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high proteincheesecakesugar smart standard 16oz

Pumpkin Cheesecake Protein Pint

Name: Pumpkin Cheesecake Protein Pint
Prep time: 8 min
Cook time: 24 h
Total time: 24 h 8 min
Yield: 2 servings
Cuisine: American
Ingredients: 205 ml Ultrafiltered skim milk; 1/2 cup Pumpkin puree; 1 1/2 tbsp Light cream cheese; 2/3 scoop Vanilla whey isolate; 1 tsp Ground cinnamon; 3/4 serving Sugar-free pudding mix

A pumpkin cheesecake pint that uses real puree, cinnamon, and light dairy for a seasonal base with simple nutrition.

Looks like it fits24h freeze2 servings430 ml max fill

Calories

151.2

Protein

18g

Carbs

13.7g

Fat

2.4g

Make this pint

Make at a glance

Mix, freeze, then spin this pint.

1
Mix the base
Measure the base, blend smooth, and stop below 430 ml before the cup goes into the freezer.
2
Freeze it solid
Freeze the cup flat for 24 hours so the center has time to set before spinning.
3
Spin and adjust
Run frozen yogurt, then use the first texture fix below if the pint needs help.

Save and adapt

Save an editable copy.

Keep the public recipe unchanged, then edit Pumpkin Cheesecake Protein Pint in My recipes when you want different macros, steps, or spin notes.

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Editable

Tune macros, steps, and ingredient notes.

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Choose with context

Why choose this recipe?

Use this recipe when the flavor looks right, then check the role it plays: protein, calories, cup size, and the first-spin texture note.

Best for

Best when this dessert needs to act like a protein anchor: 18g protein per serving, a clear serving count, and texture notes before the first spin.

Watch first

Watch for a dry or crumbly first spin from lean protein, lower sugar, or limited texture support.

Customize safely

If you change brands, grams, sweetener, or mix-ins, rerun the macro calculator and save a note after the spin.

Check custom macros Convert cup size Fix crumbly texture

Quick take

Basic nutrition: 151.2 calories and 18g protein per serving.
Container fit: Built for a 16 oz pint container in a home pint machine; keep the mix under 430 ml.
First texture fix: Powdery: Add 20g milk before respinning or increase pudding mix by 2g next time.

Kitchen mode

Make the pint

Pumpkin Cheesecake Protein Pint / frozen yogurt / 430 ml max fill.

0 / 9 complete0%

Next up

Measure Ultrafiltered skim milk

205 ml / 210g in mix

Ingredient checklist

Steps

Blend the baseBlend until the protein, dairy, flavorings, sweetener, and stabilizer are fully smooth.Freeze levelPour below the 430 ml max fill target, level the surface, and freeze for 24 hours.Spin and adjustRun frozen yogurt mode. If the center is powdery or crumbly, add 1 tbsp liquid and respin once.

Ingredients

Ultrafiltered skim milk

210 g

Canonical: 210 g

Pumpkin puree

115 g

Canonical: 115 g

Light cream cheese

24 g

Canonical: 24 g

Vanilla whey isolate

22 g

Canonical: 22 g

Ground cinnamon

2.6 g

Canonical: 2.6 g

Sugar-free pudding mix

6 g

Canonical: 6 g

Macro source notes

Can I trust these macros?

Brand-variable

What Brand-variable means

Brand-variable means powders, sweeteners, stabilizers, or mix-ins may differ meaningfully from your package label. Treat the numbers as a starting estimate.

Best next check

Check the ingredients listed below against your package labels before relying on exact calories or protein.

Source mix: 6 ingredients checked; USDA: 2Pint Prep average: 4
Brand label match: 4 ingredients to match; 2 brand-variable rows
Per serving: 151.2 cal / 18g protein; 13.7g carbs / 2.4g fat

Check package labels before precise tracking

The recipe still works as a kitchen guide, but these rows can move calories or protein when your brand differs.

Vanilla whey isolatePint Prep average / Protein powder average22g / Brand-variable
Sugar-free pudding mixPint Prep average / Reviewed label average; brands vary6g / Brand-variable
Ultrafiltered skim milkPint Prep average / Generic label average210g / Reviewed average
Light cream cheesePint Prep average / Light cream cheese label average24g / Reviewed average

Full macro source list

Ultrafiltered skim milk

Pint Prep average: Generic label average

210g / Reviewed average

Pumpkin puree

USDA: USDA-style pumpkin puree reference

115g / Reference-matched

Light cream cheese

Pint Prep average: Light cream cheese label average

24g / Reviewed average

Vanilla whey isolate

Pint Prep average: Protein powder average

22g / Brand-variable

Ground cinnamon

USDA: USDA-style cinnamon reference

2.6g / Reference-matched

Sugar-free pudding mix

Pint Prep average: Reviewed label average; brands vary

6g / Brand-variable

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Keep comparing

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Flavor cue

Cheesecake

Pint fit check

frozen yogurt

Cheesecake

Basic nutrition

151.2 cal

18g protein

473 ml cup

430 ml fill

24h freeze

Useful next checks

Use these paths when this recipe raises a bigger macro, flavor, cup-size, or texture question.

Place it in a macro planCompare this recipe by protein, calories, cup size, and texture risk before changing the base.Read macro guide Use in a home pint machineUse the independent guide when you want Ninja CREAMi-style context for protein, cup fit, and spin notes.Read Creami-style guide Pudding mix decisionCompare the convenience of pudding mix against no-pudding bases before changing the texture system.Compare pudding choices

Simple fit check

Looks like it fits

The estimated blended volume is under the recommended max fill line.

Advanced machine details

Mode: frozen yogurt
Estimated fill: 380 ml / 88%
Container: 473 ml
Max fill: 430 ml

Texture fixes

Powdery

Add 20g milk before respinning or increase pudding mix by 2g next time.

Muted flavor

Increase the primary flavor by 10-15% or add a pinch of salt before the next freeze.

High-protein pathsCompare higher-protein pints before choosing the next macro anchor.Browse high-protein

Check dry textureUse this if a lean base turns dry, powdery, or crumbly before it turns creamy.Fix crumbly texture