Crumbled Pumpkin Cake + Creamy Cheesecake Yogurt = Goal-Aligned Dessert Goals
If you’re looking for a decadent-tasting treat that fits into your healthy eating goals, this Pumpkin Cheesecake Yogurt Bowl hits the spot. Made with crumbled spiced pumpkin cake and a creamy cheesecake-style Greek yogurt base, it delivers cozy flavors, volume, and protein—all in one bowl. It’s sweet, tangy, and perfectly spiced—like pumpkin pie met cheesecake in the best way. Ideal for fall cravings (any time of the year!), post-dinner treats, or even breakfast, this bowl satisfies without the sugar crash or extra effort.
🥣 Ingredients
For the Cheesecake Yogurt Base:
- ¾ cup plain Greek yogurt (2% or nonfat)
- 1–2 tbsp cream cheese, softened (or use whipped cream cheese for easier mixing)
- 1–2 tsp sweetener of choice (monk fruit, stevia, erythritol, etc.)
- ½ tsp vanilla extract
- Pinch of salt
For the Pumpkin Cake Topping:
- ½ cup crumbled Pumpkin Cake (from this easy pumpkin cake recipe)
(Make ahead or use leftovers—it’s freezer-friendly!)
Optional Toppings (choose your faves):
- A sprinkle of cinnamon or pumpkin pie spice
- A dollop of light whipped cream
- Homemade protein ice cream
- A dusting of crushed graham crackers (about 1 tsp = ~10 calories)
- Sweet cinnamon low-carb sweet crumb topping
- A few crushed pecans, pumpkin seeds, or walnuts
- Some white chocolate chips
- Sugar-free caramel drizzle
🍴Instructions
- Make the cheesecake base: In a bowl, mix the Greek yogurt, cream cheese, sweetener, vanilla, and salt until smooth and creamy.
- Add the cake: Crumble the pumpkin cake onto the yogurt mixture.
- Top it off: Add any optional toppings for extra texture and flavor.
- Enjoy! Eat it right away or chill for 10–15 minutes to let the flavors meld even more.
🍰 Why You’ll Love It
- Volume-friendly: Big bowl, low calorie.
- Protein-packed: Keeps you full and satisfied.
- Fall flavor vibes: But great all year long.
- Tastes like dessert—not diet food.