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Pumpkin Cheesecake Protein Dip Recipe

This easy pumpkin cheesecake protein dip combines Greek yogurt, cream cheese, pure pumpkin, and vanilla protein into a velvety 10-minute fall snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 Yield
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pumpkin Cheesecake Dip Base
  • 4 oz cream cheese, softened light or full-fat cream cheese, room temperature soft
  • 1/2 cup plain Greek yogurt plain Greek yogurt
  • 1/2 cup 100% pure pumpkin puree canned pure pumpkin puree
  • 1/2 cup vanilla protein powder vanilla whey or plant protein powder
  • 2 tbsp pure maple syrup maple syrup
  • 1 tsp pumpkin pie spice pumpkin pie spice
  • 1/2 tsp pure vanilla extract vanilla extract
  • 1/8 tsp fine sea salt fine sea salt
Garnish & Serving Suggestions
  • 1/4 tsp ground cinnamon ground cinnamon, for dusting top
  • 8 gingersnap cookies for serving
  • 1 medium Honeycrisp apple Honeycrisp apple sliced for serving

Method
 

Mixing the Dip
  1. In a medium bowl, whisk or beat the softened cream cheese until smooth and free of lumps.
  2. Add the plain Greek yogurt, pure pumpkin puree, pure maple syrup, and vanilla extract. Whisk until evenly blended.
  3. Sift in the vanilla protein powder, pumpkin pie spice, and fine sea salt. Whisk thoroughly until smooth and whipped.
Plating and Serving
  1. Transfer the dip to a small glass jar or serving bowl.
  2. Dust the top with ground cinnamon.
  3. Serve cold accompanied by gingersnap cookies and fresh Honeycrisp apple slices.

Notes

Microwave the cream cheese for 10 to 15 seconds so it blends without leaving white flecks in the dip.
If your protein powder makes the texture too thick, stir in 1 tablespoon of milk at a time to loosen.
Chill the dip in the fridge for 20 minutes before serving to let the spices develop fully.