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Low-carb pumpkin cheesecake smoothie for warm fall days

No need to turn on the oven with this low-carb pumpkin cheesecake smoothie. It makes a great healthy breakfast or post-workout snack.


t One of the joys of fall is that first bite of a delicious pumpkin cheesecake. Creamy smooth with that spicy, gingery bite, it’s two amazing desserts in one. You get your pumpkin pie, you get your cheesecake, you are happy.

t But it’s not so easy to whip up a pumpkin cheesecake on a moment’s notice. It requires mixing and blending and quite a bit of baking time. And then after it’s baked, it needs to be refrigerated for a while for best consistency. Who has time to wait that long? Why not put some of those same delicious ingredients into your blender and drink your favorite fall dessert with a straw?

t And this treat is low-carb and free of refined sugars. Healthy and delicious!


Low-carb pumpkin cheesecake smoothie

t Serves 2


  • 4 ounces cream cheese, softened
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  • 1/4 cup pumpkin puree
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  • 2 tablespoons Swerve Sweetener or 16 drops liquid stevia extract
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  • 1/2 cup full-fat Greek yogurt
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  • 1-1/2 cups unsweetened almond milk
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  • 1/8 teaspoon ground cinnamon
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  • Pinch ground ginger
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  • Additional sweetener to taste


  1. Blend until well combined and smooth.
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  3. Add additional sweetener as desired.

t Per serving: 303kcal; Total fat: 24.08g; Saturated fatty acids: 14.48g; Calories from fat: 216; Cholesterol: 80mg; Carbohydrate: 8.67g; Total dietary fiber: 1.72g; Protein: 8.46g; Sodium: 345mg

t For more great low-carb recipes, please follow me at All Day I Dream About Food.

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