Recipes

Scoopable Pumpkin Cheesecake

by StudioLink Recipe.

September 29, 2026

Made by Liv

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This scoopable pumpkin cheesecake layers a creamy, protein-packed pumpkin filling with swirls of whipped topping and a buttery cinnamon crumble. It chills in one dish and serves by the scoop for an easy make-ahead dessert with 34 grams of protein per serving.

Estimated Nutrition Per Serving

Calories: 265
Protein: 34g
Carbs: 20g
Fat: 5g

Makes 4 servings.

Ingredients:

0.5x

For the Pumpkin Cheesecake

1 1/2 cups pumpkin puree
2 cups cottage cheese (blended)
2 scoops protein
1/4 cup monkfruit sweetener
cinnamon (to taste)
1-2 tbsp Jell-O sugar-free pudding mix (optional)
1/3 cup low-fat Cool Whip

For the Crumble

1 1/2 cups Catalina Crunch cereal (cinnamon or graham cracker (or swap for regular graham crackers))
1 tbsp low-fat butter

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

Blend the COTTAGE CHEESE until completely smooth and creamy.
In a large bowl, combine the PUMPKIN PURÉE, BLENDED COTTAGE CHEESE, PROTEIN POWDER, MONK FRUIT SWEETENER, AND CINNAMON. Add the optional SUGAR-FREE PUDDING MIX, if using, and mix until smooth and evenly combined.
Crush the CEREAL OR GRAHAM CRACKERS into coarse crumbs. Combine with the melted LOW-FAT BUTTER until evenly moistened and crumbly.
Spread half of the pumpkin cheesecake mixture into a deep serving dish or loaf pan.
Spoon half of the LOW-FAT COOL WHIP over the pumpkin layer and gently swirl it into the cheesecake mixture. Sprinkle half of the CRUMBLE over the top.
Add the remaining pumpkin cheesecake mixture. Top with the remaining COOL WHIP and gently swirl it across the surface.
Finish with the remaining CRUMBLE.
Refrigerate for at least 1 hour for the best texture.
Serve chilled by scooping generous portions into individual bowls.