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overhead image of pumpkin protein cheesecake dip in a bowl.

High-Protein Pumpkin Cheesecake Dip

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Prep Time5 minutes
Total Time5 minutes
Servings2 servings

Equipment

  • 1 food processor or high speed blender

Ingredients

  • 1 cup Greek yogurt
  • 1 cup Greek yogurt
  • ¼ cup cream cheese softened at room temperature
  • ¼ cup pumpkin puree
  • 2 scoops vanilla protein powder
  • 1 teaspoon pumpkin pie spice

Method

  • Add all ingredients to a food processor and pulse until smooth, or add all ingredients to a bowl and whisk until smooth.Then, store in the fridge for later or enjoy right away!

Notes

  • Make sure the cream cheese is fully softened before mixing for the smoothest result.
  • Use canned pumpkin puree - NOT pumpkin pie filling (which has added sugar).
  • The dip thickens slightly as it chills - it gets even better after a few hours in the fridge!
  • Add a drizzle of honey or maple syrup if you'd like it a little sweeter.
  • Store in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 15g | Protein: 28g | Fat: 16g | Fiber: 1g | Sugar: 8g

Keywords

high protein, protein cheesecake, protein desserts, pumpkin cheesecake dip
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