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High Protein Low Carb Pumpkin Cheesecake Jars - Creamy, Cozy, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Base “crust” (optional but recommended): 1/2 cup almond flour
  • 2 tablespoons melted coconut oil or butter
  • 1 tablespoon granular sweetener (allulose, monk fruit, or erythritol)
  • Pinch of cinnamon and salt
  • Cheesecake filling: 8 ounces reduced-fat cream cheese, softened
  • 1 cup 2% Greek yogurt
  • 1/2 cup low-fat cottage cheese
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 scoop (about 25–30 g) vanilla or unflavored whey or casein protein powder
  • 1/3–1/2 cup granular or powdered sweetener, to taste
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground nutmeg or extra cinnamon (optional)
  • Pinch of salt
  • Topping (optional): Whipped cream (dairy or coconut), lightly sweetened
  • Crushed toasted pecans or walnuts
  • Extra cinnamon for dusting
  • Tools: 4–6 small jars (6–8 ounces each)
  • Food processor or high-speed blender
  • Mixing bowls and spatula

Method
 

  1. Prep your jars: Clean and dry 4–6 small jars. Set them aside so you can assemble as soon as the components are ready.
  2. Make the crust (optional): In a bowl, stir together almond flour, melted coconut oil or butter, sweetener, cinnamon, and a small pinch of salt. It should look like damp sand.
  3. Press the crust: Divide the crust mixture into the jars and press lightly with the back of a spoon. You want a thin layer, not packed too tight. Chill while you make the filling.
  4. Blend the filling base: In a food processor or blender, add cream cheese, Greek yogurt, and cottage cheese. Blend until completely smooth and silky, scraping down the sides as needed.
  5. Add pumpkin and flavor: Add pumpkin puree, protein powder, sweetener, vanilla, pumpkin pie spice, optional nutmeg or cinnamon, and a pinch of salt. Blend again until airy and fully combined.
  6. Taste and adjust: Sweetness can vary by brand of sweetener and protein powder. Taste the mixture and add a little more sweetener or spice if needed. If it’s too thick, splash in 1–2 tablespoons milk or unsweetened almond milk.
  7. Fill the jars: Spoon or pipe the pumpkin cheesecake filling over the crust. Tap each jar on the counter to remove air pockets and level the surface.
  8. Chill to set: Cover and refrigerate for at least 2 hours, ideally 4 hours. Overnight is best for a firm, cheesecake-like texture.
  9. Add toppings: Before serving, add a small dollop of whipped cream, a sprinkle of cinnamon, and a few crushed toasted nuts for crunch.
  10. Serve: Enjoy cold, straight from the jar. They’re rich, so small portions satisfy fast.