Protein Japanese Pumpkin Cheesecake
A healthy twist on the classic Japanese pumpkin cheesecake, rich in protein and flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 265 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Healthy
Ingredients
Scale
- 1½ cups Greek Yogurt (or Skyr)
- ½ cup Protein Powder (vanilla or unflavored)
- 8 ounces Light Cream Cheese (softened)
- 1 cup Pumpkin Puree
- 2 tablespoons White Miso Paste
- 1 tablespoon Matcha or Yuzu Juice
- ½ cup Natural Sweetener (maple syrup or honey)
Instructions
- Preheat your oven to 325°F (160°C) and line an 8-inch springform pan with parchment paper.
- Combine 1½ cups of Greek yogurt, ½ cup protein powder, and 8 ounces of light cream cheese in a large mixing bowl until smooth.
- Add in 1 cup of pumpkin puree, 2 tablespoons of white miso paste, and 1 tablespoon of matcha or yuzu juice, mixing until well-combined.
- Stir in ½ cup of your chosen natural sweetener until fully incorporated.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until the edges are set but the center is still slightly jiggly.
- Cool gradually by turning off the oven and cracking the door, then chill in the fridge for at least 4 hours or overnight.
Notes
Serve with a dusting of powdered sugar, matcha, or a drizzle of caramel sauce for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Japanese cheesecake, pumpkin dessert, healthy cheesecake, protein dessert, fall recipes