baking – Bariatric Living

Lisa’s S’mores Mini Cheesecakes — A Lower-Sugar Twist on a Classic Favorite!

October 30, 2026 Lisa Kidd

All the delicious flavors of S’mores wrapped up in a creamy, individually portioned mini cheesecake!

Who doesn’t love a good S’more?

There’s something so nostalgic about the combination of crunchy graham crackers, melted chocolate, and gooey marshmallows. It brings back memories of campfires, summer evenings, and enjoying a sweet treat with family and friends.

But what if we could take those familiar flavors and turn them into something a little different?

That’s exactly what I decided to do with my latest recipe: S’mores Mini Cheesecakes!

If you’ve been following my YouTube channel, High Protein Living with Lisa, you already know how much I enjoy making mini cheesecakes. I’ve made several varieties, including Blueberry, Salted Caramel Pumpkin, and Cinnamon Roll Mini Cheesecakes.

This time, I wanted to bring those wonderful S’mores flavors into the mix.

And, of course, I wanted to give the recipe my signature Make It Healthier twist!

Why I Love Mini Cheesecakes

One of my favorite things about making mini cheesecakes is the built-in portion control.

Instead of cutting a slice from a large cheesecake, each individual dessert is already portioned and ready to enjoy.

They’re also wonderful for entertaining, sharing with family, or keeping a few in the refrigerator when you’re craving something sweet.

And because we’re making 12 individual cheesecakes, they’re easy to serve without any slicing!

Making S’mores a Little Healthier

Traditional S’mores are made with graham crackers, chocolate bars, and marshmallows.

For this recipe, I decided to make a few ingredient swaps while keeping those familiar flavors.

Simple Mills Honey Cinnamon Sweet Thins: These give the crust a delicious honey-cinnamon flavor and a satisfying crunch.

Jordan’s Toasted Marshmallow Skinny Syrup: Instead of relying on regular marshmallows to flavor the cheesecake filling, I used this syrup to bring in that toasted marshmallow taste.

Splenda: I used white granular Splenda in place of regular granulated sugar to sweeten the filling.

Sugar-Free Chocolate Syrup: This gives the finished cheesecakes that classic chocolate flavor.

Jordan’s Skinny Mixes Marshmallow Sauce: A drizzle on top adds another layer of marshmallow goodness.

While this isn’t a completely sugar-free or low-carb recipe, these changes help create a lower-added-sugar approach to a classic dessert.

That’s what my Make It Healthier philosophy is all about — finding ways to enjoy the foods we love while making choices that work better for our individual lifestyles.

Lisa’s S’mores Mini Cheesecakes

Yield: 12 mini cheesecakes
Equipment: 12-cavity standard muffin pan
Crust baking temperature: 350°F
Cheesecake baking temperature: 300°F
Refrigeration: 1–2 hours, or until chilled and set

Ingredients

For the crust:

6 oz. Simple Mills Honey Cinnamon Sweet Thins
1 oz. butter, melted

For the cheesecake filling:

12 oz. cream cheese, softened
1½ oz. Jordan’s Toasted Marshmallow Skinny Syrup
¼ cup white granular Splenda
0.75 oz. cornstarch
½ tsp. vanilla extract
2.63 fl. oz. heavy whipping cream
2 large eggs, beaten

For the toppings:

Sugar-free chocolate syrup, as desired
Jordan’s Skinny Mixes Marshmallow Sauce, as desired
Crushed Simple Mills Honey Cinnamon Sweet Thins, for garnish

Instructions

Step 1: Prepare the crust

Preheat your oven to 350°F.

Place the Simple Mills Honey Cinnamon Sweet Thins into a food processor or blender and process until they resemble fine crumbs.

Transfer the crumbs to a bowl and combine with the melted butter.

Evenly distribute the mixture among the 12 cavities of your muffin pan, pressing down to create a firm crust.

Bake at 350°F for 14 minutes.

Remove from the oven and allow the crusts to cool.

Step 2: Prepare the cheesecake filling

Reduce the oven temperature to 300°F.

In a mixing bowl, combine the softened cream cheese, Toasted Marshmallow Skinny Syrup, Splenda, cornstarch, vanilla extract, and heavy cream.

Mix until smooth and creamy.

Gently incorporate the beaten eggs, mixing just until combined.

Step 3: Fill the muffin pan

Using an ice cream scoop, evenly distribute the cheesecake filling among the 12 prepared crusts.

Smooth the tops if necessary.

Step 4: Bake

Bake at 300°F for approximately 20 minutes.

Remove from the oven and allow the cheesecakes to cool.

Step 5: Refrigerate

Once cooled, transfer the cheesecakes to the refrigerator for 1–2 hours, or until chilled and set.

For a firmer texture, they can be refrigerated longer.

Step 6: Add the S’mores toppings

Just before serving, drizzle each cheesecake with sugar-free chocolate syrup and Jordan’s Skinny Mixes Marshmallow Sauce.

Finish with a sprinkle of crushed Simple Mills Honey Cinnamon Sweet Thins.

And there you have it — delicious S’mores Mini Cheesecakes!

My Tips for Making Mini Cheesecakes

Use softened cream cheese. This helps create a smooth, creamy filling without lumps.

Don’t overmix the eggs. Once the eggs are added, mix gently to avoid incorporating too much air.

Allow the cheesecakes to cool before refrigerating. This helps them set properly and minimizes condensation.

Chill before serving. Cheesecakes develop a firmer, creamier texture as they chill.

Add the toppings just before serving. This keeps the cracker crumbs crunchy and gives the cheesecakes a freshly finished appearance.

Are These Bariatric-Friendly?

Mini cheesecakes can be a convenient dessert option for people who prefer smaller portions.

The individual serving size makes it easier to enjoy a sweet treat without cutting into a large cheesecake.

However, portion tolerance and nutritional needs vary, especially for those who have undergone bariatric surgery.

This recipe contains carbohydrates from the crackers and cornstarch, along with fat from the cream cheese, butter, and heavy cream. Although the cheesecake filling contains some protein, this is still a dessert rather than a primary protein source.

As always, choose portions and ingredients that work for your individual nutritional needs.

Storage Tips

Store the mini cheesecakes in an airtight container in the refrigerator and enjoy within 3–4 days.

For the best appearance and texture, add the chocolate syrup, marshmallow sauce, and cracker crumbs shortly before serving.

Final Thoughts

One of the things I love most about cooking and baking is taking familiar recipes and finding creative ways to make them a little healthier.

These S’mores Mini Cheesecakes are a wonderful example of that approach.

We still get the delicious combination of chocolate, marshmallow, and a crunchy cookie crust, but with a few thoughtful ingredient swaps and convenient individual portions.

And that’s what High Protein Living with Lisa is all about!

It’s not about giving up everything we love. It’s about learning how to enjoy our favorite foods in ways that better support our goals.

Make It Healthier — One Recipe at a Time! ❤️

Watch the Recipe on YouTube

Want to see exactly how I made these S’mores Mini Cheesecakes?

Watch the full video on my YouTube channel, High Protein Living with Lisa!

If you enjoyed this recipe, please subscribe to my channel, leave a comment, and share the recipe with someone who loves S’mores!

Skinny Mixes Discount

I am a proud member of the Skinny Squad!

Use my affiliate code BARIATRICLIVING101 for 10% off your first Skinny Mixes order, subject to current offer terms.

Affiliate disclosure: I may earn a commission from qualifying purchases made using my code, at no additional cost to you.

Lisa’s Sugar-Free High-Protein Pumpkin Dump Cake

October 23, 2026 Lisa Kidd

An easy, comforting fall dessert with all the pumpkin spice flavor you love!

There’s just something about fall that makes me want to get into the kitchen and start baking! The smell of pumpkin spice, cinnamon, and buttery cake filling the house is one of my favorite things about this time of year.

And if there’s one thing I’ve learned on my journey toward healthier living, it’s that we don’t have to give up the foods we love. Sometimes, we just need to get a little creative with the ingredients!

That’s exactly what I did with my newest recipe: Sugar-Free High-Protein Pumpkin Dump Cake!

A Classic Fall Dessert With a Healthier Twist

Traditional pumpkin dump cakes are absolutely delicious, but they’re often made with regular cake mix, sugar, and sweetened ingredients.

I wanted to create something that would still have that wonderful pumpkin pie flavor and buttery cake topping while cutting out the added sugar from the cake mix and sweeteners and incorporating some extra protein.

My solution?

I used Pillsbury Zero Sugar Yellow Cake Mix, Splenda Magic Baker Brown Sugar, and Member’s Mark Ultra-Filtered Vanilla Protein Shake.

The protein shake replaces some of the liquid ingredients you might find in a traditional pumpkin dessert while adding protein to the recipe.

I also included a little xanthan gum to help the pumpkin filling set up nicely.

And, of course, I couldn’t resist adding chopped pecans to the top!

The result was a beautiful pumpkin dessert with a golden, buttery topping and a creamy pumpkin layer underneath.

Lisa’s Sugar-Free High-Protein Pumpkin Dump Cake

Recipe Details

Oven Temperature: 350°F
Baking Time: Approximately 55 minutes
Pan Size: 9×13-inch baking dish
Cooling Time: At least 30 minutes; I recommend longer for cleaner slices

Ingredients

½ cup Splenda Magic Baker Brown Sugar
2 tablespoons white granulated Splenda
2 teaspoons pumpkin pie spice
½ teaspoon salt
¼ teaspoon xanthan gum
1 (15-ounce) can pumpkin puree
1 (11.5-ounce) bottle Member’s Mark Ultra-Filtered Vanilla Protein Shake
1 tablespoon water
3 large eggs
1 box Pillsbury Zero Sugar Yellow Cake Mix
½ cup chopped pecans (optional)
1 cup unsalted butter

Step-by-Step Instructions

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F.

Lightly spray a 9×13-inch baking dish with nonstick cooking spray.

Step 2: Mix the Dry Sweeteners and Spices

In a small bowl, whisk together the Splenda Magic Baker Brown Sugar, white Splenda, pumpkin pie spice, salt, and xanthan gum.

This step is important because thoroughly mixing the xanthan gum with the dry ingredients helps prevent clumping when it comes into contact with liquid.

Step 3: Prepare the Pumpkin Filling

In a large mixing bowl, combine the pumpkin puree, entire bottle of vanilla protein shake, water, and eggs.

Whisk everything together until smooth.

Add the dry sweetener and spice mixture, continuing to whisk until completely incorporated.

Step 4: Pour Into Your Baking Dish

Pour the pumpkin mixture into your prepared baking dish and smooth it into an even layer.

Step 5: Add the Cake Mix

Open your box of Pillsbury Zero Sugar Yellow Cake Mix and sprinkle the dry mix evenly over the pumpkin filling.

Here’s the important part:

DO NOT STIR!

The dry cake mix creates that wonderful dump cake topping as it bakes.

If you notice large mounds of dry mix, gently level them with a fork.

Step 6: Add Pecans and Butter

Sprinkle the chopped pecans evenly over the top, if using.

Next, slice your cold butter into thin pieces and arrange them across the cake mix, covering as much of the surface as possible.

Step 7: Bake

Place the baking dish in your preheated oven and bake for approximately 55 minutes.

The cake is ready when the center is set. A slight, firm jiggle is perfectly fine.

Step 8: Let It Cool

Remove the cake from the oven and allow it to cool for at least 30 minutes before slicing.

I personally let mine cool on the counter for about 3 hours, and it turned out perfectly!

The extra cooling time gave the pumpkin filling a chance to firm up and made it much easier to slice.

For food safety, refrigerate leftovers promptly rather than leaving the finished cake out for extended periods.

My Tips for the Perfect Pumpkin Dump Cake

Don’t mix the cake layer into the pumpkin filling.

This is probably the most important step! The layers are what give a dump cake its special texture.

Distribute the butter evenly.

Try to cover the dry cake mix as evenly as possible so you don’t end up with large patches of dry powder after baking.

Give it time to cool.

I know it’s tempting to dig right in, especially when your kitchen smells amazing! But allowing the cake to cool helps the pumpkin layer set and makes serving easier.

Make it your own.

If you’re not a fan of pecans, simply leave them out. You could also serve your slice with a small dollop of sugar-free whipped topping.

Is This Pumpkin Dump Cake Really Sugar-Free?

This recipe uses zero-sugar cake mix and sugar substitutes instead of traditional granulated sugar.

However, pumpkin puree, dairy-based protein shakes, and other ingredients can contain naturally occurring sugars and carbohydrates.

So while I call this my Sugar-Free Pumpkin Dump Cake because of the ingredient substitutions, it’s more accurate to describe it as made without traditional added sugar rather than guaranteed to contain zero grams of sugar.

And although I’ve added protein through the vanilla protein shake and eggs, the exact protein content per serving depends on the ingredients and portion size.

A Little Reminder About Healthier Living

One thing I always want to share through High Protein Living with Lisa is that healthier living doesn’t have to mean giving up everything we enjoy.

It’s about finding balance, making thoughtful choices, and discovering new ways to prepare our favorite foods.

Sometimes that means adding more protein.

Sometimes it means replacing traditional sugar with a sugar substitute.

And sometimes it simply means enjoying a smaller portion of something delicious!

That’s the heart behind my Make It Healthier recipes.

Watch Me Make This Recipe!

I’ve also shared a video on my YouTube channel, High Protein Living with Lisa, where you can see me prepare this delicious pumpkin dump cake.

If you enjoy high-protein meals, sugar-free desserts, and healthier versions of classic recipes, I would love for you to join our growing community!

And don’t forget to leave me a comment telling me your favorite fall dessert.

Until next time, happy baking, and remember — we can still enjoy the foods we love while making healthier choices!

With love,

Lisa ❤️

High Protein Living with Lisa

🎃 Estimated Nutrition — Lisa’s Sugar-Free High-Protein Pumpkin Dump Cake

Per serving (1/16 of recipe):

Calories: 236
Protein: 5.1 g
Total Carbohydrates: 29.3 g
Total Fat: 13.8 g
Total Sugars: 2.9 g
Fiber: 1.7 g

Nutrition is estimated using the listed ingredients, including optional pecans. This recipe uses sugar substitutes and zero-sugar cake mix but contains naturally occurring sugars and carbohydrates. Actual values may vary by brand and serving size.

Pumpkin Pie Yogurt Pudding Bowl – A Creamy, Protein-Forward Fall Treat!

October 5, 2026 Lisa Kidd

By Lisa | High Protein Living with Lisa

There’s just something about fall that makes me crave everything pumpkin! Pumpkin pie, pumpkin spice coffee, pumpkin cheesecake — I love those warm, cozy flavors that come with this time of year.

But enjoying fall treats doesn’t mean I have to give up my focus on protein or making healthier food choices.

That’s where my Pumpkin Pie Yogurt Pudding Bowl comes in!

This simple recipe brings together creamy vanilla Greek yogurt, real pumpkin puree, sugar-free butterscotch pudding mix, and pumpkin pie spice to create a delicious bowl that reminds me of pumpkin pie filling.

Then I fold in a little sugar-free Cool Whip to make it light and fluffy and finish it with crunchy cinnamon pecan granola.

The result? A creamy, sweet, crunchy treat that feels a little indulgent but fits beautifully into my protein-forward lifestyle.

Why I Love This Pumpkin Pie Yogurt Bowl

Since weight-loss surgery, I’ve learned that finding creative ways to enjoy familiar flavors makes healthy eating much more enjoyable.

I love recipes that are easy, satisfying, and don’t require a long list of complicated ingredients.

This one checks all those boxes!

Here’s why it’s become such a fun fall treat:

Protein-forward: Greek yogurt provides a great protein base.
Easy to make: No baking or special equipment required.
Lower in added sugar: Sugar-free pudding mix and sugar-free whipped topping help keep added sugar down.
Full of fall flavor: Pumpkin puree and pumpkin pie spice give it that familiar pumpkin pie taste.
Wonderful texture: Creamy, fluffy pudding paired with crunchy cinnamon pecan granola.

It’s perfect for breakfast, an afternoon snack, or even dessert!

The Secret Ingredient: Butterscotch Pudding Mix!

You might be wondering why I use butterscotch pudding mix instead of vanilla.

I love how the butterscotch flavor complements the pumpkin and warm spices!

It adds a sweet, rich flavor that reminds me of a homemade fall dessert.

And because I’m using the dry pudding mix directly in the yogurt, it also helps create that thick, creamy pudding-like consistency.

It’s such a simple trick, but it makes a big difference!

Lisa’s Pumpkin Pie Yogurt Pudding Bowl Recipe

Prep Time: Approximately 5 minutes
Cooking Time: None
Servings: 1 bowl

Ingredients

170 grams Light Vanilla Greek Yogurt
1–2 tablespoons Pumpkin Puree
2 teaspoons Sugar-Free Butterscotch Pudding Mix
A sprinkle of Pumpkin Pie Spice
2 dollops Sugar-Free Cool Whip
A handful of NuTrail Cinnamon Pecan Granola

Instructions

Step 1: Start with your yogurt.

Weigh out 170 grams of light vanilla Greek yogurt into a bowl.

Step 2: Add the pumpkin flavors.

Add 1–2 tablespoons of pumpkin puree, 2 teaspoons of sugar-free butterscotch pudding mix, and a sprinkle of pumpkin pie spice.

Mix everything until smooth and well combined.

Step 3: Make it fluffy!

Add two dollops of sugar-free Cool Whip.

Gently fold it into the yogurt mixture until everything becomes light, fluffy, and creamy.

Step 4: Add the crunch.

Sprinkle a handful of NuTrail Cinnamon Pecan Granola over the top.

Step 5: Enjoy!

Grab a spoon and enjoy all those delicious pumpkin pie flavors!

Tips for Making the Perfect Yogurt Pudding Bowl

Use pumpkin puree, not pumpkin pie filling.

Plain pumpkin puree gives you that natural pumpkin flavor without the extra sweeteners found in many prepared pie fillings.

Adjust the pumpkin to your taste.

I use 1–2 tablespoons, depending on how strong I want the pumpkin flavor.

Fold the whipped topping gently.

This helps keep the mixture light and fluffy instead of stirring all the air out.

Add your granola just before eating.

If you love a crunchy topping, wait until you’re ready to enjoy your bowl before adding the granola.

Is This Recipe Bariatric-Friendly?

For those of us living a bariatric lifestyle, finding foods that are enjoyable while still prioritizing protein can be important.

Greek yogurt makes a wonderful base for many recipes because it provides protein while offering a smooth, creamy texture.

This Pumpkin Pie Yogurt Pudding Bowl is one way to enjoy something sweet without making a traditional dessert.

Of course, everyone’s nutritional needs and tolerances are different after bariatric surgery. Be mindful of your portion sizes, individual protein goals, and the ingredients that work best for you.

The exact protein, carbohydrate, and calorie amounts will depend on the brands and quantities you use, especially the yogurt and granola.

A Little Reminder About Healthy Living

One thing I’ve learned on my journey is that healthy eating doesn’t have to be boring.

Sometimes it’s the little substitutions and creative recipes that help us enjoy the foods we love while continuing to make choices that support our goals.

And if I can enjoy something that tastes like pumpkin pie while getting protein from my Greek yogurt, that’s a win in my book!

Watch Me Make It!

I’ve also shared a video showing how I prepare this delicious Pumpkin Pie Yogurt Pudding Bowl over on my YouTube channel, High Protein Living with Lisa.

Come join me in the kitchen!

And while you’re there, don’t forget to subscribe for more protein-forward recipes, bariatric-friendly ideas, protein coffees, and everyday inspiration.

I’d love to hear from you!

Are you a pumpkin lover? What’s your favorite way to enjoy pumpkin during the fall?

Leave me a comment and let me know!

Until next time, happy cooking, and remember that healthy living can still be delicious!

Lisa 💕
High Protein Living with Lisa

Viral Snickers Date Bites: Do They Really Taste Like a Snickers?

September 24, 2026 Lisa Kidd

Sometimes I’m right on top of the latest food trends.

And sometimes… I’m apparently a year late. 😂

A few days ago, I came across a snack that went viral on TikTok in 2025: Snickers Date Bites.

Somehow I completely missed this trend when everyone else was making them!

The idea sounded almost too simple. Take a date, fill it with peanut butter, add some dark chocolate and crushed peanuts, and supposedly it tastes like a Snickers candy bar.

Now, I like dates. I love peanut butter. And you certainly don’t have to twist my arm to get me to eat chocolate.

But a Snickers?

I wasn’t convinced.

So there was only one thing to do—I had to make them myself!

The 4 Ingredients You’ll Need

One of my favorite things about this recipe is just how simple it is. You only need:

Dates
Peanut butter
Dark chocolate
Crushed peanuts

That’s it!

How to Make Snickers Date Bites

Start by cutting your dates open lengthwise. If you’re using dates with pits, remove the pits.

Add a small spoonful of peanut butter to the center of each date. You don’t need much—the dates themselves are already naturally sweet, and a little peanut butter goes a long way.

Next, melt your dark chocolate and spoon or drizzle a little over each peanut butter-filled date.

Finish them with a sprinkle of crushed peanuts.

You can eat them right away, but I like the idea of putting them in the refrigerator for a little while so the chocolate has a chance to firm up.

But Do They REALLY Taste Like a Snickers?

This was the question I wanted answered!

I went into my taste test pretty skeptical. After all, we’re talking about a piece of fruit pretending to be one of America’s most recognizable candy bars.

But then I took a bite.

I was genuinely surprised!

The date gives you that sweet, sticky, chewy texture that reminds me of the caramel in a Snickers. Then you’ve got the creamy peanut butter, the crunch and saltiness from the peanuts, and that layer of rich dark chocolate.

Put everything together, and yes—it really does give you that Snickers candy bar experience.

Is it an actual Snickers bar? Of course not.

But when I’m craving something sweet, chocolatey, peanut buttery, and satisfying, I would absolutely make these again.

A Simple Way to Make It Healthier

This is exactly the kind of recipe I love sharing because making healthier choices doesn’t always mean giving up the flavors you enjoy.

Sometimes it’s simply about finding a different way to put familiar flavors together.

Four ingredients. No complicated recipe. No baking.

And most importantly…

It actually tastes good!

That’s a win in my book.

If you try these Viral Snickers Date Bites, I’d love to know what you think. Do they taste like a Snickers to you?

And if there’s another viral recipe you’ve seen that you think I should put to the test, send it my way. I’m apparently still catching up on TikTok trends! 😂

Make It Healthier — without giving up the foods you love.

Salted Caramel Apple Pie Protein Smoothie

September 10, 2026 Lisa Kidd

Apple pie in a glass! 🍎🥧

If you’re craving the warm, cozy flavors of fall but want something quick, easy, and packed with protein, this Salted Caramel Apple Pie Protein Smoothie is the perfect treat.

This smoothie combines creamy vanilla, applesauce, cinnamon, nutmeg, allspice, brown sugar cinnamon, and salted caramel flavors to create something that tastes remarkably like a slice of apple pie.

And there’s no pie crust required! 😉

Even better, this smoothie contains 45 grams of protein, making it a delicious way to add more protein to your day.

🍎 Ingredients

8 cubes of ice
1 vanilla protein shake
½ cup low-sugar applesauce
5.3 oz Oikos Triple Zero Vanilla Greek Yogurt
A drizzle of Salted Caramel Skinny Syrup
A drizzle of Brown Sugar Cinnamon Skinny Syrup
¼ teaspoon nutmeg
¼ teaspoon allspice
½ teaspoon cinnamon
Salted Caramel Salt

🥤 How to Make It

Add the ice, vanilla protein shake, applesauce, Greek yogurt, Salted Caramel Skinny Syrup, Brown Sugar Cinnamon Skinny Syrup, nutmeg, allspice, and cinnamon to your blender.

Blend everything together until smooth.

Pour into your favorite glass or jar and finish it with a sprinkle of Salted Caramel Salt.

That’s it!

🍎 The Result?

Apple pie in a glass!

The apple and cinnamon flavors give this smoothie that classic apple-pie taste, while the salted caramel adds an extra layer of sweetness and richness.

And with 45 grams of protein, this isn’t just a delicious fall-inspired drink—it’s a protein-packed addition to your day.

🍂 Perfect for Fall

I absolutely love taking classic comfort-food flavors and turning them into bariatric-friendly options that fit the way I eat.

This smoothie would make a great breakfast, snack, or afternoon treat when you’re craving something sweet.

And honestly, if you love apple pie, you need to try this one! 🍎🥧❤️

📺 Watch the Recipe

Come join me in the kitchen on Bariatric Living with Lisa as I make this delicious Salted Caramel Apple Pie Protein Smoothie!

I hope you’ll subscribe and follow along for more high-protein, low-carb and sugar-free recipes, food ideas, and real-life bariatric living.

What’s your favorite fall flavor—APPLE PIE or PUMPKIN? 🍎🎃

Sugar-Free Pumpkin Cheesecake Brownies

September 2, 2026 Lisa Kidd

Chocolate brownies meet creamy pumpkin cheesecake in this delicious sugar-free fall dessert! 🎃🍫

If you’re anything like me, when fall arrives, you’re ready for all things pumpkin. Pumpkin spice, pumpkin cheesecake, pumpkin bread…give me all of it!

But sometimes you want something a little more indulgent without loading your dessert up with sugar.

That’s exactly why I decided to make these Sugar-Free Pumpkin Cheesecake Brownies.

They combine a chocolate brownie base with a creamy pumpkin cheesecake layer flavored with cinnamon, ginger and nutmeg. Then everything gets swirled together before baking to create those gorgeous chocolate-and-pumpkin ribbons throughout the dessert.

And just look at them! 😍

What You’ll Need

For the brownie layer, I used Pillsbury Zero Sugar Brownies, prepared according to the package directions.

For the pumpkin cheesecake layer, you’ll need:

8 ounces cream cheese, room temperature
¼ cup Splenda
1 egg
⅔ cup pumpkin puree
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg

How to Make Pumpkin Cheesecake Brownies

Start by preheating your oven to 350°F and preparing an 8×8-inch baking pan with cooking spray.

Prepare your brownie batter according to the directions on the box. Reserve a small amount of the brownie batter to use for the swirl.

Next, make the pumpkin cheesecake layer.

In a medium bowl, whisk together the softened cream cheese, Splenda and egg until well combined. Add the pumpkin puree, cinnamon, ginger and nutmeg and whisk again until everything is incorporated.

Spread the pumpkin cheesecake mixture over the brownie batter.

Now comes the fun part!

Drop small teaspoons of the reserved brownie batter over the pumpkin cheesecake layer. Take a skewer or the tip of a knife and gently swirl the brownie batter through the pumpkin mixture.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.

Allow the brownies to cool completely before slicing.

🎃 A Perfect Fall Treat

I absolutely love how these brownies bring together two classic flavors: chocolate and pumpkin cheesecake.

The pumpkin layer is creamy and warmly spiced, while the brownie gives you that rich chocolate flavor. And those swirls make them look extra special without requiring anything complicated.

They’re the kind of dessert that would be perfect for a fall gathering, a family dessert table, or simply when you’re craving something sweet and pumpkin-y at home.

And if you’re following a bariatric lifestyle like I am, finding ways to enjoy familiar flavors while being mindful of your food choices can make a huge difference.

Sometimes you don’t have to give up your favorite flavors—you just have to find a way to make them work for you. ❤️

🍫 Final Thoughts

These Sugar-Free Pumpkin Cheesecake Brownies are definitely going on my fall dessert list!

If you love pumpkin, cheesecake AND chocolate, I think you’re going to love this combination.

🎃 Pumpkin + 🍫 Chocolate + 🧀 Cheesecake = FALL PERFECTION!

If you try this recipe, let me know how yours turned out!

And don’t forget to check out my YouTube channel, Bariatric Living with Lisa, for more bariatric-friendly recipes, low-carb ideas and sugar-free treats.

Happy baking! ❤️

Pumpkin Cheesecake Protein Coffee

August 14, 2026 Lisa Kidd

There is something about waking up to the smell of pumpkin spice that makes a fall morning feel extra special. 🎃🍂

This morning, I decided to get ahead of the game and create a Pumpkin Cheesecake Protein Coffee for Bariatric Living with Lisa, and I’m so glad I did!

This coffee combines creamy cheesecake flavor, pumpkin spice, maple bourbon pecan, and homemade pumpkin cold foam into one delicious three-layer drink.

And the best part? It isn’t just delicious—it fits perfectly into the kind of coffee I love making: high-protein, low-carb, and sugar-free.

☕️ Why Add Pumpkin Pie Spice to the Coffee?

Instead of simply adding pumpkin spice to the finished drink, I added Pumpkin Pie Spice directly to my Folgers coffee grounds before brewing.

When the coffee started brewing, my entire kitchen smelled like fall!

The pumpkin spice infused the coffee with a warm, cozy flavor that made the perfect foundation for this drink.

🎃 The Three Delicious Layers

One of my favorite things about this coffee is that you can actually see the three layers in the glass.

1. Cheesecake Layer

I started with a vanilla protein shake and added 2 teaspoons of sugar-free cheesecake pudding mix.

I mixed it really well until the pudding mix was completely incorporated.

This creates a creamy cheesecake-flavored base that makes this coffee taste like dessert!

2. Pumpkin-Spiced Coffee Layer

Next, I added ice and a drizzle of Maple Bourbon Pecan Skinny Syrup.

Then I poured in my freshly brewed pumpkin-spiced coffee.

The maple bourbon pecan flavor pairs beautifully with the pumpkin spice and cheesecake.

3. Pumpkin Cold Foam

Now for my favorite part!

I combined:

Heavy cream
A drizzle of Maple Bourbon Pecan Skinny Syrup
A spoonful of pumpkin puree

I frothed everything together until it became light and creamy, then gently poured the pumpkin cold foam over the coffee.

Finally, I sprinkled a little Salted Caramel Salt over the top.

🤎 The Finished Coffee

The combination is incredible!

You get creamy cheesecake flavor from the bottom, rich pumpkin-spiced coffee in the middle, and a fluffy pumpkin cold foam on top.

The Maple Bourbon Pecan Skinny Syrup ties everything together and adds a delicious fall sweetness without adding regular sugar.

And visually, those three layers make this coffee so much fun to serve!

🎃 Pumpkin Cheesecake Protein Coffee Recipe

Ingredients

Cheesecake Layer

Vanilla protein shake
2 teaspoons sugar-free cheesecake pudding mix

Coffee Layer

Folgers coffee
Pumpkin Pie Spice
Ice
Maple Bourbon Pecan Skinny Syrup

Pumpkin Cold Foam

Heavy cream
Maple Bourbon Pecan Skinny Syrup
Pumpkin puree

Topping

Salted Caramel Salt

Instructions

Add Pumpkin Pie Spice to your coffee grounds and brew your coffee as usual.
Pour your vanilla protein shake into a mason jar.
Add 2 teaspoons of sugar-free cheesecake pudding mix and stir until well combined.
Add ice to the jar.
Drizzle in some Maple Bourbon Pecan Skinny Syrup.
Pour the pumpkin-spiced coffee over the ice.
For the cold foam, combine heavy cream, Maple Bourbon Pecan Skinny Syrup, and pumpkin puree.
Froth until thick and creamy.
Spoon or pour the pumpkin cold foam over the coffee.
Finish with a sprinkle of Salted Caramel Salt.
Give it a stir before drinking and enjoy!

🍁 A Cozy Fall Coffee Without Giving Up Your Goals

One of the things I love most about making my own coffee creations is that I don’t have to give up the flavors I love just because I’m living a bariatric lifestyle.

Pumpkin spice season doesn’t have to mean giving up your protein goals!

This Pumpkin Cheesecake Protein Coffee gives me all those cozy fall flavors while keeping my coffee protein-forward, low-carb, and sugar-free.

And honestly… waking up to the smell of pumpkin spice coffee brewing might just be the best part! ☕️🎃

If you make this recipe, let me know what you think. I’d also love to know what fall coffee creation I should make next!

💕 Welcome to Bariatric Living with Lisa—where we’re finding delicious ways to live well, one bite and one sip at a time.

Celebrating 100 Subscribers with High-Protein Low-Carb Tiramisu!

July 23, 2026 Lisa Kidd

I can hardly believe it—Bariatric Living with Lisa has reached 100 subscribers! 🎉💯

This may be my first 100 subscribers, but each and every one of them is incredibly special to me. I wanted to create a video that was more than just a recipe. I wanted to celebrate the people who have supported my channel and let them know how truly grateful I am.

To celebrate, I made a special High-Protein, Low-Carb Tiramisu! ☕🍫

A Special 100 Subscriber Celebration

For the video, I created a fun celebration setup with confetti falling over the words “100 Subscribers.” I also made a special dessert with the number 100 candles to mark this milestone.

Then I took everyone into the kitchen with me to make a healthier version of one of my favorite classic desserts: tiramisu!

After making the dessert, I returned to the celebration area for a taste test. It was such a fun way to celebrate this milestone with everyone who has supported my channel.

High-Protein Low-Carb Tiramisu

This tiramisu begins with homemade coconut-flour ladyfingers. The recipe combines separated eggs, sifted coconut flour, sweetener, vanilla, and whey protein powder to create the ladyfingers. The batter is carefully folded together to help preserve the air whipped into the egg whites before being piped and baked.

Once cooled, the ladyfingers are lightly flavored with espresso. Because coconut flour absorbs liquid quickly, they need to be handled carefully. The recipe recommends dipping them very quickly or drizzling the espresso over them instead of soaking them for too long.

The creamy filling is made with mascarpone cheese, heavy whipping cream, Splenda, and vanilla extract. The whipped cream is folded into the sweetened mascarpone mixture to create a creamy filling for the tiramisu.

The tiramisu is assembled by layering the espresso-treated ladyfingers with the mascarpone cream. After the final layer of cream, the top is dusted with unsweetened cocoa powder. The dessert then needs to chill for several hours, with overnight chilling recommended in the recipe for the best texture.

Thank You for 100 Subscribers!

I am so thankful for everyone who has watched my videos, subscribed to my channel, left comments, shared my content, or simply taken the time to stop by and spend a few minutes with me.

Bariatric Living with Lisa is about more than just recipes. It is about finding ways to enjoy food, creating healthier versions of recipes, sharing bariatric-friendly ideas, and enjoying life along the way.

I am so excited to see where this journey takes us next!

Thank you for being part of the Bariatric Living with Lisa family. ❤️

Here’s to the next milestone! 🎉💯

Watch the Celebration Video

Come celebrate 100 subscribers with me and watch me make this High-Protein Low-Carb Tiramisu!

Lisa’s High Protein Low Carb Tiramisu

Nut-Free Keto Ladyfingers Recipe

Prep time: 20 minutes
Cook time: 15 minutes
Yield: 21 ladyfingers [12]

Ingredients

5 large eggs, separated (room temperature), but really needed 6 large eggs, separated.
½ cup coconut flour, sifted
½ cup Splenda (divided into two ¼-cup portions)
¼ cup unflavored whey protein powder (helps provide structure so they don’t deflate), but really could use less, about a 1/8 cup.
1 tsp vanilla extract
¼ tsp cream of tartar (optional, helps stabilize the egg whites)
Pinch of salt [6, 7, 13, 14, 15]

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. [6, 12, 16]
Whip the egg whites with a pinch of salt and the cream of tartar using an electric mixer until foamy. Slowly rain in ¼ cup of your sweetener, whipping continuously until you achieve very stiff peaks. Set aside. [6, 7, 17, 18, 19]
Beat the egg yolks in a separate bowl with the remaining ¼ cup of sweetener and vanilla extract for 3–4 minutes until thick, pale, and ribbons form. [6, 7, 20]
Combine the dry ingredients by whisking the sifted coconut flour and whey protein powder together in a small bowl. [6, 21]
Gently fold the mixtures together. Use a rubber spatula to fold a third of the whipped egg whites into the yolk mixture. Alternating in batches, gently fold in a portion of the flour mixture and the remaining egg whites. Mix very gently to avoid deflating the air bubbles. [6, 22]
Pipe the ladyfingers by transferring the batter into a pastry bag fitted with a wide, round tip. Pipe 3-inch long logs onto your lined baking sheet, leaving an inch between each one. [6, 12, 23, 24]
Bake for 12–15 minutes until the edges are golden brown and the tops feel lightly springy. [6, 25]
Cool completely on the baking sheet before moving them. They will crisp up slightly as they cool down. [6, 26, 27]

Pro Tips for Success

Sift the Flour: Coconut flour is notoriously clumpy. Sifting it ensures it incorporates smoothly without leaving chalky pockets in your delicate batter.
Watch the Coffee Soak: If you are using these for a keto tiramisu, dip them into the espresso quickly. Coconut flour sponges soak up liquid much faster than wheat or almond flour versions and can fall apart if left submerged for more than a second or two. [1, 6, 7, 28, 29]

2. The Espresso Dip Strategy

Coconut flour acts like a dense sponge. If you submerge these ladyfingers like traditional wheat ones, they will dissolve into paste. [4]

The Technique: Do not submerge them. Instead, pour your espresso into a wide, shallow bowl. Take a ladyfinger and drop it into the liquid, counting “one” (about 0.5 seconds), flip it instantly, count “two”, and remove it immediately. [4, 8, 9]
Alternative Method: Lay all your baked ladyfingers flat in your Tiramisu dish first. Use a pastry brush or a teaspoon to gently drizzle the espresso over each cookie. This gives you total control over the moisture. [10, 11]
Sweetening the Espresso: Add 2 tablespoons of Granulated Splenda directly into your warm espresso before dipping to counteract the intense bitterness. [10, 11]

3. Making the Splenda Mascarpone Cream

To complete your Keto Tiramisu, replace the traditional sugar in the cream filling using this quick keto assembly: [12]

Ingredients

8 oz (250g) Mascarpone cheese, room temperature
1 cup Heavy whipping cream, chilled
⅓ cup Granulated Splenda
1 tsp Vanilla extract
Unsweetened cocoa powder (for dusting) [4, 8, 10, 13, 14]

Instructions

Whip the cream: In a cold bowl, whip the heavy cream and vanilla extract until stiff peaks form. Set aside.
Blend the cheese: In a separate bowl, beat the room-temperature mascarpone cheese and the ⅓ cup of Splenda together until completely smooth and creamy.
Fold: Gently fold the whipped cream into the sweet mascarpone mixture using a rubber spatula until combined.
Assemble: Layer your lightly-espresso-soaked ladyfingers at the bottom of a dish. Spread half the cream on top. Add a second layer of soaked ladyfingers, followed by the remaining cream.
Chill: Dust the top generously with unsweetened cocoa powder. Cover and refrigerate for at least 4 to 6 hours (overnight is best). This chilling window is mandatory for coconut flour ladyfingers to set firmly and mimic the texture of traditional Tiramisu.

What should I make to celebrate the next milestone? Let me know in the comments! 💬

Soft & Delicious Cottage Cheese Protein Cookies

July 20, 2026 Lisa Kidd

If you’re craving cookies but want something a little healthier, these Cottage Cheese Protein Cookies are going to become one of your favorites!

I know cottage cheese in cookies might sound unusual, but trust me—it creates a wonderfully soft texture while adding extra protein. Combined with rolled oats, peanut butter, and sugar-free salted caramel syrup, these cookies are hearty, satisfying, and naturally sweet without tasting “healthy.”

One of my favorite things about this recipe is how simple it is. Everything mixes together in one bowl, and they’re ready in just minutes. The biggest tip is not to overbake them. Pull them from the oven after about 11 minutes, and they’ll stay soft and tender inside.

Ingredients

1 cup cottage cheese
2 cups rolled oats
½ cup peanut butter (or almond butter)
¼ cup Salted Caramel Skinny Syrup
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon baking powder
Pinch of salt
Optional: Sugar-free chocolate chips or raisins

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
Mix together the cottage cheese, oats, and peanut butter.
Stir in the Skinny Syrup, vanilla, cinnamon, baking powder, and salt until a thick dough forms.
Fold in chocolate chips or raisins if desired.
Scoop the dough onto the baking sheet using a small cookie scoop.
Flatten each cookie slightly since they won’t spread much while baking.
Bake for 11 minutes.
Allow the cookies to cool for 5–10 minutes before enjoying.

My Tips

Blend the cottage cheese first if you’d like a smoother cookie.
Don’t overbake them—they’re best when they’re still soft in the center.
Store leftovers in an airtight container in the refrigerator for an easy grab-and-go protein snack.

These cookies are a wonderful option for anyone following a bariatric lifestyle, trying to increase their protein intake, or simply looking for a healthier alternative to traditional cookies.

If you make this recipe, I’d love to hear what you think! Leave a comment on the YouTube video and let me know if you added sugar-free chocolate chips, raisins, or another fun mix-in.

Happy baking!

– Lisa ❤️ | Bariatric Living with Lisa

Fluffy Cottage Cheese Blueberry Cloud Bread (Bariatric-Friendly)

July 15, 2026 Lisa Kidd

One of my favorite things to do is test viral recipes to see if they’re actually worth making—and this Fluffy Cottage Cheese Blueberry Cloud Bread definitely caught my attention!

Since cottage cheese has become such a popular high-protein ingredient, I couldn’t resist giving this recipe a try.

The Changes I Made

I rarely follow a recipe exactly, and this one was no exception.

Instead of powdered sweetener, I used Splenda, which worked perfectly. I also skipped the lemon zest because I didn’t have any on hand. After tasting the finished bread, I think the lemon zest would have added a wonderful fresh flavor, so I’ll definitely include it next time.

Another big change was the pan. Rather than using an 8-inch baking dish, I baked mine in a pan with six individual round wells. Because the portions were smaller, I lowered the oven temperature to 325°F and baked them for about 20 minutes.

They came out light, fluffy, and beautifully golden.

My Thoughts

This recipe has a texture that’s somewhere between a soufflé, cloud bread, and a light sponge cake. It’s not overly sweet, making it perfect for breakfast, an afternoon snack, or even a light dessert.

The blueberries add little bursts of sweetness throughout each bite, and the cottage cheese blends so smoothly that you would never know it’s there.

If I make this again—and I definitely will—I’ll add the lemon zest for a little extra brightness.

Ingredients

3 large eggs, separated
½ cup full-fat cottage cheese, blended smooth
1 tablespoon cornstarch
¼ teaspoon cream of tartar
1 tablespoon Splenda
½ teaspoon vanilla extract
½ cup fresh blueberries

Optional:

½ teaspoon lemon zest

Nutrition (Approximate Per Serving)

Calories: 100
Protein: 7g
Carbohydrates: 9g
Fat: 5g

If you’re looking for another fun, high-protein recipe to add to your meal plan, this one is definitely worth trying. It’s simple to make, light, satisfying, and easy to customize with your favorite berries.

Thanks for stopping by! Be sure to visit my YouTube channel, Bariatric Living with Lisa, for more bariatric-friendly recipes, meal ideas, and realistic weight-loss lifestyle content.