Pumpkin Spice Protein Cheesecake

THIS ONE IS FOR THE BOOKS! (or ebooks eventually HA) 

It's a very simple recipe that I've used before with my Protein Oreo Cheesecake, and it tastes just as amazing! These are my two favorite flavors so I can't choose between them, however for fall, this is such a protein treat! 

Protein is not as hard to get into your day as people think. You just have to be creative. Each slice has 2g F 8g C 22g P and the whole cake has 16g F 64g C 176g P! haha! 

Let's get right to it! 


  • Eggs (2 whole, 2 white)
  • 2 scoops vanilla whey protein powder (I actually used Cellucor Cookies & Cream and it was amazing but I recommend Vanilla)
  • 2 (8 oz) packages of fat free cream cheese
  • 3 (5.3oz) small Nonfat Plain Greek Yogurt (or you could just get the big tubs and use 16oz
  • Canned Pumpkin Puree (You will use 3 tablespoons)
  • 2 tablespoons Torani Sugar FreePumpkin Pie Syrup (I bought mine at World Market-you can get this on Amazon and I'm going to use it all season in tons of recipes-it really has a strong wonderful flavor)
  • 1/2 tablespoon Pumpkin Pie Spice 
  • 1 tablespoon cinnamon (I killed it with cinnamon as this will cook out and I was trying to get that strong pumpkin spice taste 
  • dash of baking powder 
  • 7 tablespoons of baking stevia (8 tablespoons= 1/2 cup so you could just do that but I didn't want the fake sweetener taste to be too strong so I kept adding and tasting)

I know this looks like a lot of ingredients, but really a lot of them are to get that pumpkin flavor which we all love so much! The general base for a protein cheesecake is so easy and quick, so don't be afraid to try it without the pumpkin stuff if you don't have that! :) 


  • Preheat oven to 250 
  • Mix all ingredients (I used my Kitchen Aid)--I have an "appliance garage" at my new house which is such a funny word but I love it because I can put my appliances out of site, but yet so reachable when needed! This is where I keep my blender for my waffles which is right beside my protein waffle station ;) HA! 
  • Spray round pan! 
  • Bake for 30 minutes 
  • Turn up heat to 350 and make another 30 minutes 
  • This cooking situation that seems odd allows for the inside to cook and then the outside to get crunchy creating a true cheesecake type texture. 

I immediately wanted to photograph this cheesecake and so the first piece out was like cheesecake slop. HA! So, that reminded me to tell you guys that while taste testing is totally fine, you might get that firm cheesecake feel if you let it chill overnight or like 4 hours or something. This morning, it was perfect!! 

Let me know if you try this as I love seeing my recipes on facebook and instagram of course! 

Last, but not least, I have had a lot of people comment on my photography of my images lately.  Let me tell you that I am NOT a photographer. I have had to do tons of research, and one of the most (and cheapest) comprehensive guides has been this ebook. I have decided that I'm not going to hold back anything that has helped me be successful as a blogger and soon I'm going to start giving tips very frequently and have a place on my blog that will help you personally get started with making money with blogging. It's so fun to watch others succeed and learn this world. So, I know it's just another thing to purchase, but I had to invest in myself to really get going to learn things and if you want an amazing book to help guide you with photography, this is the one!

Buy Now

With love and pumpkin cheesecake,



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Cookies & Cream Protein Cheesecake

My, oh my what I have for you today. I don't claim to have made up this recipe for protein cheesecake in general, but I just put my twist on it, and I made it, and then I consumed it. Ha! It's so easy honestly and really doesn't take any time at all so I highly encourage it. It's also incredibly sparing on the ole calories so that's helpful as well. 

If there is something that I'm going to make for myself, you can always count on two flavors: 

  • Cookies & Cream 
  • Pumpkin

I'm pretty predictable. Regardless, let's get right to it. 

Go ahead and preheat to 250 while you mix all of your ingredients! 


  • 2 containers fat free cream cheese (8oz)
  • 3 containers fat free Plain Greek Yogurt  (5.3oz)
  • 3 tablespoons baking stevia 
  • 1 tablespoon vanilla extract 
  • 2 scoops Cellucor Cookies & Cream Protein Powder 
  • a pinch of salt 
  • 2 egg whites 
  • 2 whole eggs 

Messy fingerssss (I'm the messiest cook, it's kinda a problem)

This is my new favorite whey! I got it on a deal on groupon and honestly I don't normally like protein powders, so this is exciting to finally find one that I like.


  • Preheat oven to 250 degrees. 
  • Mix all ingredients
  • Spray Round pan with non stick spray 
  • Bake at 250 for 30 minutes
  • Continue to bake at 300 for 45 more minutes for a total of 75 minutes

The outside gets crispy and the inside cheesecake-y. I let mine cool then refridgerated for about 2 hours until I couldn't take it anymore and then had a slice! :) I topped mine with mini oreos but the possibilites of toppings are ENDLESS!!!


The macros are off the charts!! I'll be making this all the time!

Many clients of mine may have sodium restrictions due to hypertension, and this recipe may be a little high in sodium for them. Please reference this article about sodium if you are not someone who struggles with this and wondering how this applies to your life.

EDIT NOTE: This was a viral post. I have sense become a full time blogger because of posts such as this one. See my section on blogging HERE on my story to how I was able to do this.

If you'd like to know more about macro counting and how easy it is to fit into your daily life, check out all of my free information under the tab:  MACRO RESOURCES 

Also, check out my ebook for full information on how you can apply this to your life: 



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Healthy Strawberry Cheesecake

Today, I wanted to share one of the recipes that you can find in my ebook here.

This one is not going to be one of my simple 4 ingredient recipes however it always worth it. It is so delicious! The calories of the slice are if you cut the cake into 8 pieces in a basic round pan!


Oatmeal Crust: 
2 1/2 cups of oats
2 tablespoons coconut oil
1/2 cup unsweetened almond milk
1/2 cup sugar free syrup
1/4 cup baking stevia
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda

Strawberry Cheesecake Filling: 
3 containers 0% fat chobani plain Greek yogurt
6 fresh strawberries
1/4 cup cottage cheese
1/4 unsweetened almond milk
1 box of sugar free strawberry jello
1 box of sugar free cheesecake jello


Make the crust first. Combine all together and it will be sticky. Use flour on your hands to spread on a pie dish after spraying the dish well. You won’t have to use ALL of the dough unless you want a super thick crust.

Cook at 350 for about 15 minutes.
Mix the filling while this is cooking, and then add to crust and cook at 350 for another 15 minutes. Put in the fridge to become cheesecake consistency for at least 4 hours.

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