Fall just got a whole lot more delicious! This protein cheesecake dip is everything you love about pumpkin cheesecake – rich, creamy, perfectly sweet, and deeply indulgent – but made with just 5 simple ingredients and ready in literally 5 minutes. No baking, no chilling required (though it is extra good cold!), and a whopping 30 grams of protein per serving. Serve it with gluten-free graham crackers, apple slices, pretzels… or just eat it with a spoon!
This is the kind of recipe that becomes a weekly fall staple in your house the first time you make it. And if you have leftover pumpkin puree, I recommend using it in my pumpkin protein balls and one-bowl healthy pumpkin muffins!
Why You’ll Love This Protein Pumpkin Cheesecake Dip
- 30 grams of protein per serving. Between the Greek yogurt and the protein powder, this dip delivers a genuinely impressive protein count that keeps you full and satisfied. It’s a dessert that actually fuels your body.
- Ready in 5 minutes – NO BAKE! Toss everything into a food processor or whisk it together in a bowl and you’re done. This is the fastest, easiest fall dessert or snack you’ll ever make and it tastes like you spent way more effort than you did!
- Indulgent but genuinely healthier. Rich, creamy pumpkin cheesecake flavor that satisfies every fall dessert craving, but made with wholesome, healthier ingredients. It’s the best of both worlds!
Frequently Asked Questions
How much protein does this recipe contain?
This pumpkin cheesecake dip contains approximately 58 grams of protein for the full recipe. Divided into 2 servings, that’s approximately 29–30 grams of protein per serving – primarily from the protein powder and the Greek yogurt. For reference, a slice of traditional pumpkin cheesecake contains around 5–7 grams of protein… I know.
What kind of protein powder did you use?
I used Aloha Vanilla Protein Powder (click here to 20% OFF Aloha!) – a plant-based protein powder that blends incredibly smoothly and has a delicious, natural vanilla flavor that pairs perfectly with the pumpkin and cheesecake flavors in this dip. It’s free of artificial sweeteners, soy-free, and certified USDA organic. Any vanilla protein powder you love will work here, though taste and sweetness levels will vary by brand, adjust accordingly!
Can I use low-fat cream cheese?
Yes! Low-fat or reduced-fat cream cheese works well in this recipe. The dip may be very slightly less rich in flavor, but it will still be absolutely delicious and will have a lower fat and calorie content per serving. Full-fat cream cheese gives the most indulgent, authentic cheesecake flavor and is what I recommend for the best result!
How to Enjoy This Protein Cheesecake Dip
The beauty of this dip is how versatile it is – there are so many delicious ways to enjoy it! Here are some of my favorites:
🍪 Gluten-free graham crackers — The classic pairing! I love Simple Mills gluten-free graham crackers — the sweetness and crunch against the creamy pumpkin cheesecake dip is absolutely perfect.
🍎 Apple slices — Crisp Honeycrisp or Grannysmith apple slices are incredible dipped into this. The sweet-tart apple with the warm pumpkin spice flavor is a fall flavor combination that is simply unbeatable.
🥨 Pretzels — For a salty-sweet combination that is seriously addictive. Gluten-free pretzels work just as well!
🍓 Fresh berries — Strawberries and raspberries dipped into pumpkin cheesecake dip sounds unexpected but is absolutely delicious.
Straight from the bowl — Honestly the most common way I eat this. No shame!
Made this recipe? I’d love to see it! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest – I repost my favorites! And if you loved it, please leave a ⭐⭐⭐⭐⭐ rating and written review below. It means the world and helps other readers find this recipe!
High-Protein Pumpkin Cheesecake Dip
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
Instructions
- 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.
