About This Recipe
Add seasonal flavor and better macros to anything in 5 minutes or less with this no bake Pumpkin Cheesecake Protein Dip recipe!
Ingredients
-
1/2 cup (120g)
Greek yogurt (pumpkin or vanilla)
-
1/2 cup (120g)
Pumpkin puree
-
4 oz (113g)
Cream cheese
-
2 tbsp (30g)
Sugar-free syrup or honey
-
1 tsp
Vanilla extract
-
1 scoop (~30g)
Vanilla protein powder
-
1 tsp
Pumpkin pie spice
-
1/2 tsp
Xanthan or guar gum (optional)
Instructions
- Add all ingredients except xanthan/guar gum to mixing bowl or food processor.
- Mix or process until thoroughly combined.
- If too thin, add xanthan/guar gum 1/4 tsp at a time.
- Refrigerate at least 15 min before serving.
💡 Notes & Tips
- Fat-free = 75 cal/bowl. Full-fat = 157 cal/bowl.
- Use as dip, spread, or frosting.
- Fridge: 4-5 days.
Source: This recipe is from
The Protein Chef.
Recipe by The Protein Chef via theproteinchef.co. Used with attribution.
Full original recipe with photos and notes available at the source link.
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