The Ultimate Fall Indulgence
Get ready to dive into a creamy, dreamy salted caramel pumpkin cheesecake that’s guaranteed to satisfy your sweet tooth. This no bake pumpkin cheesecake is everything you love about autumn in dessert form—rich, spiced, and topped with the perfect swirl of salted caramel. Whether you’re enjoying it after dinner or sneaking it in for a protein packed breakfast, this treat is seriously irresistible.
What’s not to love? The pumpkin caramel cheesecake is decadently smooth, with a thick layer of pumpkin cheesecake filling made from Greek yogurt, pumpkin puree, protein powder, cheesecake pudding mix, and a hint of pumpkin spice. Topped with whipped cream, drizzles of caramel, and a sprinkle of flaky sea salt, every bite is a celebration of fall flavors.
And the best part? No oven required! Just 15 minutes of prep and a little chill time in the fridge, if desired, and you’ve got a no bake pumpkin cheesecake with salted caramel topping that feels fancy but is so easy to make.
This is the kind of breakfast that’s perfect when you want something indulgent without a lot of effort. Trust me, you’ll want to savor every bite of this fall-inspired treat, especially paired with your favorite iced coffee for the ultimate dessert or breakfast indulgence.
Salted caramel and pumpkin might just be your new favorite combo—try it and thank me later!
Macros Per Serving
451 Cal | 57g Carbs | 12g Fat | 31g Protein
Recipe Card
Salted Caramel Pumpkin Cheesecake
Ingredients
Cheesecake:
- 170 g Plain Whole Milk (or Nonfat Greek Yogurt (Wallaby Organic))
- 120 g Pumpkin Purée
- 15 g Unflavored Whey Isolate Protein Powder (Isopure)
- 14 g Sugar Free Cheesecake Pudding Mix (Jello)
- 1 tsp Pumpkin Pie Spice
To Serve:
- 14 g Honey Graham Cracker, crushed (Baker’s Harvest)
- 18 g Reduced Fat Whipped Topping (Cool Whip)
- 19 g Salted Caramel Sauce
- Flaky Sea Salt
Instructions
Cheesecake:
- In a large mixing bowl, mix together your yogurt and pumpkin purée until smooth.170 g (0.75 cups) Plain Whole Milk, 120 g (1 cup) Pumpkin Purée
- Then add in the protein powder, cheesecake pudding mix, and pumpkin spice.15 g (1.5 tbsp) Unflavored Whey Isolate Protein Powder, 14 g (1 tbsp) Sugar Free Cheesecake Pudding Mix, 1 tsp Pumpkin Pie Spice
- Mix until there are no lumps and it’s a smooth consistency. Set aside.
To Serve:
- Add graham crackers to a bag and crush up using the back of a spatula. You want it nice and crumbly.14 g (1 tbsp) Honey Graham Cracker, crushed
- Add to your serving dish and use something flat to evenly press it down.
- Then scoop at your cheesecake and add on top. Spread it evenly.
- Lastly, spread an even layer of your whipped cream and then drizzle on the salted caramel sauce. Use a spoon to create swirls and evenly mix the two together.18 g (0.25 cup) Reduced Fat Whipped Topping, 19 g (1 tbsp) Salted Caramel Sauce
- Finish it off with flaky sea salt to balance out the sweetness.Flaky Sea Salt
- At this point, you can chill it in the fridge if you want to enjoy it cold but if you can’t wait like me, enjoy right then and there!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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