if you’re looking for a delicious and nutritious treat to satisfy your pumpkin spice cravings, look no further!
these No Bake Pumpkin Cream Cheese Protein Cups are the perfect protein-packed indulgence.
not only are they incredibly tasty, but they’re also packed with protein and wholesome ingredients.
these protein cups offer a perfect blend of rich, creamy, and slightly sweet pumpkin goodness with a hint of warm, comforting spices.
No Bake Pumpkin Cream Cheese Protein Cups are basically the same recipe as my pumpkin spice protein donuts, so you will LOVE these!
the pumpkin puree brings a natural sweetness and a velvety texture that pairs beautifully with the nutty undertones of almond flour and almond butter.
the addition of pumpkin spice takes these treats to a whole new level of autumnal bliss. it’s usually a blend of cinnamon, nutmeg, cloves, and ginger!
whether you’re a fan of fall or simply crave that cozy, spiced flavor year-round, these cups deliver!!
the vegan cream cheese filling is a MUST. it adds a luscious, tangy contrast to the sweet pumpkin mixture, creating a mouthwatering balance of flavors.
if you use pumpkin spice flavored protein, you may not need additional pumpkin spice, but it’s totally up to you!
these No Bake Pumpkin Cream Cheese Protein Cups are made with a thoughtfully curated selection of ingredients that not only make them delicious but also nutritious.
let’s take a closer look at the stars of the show:
pumpkin puree: pumpkin puree serves as the heart and soul of these cups. it brings so much earthy flavor, a vibrant orange color, and a velvety texture that embodies the essence of autumn. rich in vitamins and fiber, pumpkin puree adds a healthy dose of nutrients to your dessert!!
almond butter: almond butter contributes a nutty richness and creaminess to the recipe. it’s not only a source of healthy fats but also provides a subtle almond flavor that complements the pumpkin beautifully! you can use another nut butter though!
almond alour: almond flour enhances the texture of the cups, making them fudgy and slightly every so slightly crumbly. plus, it’s rich in protein and healthy fats.
dairy-free milk: To achieve the ideal consistency, dairy-free milk, such as almond or oat milk, is used. It helps create a creamy and smooth base for the dessert without the need for dairy products.
medjool dates: Medjool dates add natural sweetness and act as a binding agent in these cups. they are nature’s candy and such a great way to sweeten desserts!
protein powder: your choice of pumpkin spice or vanilla protein powder is what gives these cups their protein-packed punch. it not only boosts the protein content but also infuses the dessert with a yummy flavor that complements the pumpkin spice.
pumpkin spice: pumpkin spice is the quintessential fall spice blend that includes cinnamon, nutmeg, cloves, and ginger. it’s what gives these cups their warm, cozy flavor profile.
vegan cream cheese: the creamy, tangy vegan cream cheese filling is the surprise center of these cups. it adds a perfect contrast to the sweetness of the pumpkin mixture and takes the dessert to a whole new level.
cinnamon sugar sprinkle: a light dusting of cinnamon sugar on top provides a finishing touch of sweetness and warmth, enhancing the overall flavor and presentation of the cups!! i love organic raw cane sugar like Florida Crystals, or a 1:1 sugar sub like lakanto.
if you love No Bake Pumpkin Cream Cheese Protein Cups, try these other recipes from my blog!
are you going to make my No Bake Pumpkin Cream Cheese Protein Cups!?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
No Bake Pumpkin Cream Cheese Protein CupsCourse: Desserts, No Bake, Snacks, Sweet
NOTES: do NOT use a high powered blender to mix, only a food processor. if you change any ingredients and find your dough to not be firm enough, add some oat flour to thicken.
10 medjool dates
1 cup almond flour
100g protein powder (vanilla or pumpkin spice)
1 tsp vanilla extract
1 tsp pumpkin spice
1/4 cup runny almond butter
3/4 cup pumpkin puree
1/8 cup dairy free milk
7 tbsp vegan cream cheese
- 2 tbsp organic raw cane sugar or lakanto + 1/2 tsp cinnamon
- add all pumpkin cup ingredients EXCEPT the cream cheese to a food processor and blend until a thick and smooth dough forms.
- add half of the dough to parchment paper muffin cups and freeze for 20 minutes.
- top the bottom layer of dough with cream cheese and spread it out over the full cup. place back in the freezer 20 minutes and then top with the remaining dough.
- you can lightly brush the top of the cups with melted coconut oil and then sprinkle with cinnamon sugar!
- store in the fridge or freezer in an airtight container and enjoy!