Directions

1. Pre-heat oven to 325 °F (≈160 °C).

Prepare crust (if using):

1. Combine almond meal, melted coconut oil, sweetener, cinnamon and salt.

2. Press mixture into the bottom of six 4-oz (≈120 mL) ramekins (or one 8-inch springform pan if you prefer a single cheesecake).

3. Bake for ~8-10 minutes until just set. Remove and cool while preparing filling.

Make filling:

1. In a mixing bowl, beat the low-fat cream cheese until smooth and lump-free.

2. Add Greek yogurt, pumpkin puree, sweetener, vanilla extract, pumpkin pie spice, and salt; mix until well combined.

3. Add the whey protein isolate scoop and beat until smooth (you may need a little extra yogurt or a splash of almond milk to help it integrate).

4. Add the egg (or egg whites) and beat just until combined; avoid over-mixing.

Assemble & bake:

1. Divide the filling evenly into the ramekins (or pour into the prepared pan).

2. If using ramekins: Bake for ~20-25 minutes or until the centers are set but still slightly jiggly.

3. If using a single pan: Bake ~30-35 minutes.

4. After baking, turn off oven, crack the door open and let the ramekins sit for ~10 minutes (this helps prevent cracking).

5. Then transfer to the refrigerator and chill at least 2-3 hours (or overnight is better) until fully set.

Serve:

1. You can top with a dollop of light whipped cream (optional) or a sprinkle of cinnamon.

2. Serve chilled.