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?
- To make gluten-free: simply use gluten-free gingersnap cookies, or crush up and use 4 gluten-free graham crackers.
- 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!
Try them with fun toppings
These little jars are delicious as-is, but you could also top them with:
- Spoonfuls of homemade whipped cream
- Your favorite granola
- An extra sprinkle of cinnamon or pumpkin pie spice
- White chocolate chips
- Dark chocolate chips
- Or even cinnamon chips
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
- Food processor
- Rolling pin
- Small Weck jars or mason jars
Get all of my kitchen essentials here!
More pumpkin recipes you’ll love
- High Protein Pumpkin Bagels
- Pumpkin Pie Overnight Oats with Chia
- Outrageously Good Pumpkin Protein Muffins
- Pumpkin Pie Energy Bites
- Healthy Pumpkin Bread with Maple Glaze
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
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
- 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.)
- 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.
- 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.
- Serve immediately or cover and refrigerate for up to 3 days.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
