Pumpkin Cheesecake Protein Jars

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 jars

Macros (per serving): Calories: 235 | Fat: 6g | Carbs: 23g | Protein: 20g

Ingredients

• 4 graham crackers, crushed (or ½ cup crumbs)

• ½ cup (120g) pumpkin purée

• ½ cup (120g) plain or vanilla Greek yogurt

• 1 scoop vanilla protein powder

• 1–2 tbsp maple syrup (to taste)

• ½ tsp cinnamon (optional)

• 1 tbsp cream cheese (optional — makes it taste more like cheesecake)

• Pinch of salt

Optional Toppings

• Crushed graham crackers

• Whipped cream or extra yogurt

• Sprinkle of cinnamon or pumpkin spice

Instructions

1. Crush the graham crackers and divide them between two jars or small bowls. Lightly press down to form the base.

2. In a blender or food processor, combine pumpkin purée, Greek yogurt, protein powder, maple syrup, cinnamon, salt, and cream cheese if using.

3. Blend until smooth and creamy. Taste and adjust sweetness as needed.

4. Spoon or pour the pumpkin mixture over the graham cracker base. Smooth the top.

5. Refrigerate for 30–60 minutes if you want it chilled and firmer — or enjoy immediately.

6. Add any toppings you like before serving.