Protein Pumpkin Apple Cheesecake Tarts

Protein Pumpkin Apple Cheesecake Tarts

0 from 0 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course All Recipes, Dessert
Cuisine All, Pumpkin, Sandi's Favorites, Vegetarian
Servings 6 mini tarts
Calories 217 kcal



  • 8 ounces 1/3 less fat cream cheese
  • 3/4 cup fat-free plain Greek yogurt
  • 1 cup 100% pumpkin (NOT pumpkin pie filling!)
  • 1 scoop Quest Vanilla protein powder
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp salt


  • 6 phyllo pastry sheets thawed
  • non-stick cooking spray
  • 2 tbs sugar
  • 1 tsp cinnamon
  • 2 small apples very thinly sliced


  • 1. Preheat oven to 375* F. Place mini tart pans on a baking sheet
  • 2.Combine first 9 ingredients in a bowl and beat with a mixer on medium speed until smooth
  • 3. Combine remaining 2 tbs sugar and 1 tsp cinnamon in a small bowl. Lay a single sheet of phyllo pastry flat on a cutting board. Spray with nonstick spray and sprinkle to the edges with the cinnamon sugar mixture. Fold sheet into thirds and press gently to flatten. Cut in half.
  • 4. Place one square into a mini tart pan and gently press down around the bottom edge. Repeat with the second square, but offset the corners from the first one.
  • 5. Place a scant 1/2 cup of the cheesecake mixture into each tart pan. Place apple slices in a circular pattern, letting them slightly overlap as you go around. Sprinkle any remaining cinnamon and sugar mixture on top of apples.
  • 6. Bake tarts for 20-25 minutes or until center is set and phyllo pastry is a deep golden brown. Let cool and refrigerate at least one hour before serving.


This recipe can also easily be doubled and make into a full cheesecake with 12 servings.


Calories: 217kcalCarbohydrates: 21gProtein: 13gFat: 7gSodium: 425mgFiber: 2gSugar: 5g
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