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.
Bariatric Living 