectly sweet and spiced high-protein pumpkin cheesecake jars made with cottage cheese and yogurt, pumpkin puree, and crunchy gingersnap cookies. These fall-inspired cheesecake jars pack 17g of protein and are ready in just 15 minutes for a feel-good dessert, or even a breakfast or snack! Top with whipped cream for an extra treat.
Ingredients
- 10 crunchy gingersnap cookies (about 75 grams)
- ½ cup (107 grams) low-fat cottage cheese (I use Good Culture ONLY!)
- ½ cup (113 grams) plain Greek yogurt (can use fat-free, 2% or whole-milk)
- 3 tablespoons (45 grams) pumpkin puree
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice
- Toppings (optional)
- Whipped cream
Instructions
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Make the gingersnap cookie crumbs: In the bowl of a food processor, add the gingersnap cookies and process until they are fine cookie crumbs, about 15 seconds. Transfer to a medium bowl and set aside. (If you do not have a food processor, place the cookies in a small plastic bag, then crush them with a rolling pin or pot until they resemble fine crumbs.)
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Make the pumpkin ‘cheesecake’: To the food processor, add the cottage cheese, yogurt, pumpkin puree, maple syrup, vanilla extract and pumpkin pie spice. Process on high until smooth and well combined, about 15 seconds.
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In two 6 or 8-ounce mason jars or weck jars, add 2 tablespoons of the cookie crumbs to the bottom of each jar. Top with 3 tablespoons of the pumpkin cheesecake filling, then repeat the layers once more. Finish the jars with any extra cookie crumbs. Top each jar with a spoonful of whipped cream.
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Serve immediately or cover and refrigerate for up to 3 days.
Recipe Notes
To make dairy-free: use dairy-free cottage cheese and dairy-free yogurt. Siggi’s has great plant-based yogurts — their vanilla & cinnamon flavor would be delicious in here!
See the full post for tips, tricks, and ways to customize your cheesecake jars.
Nutrition
Serving: 1jarCalories: 374calCarbohydrates: 49gProtein: 17gFat: 13gSaturated Fat: 2gFiber: 1gSugar: 28g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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