Optional: top with a bit of whip cream or cool whip with a sprinkle of pumpkin spice
Directions
Preheat an oven to 375 degrees F.
In a medium mixing bowl, combine the graham wafer crumbs and melted butter to form the crust. Disperse equally in a 12 portion silicone muffin tin. Pack them down lightly and transfer to the oven for ~3 minutes.
In a blender, combine the cottage cheese, eggs, protein powder, maple syrup, pumpkin puree, pumpkin spice, vanilla, and the pinch of salt. Blend until smooth.
Remove the crusts from the oven, reduce heat to 325 degrees F, and disperse the cheese cake mixture evenly over the crusts. Transfer back to the oven and bake for ~14 minutes until they are slightly firm to touch.
Rest for ~20 minutes and remove from the silicone. Store in the fridge until cold and serve with a small dollop of whip cream and a sprinkle of pumpkin spice!
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