High-Protein Pumpkin Spice Cheesecake Recipe

Ingredients

For the Crust:

• 1 cup almond flour

• 2 tbsp coconut oil, melted

• 1 tbsp maple syrup or honey

• 1/2 tsp cinnamon

For the Filling:

• 1 cup Greek yogurt (plain, unsweetened)

• 8 oz low-fat cream cheese, softened

• 1 cup pumpkin puree

• 1 scoop vanilla protein powder (or unflavored if preferred)

• 2 tbsp maple syrup or your preferred low-calorie sweetener

• 1 tsp pumpkin pie spice

• 1/2 tsp vanilla extract

• 1 scoop collagen peptides (optional, for an extra protein boost)

Instructions

1. Prepare the Crust

   • Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.

   • In a bowl, mix the almond flour, melted coconut oil, maple syrup, and cinnamon until well combined.

   • Press the mixture into the bottom of the springform pan to create an even crust.

   • Bake the crust for 8-10 minutes, or until lightly golden. Set aside to cool.

2. Prepare the Filling

   • In a large mixing bowl, blend the Greek yogurt and softened cream cheese until smooth and creamy.

   • Add the pumpkin puree, protein powder, sweetener, pumpkin pie spice, vanilla extract, and collagen peptides (if using).

   • Mix until all ingredients are fully incorporated, with a smooth, thick consistency.

3. Assemble and Bake

   • Pour the filling over the cooled crust, spreading it evenly.

   • Bake the cheesecake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.

4. Cool and Serve

   • Let the cheesecake cool at room temperature for about 15 minutes, then refrigerate for at least 3 hours (or overnight) to set.

   • Once chilled, remove from the pan, slice, and enjoy.

Optional Toppings:

• Sprinkle with a dash of cinnamon or pumpkin pie spice before serving.

• Add a dollop of Greek yogurt or whipped coconut cream for extra creaminess.

This cheesecake is a satisfying, high-protein treat that’s perfect for fall gatherings or a healthy dessert option. Enjoy the cozy flavors of pumpkin spice while fueling your body with nutritious ingredients!

Cranberry Almond Protein Bark

Ingredients:

• ½ cup Greek yogurt (plain, unsweetened)

• 1 scoop collagen peptides

• 1 tbsp honey or monk fruit sweetener (adjust to taste)

• 2 tbsp dried cranberries (preferably unsweetened)

• 2 tbsp sliced almonds

• ½ tsp vanilla extract

Instructions:

1. Prepare the Mixture

   • In a medium bowl, combine the Greek yogurt, collagen peptides, honey (or sweetener), and vanilla extract.

   • Stir well until the collagen and sweetener are fully dissolved, resulting in a smooth, creamy mixture.

2. Form the Bark

   • Line a baking sheet with parchment paper.

   • Spread the yogurt mixture evenly across the parchment paper, aiming for about ¼-inch thickness. This will ensure the bark freezes evenly and is easy to break apart.

3. Add Toppings

   • Sprinkle the dried cranberries and sliced almonds evenly over the yogurt mixture, pressing them down gently so they adhere.

4. Freeze

   • Place the baking sheet in the freezer for 2-3 hours, or until the yogurt bark is completely frozen and firm.

5. Break and Serve

   • Once frozen, remove from the freezer and break into pieces of desired size.

   • Enjoy immediately or store in an airtight container in the freezer for a quick, protein-packed snack or dessert.

This Cranberry Almond Protein Bark is a festive, high-protein treat that combines the tartness of cranberries and the crunch of almonds for a balanced holiday snack. Perfect for meal prep or a quick, nutritious dessert!

Collagen Pumpkin Spice Latte

Ingredients:

• 1 cup brewed coffee (hot)

• ½ cup almond milk (or milk of choice)

• 1 tbsp pumpkin puree

• 1 scoop collagen peptides

• ½ tsp pumpkin pie spice

• Sweetener to taste (such as honey, maple syrup, or monk fruit)

• Optional: ground cinnamon for garnish

Instructions:

1. Warm the Milk

   • In a small saucepan, heat the almond milk until hot but not boiling. This will help blend the flavors and create a creamy consistency.

2. Blend the Ingredients

   • In a blender, add the brewed coffee, warmed almond milk, pumpkin puree, collagen peptides, and pumpkin pie spice.

   • Blend on high for about 20-30 seconds, until the mixture is smooth and frothy.

3. Sweeten to Taste

   • Taste the latte mixture and add your preferred sweetener if needed. Blend again briefly to incorporate.

4. Serve

   • Pour the latte into a mug and sprinkle with a dash of cinnamon for extra warmth and flavor.

5. Enjoy

   • Sip and enjoy this cozy, protein-packed fall treat!.

This Collagen Pumpkin Spice Latte is a healthy, high-protein twist on the seasonal favorite. It’s creamy, delicious, and filled with autumn spices to keep you cozy while supporting your wellness goals!

Pecan Pie Protein Bars

Ingredients:

• 1 cup almond flour

• 1 scoop collagen peptides (unflavored or vanilla)

• ¼ cup chopped pecans

• 2 tbsp maple syrup (or honey for a sweeter option)

• ½ tsp vanilla extract

• 1 tbsp coconut oil, melted

Instructions:

1. Prepare the Mixture

   • In a medium mixing bowl, combine the almond flour, collagen peptides, chopped pecans, maple syrup, vanilla extract, and melted coconut oil.

   • Stir well until all ingredients are thoroughly mixed and a sticky, cohesive dough forms.

2. Form the Bars

   • Line a small baking dish (about 8x8 inches) with parchment paper, allowing extra paper to hang over the sides for easy removal.

   • Press the mixture firmly and evenly into the lined dish to create a smooth, compact layer. Use the back of a spoon or your hands to press down firmly, ensuring the bars hold together.

3. Chill and Set

   • Place the baking dish in the refrigerator and let it chill for at least 1 hour, or until the mixture is firm and set.

4. Cut and Serve

   • Once firm, lift the mixture out of the dish using the parchment paper edges and transfer it to a cutting board.

   • Cut into bars or squares of your preferred size.

5. Store

   • Store the bars in an airtight container in the refrigerator for up to one week. Enjoy these protein-packed bars as a quick snack or post-workout treat!

These Pecan Pie Protein Bars are a tasty, no-bake snack with all the flavors of classic pecan pie and a protein boost from collagen. Perfect for satisfying your sweet cravings in a healthier way!

Spiced Apple Cinnamon Protein Trifles

Ingredients:

• 1 scoop collagen peptides

• 1 cup unsweetened Greek yogurt

• ½ tsp cinnamon

• ½ tsp nutmeg

• 1 tbsp honey or monk fruit sweetener (adjust to taste)

• 1 small apple, diced

• 1 tbsp water

• Crushed walnuts or pecans for garnish

• Optional: a pinch of additional cinnamon for garnish

Instructions:

1. Prepare the Spiced Yogurt

   • In a medium bowl, combine the Greek yogurt, collagen peptides, honey (or sweetener), cinnamon, and nutmeg.

   • Stir until the collagen is well incorporated and the mixture is smooth and creamy.

2. Soften the Apple

   • In a small skillet, add the diced apple and a tablespoon of water.

   • Cook over medium heat for 3-5 minutes, stirring occasionally, until the apple becomes soft and lightly caramelized. Let cool for a few minutes before layering.

3. Assemble the Trifles

   • In small glasses or dessert cups, layer a spoonful of the spiced yogurt mixture at the bottom.

   • Add a layer of softened apple, then repeat with another layer of yogurt mixture.

   • Continue layering until the glasses are filled, ending with a layer of yogurt.

4. Garnish and Serve

   • Top each trifle with a sprinkle of crushed walnuts or pecans for added crunch.

   • Add a dash of cinnamon on top for extra warmth and flavor.

5. Enjoy

   • Serve immediately or chill in the refrigerator for a refreshing, high-protein dessert or snack.

These Spiced Apple Cinnamon Protein Trifles are the perfect balance of creamy, spiced yogurt and warm apple flavor, with a satisfying crunch from the nuts. Great for a healthy dessert or breakfast with an autumn-inspired twist!