Tag: #PumpkinSpice

Sugar-Free Pumpkin Cheesecake Brownies

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

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

  1. Add Pumpkin Pie Spice to your coffee grounds and brew your coffee as usual.
  2. Pour your vanilla protein shake into a mason jar.
  3. Add 2 teaspoons of sugar-free cheesecake pudding mix and stir until well combined.
  4. Add ice to the jar.
  5. Drizzle in some Maple Bourbon Pecan Skinny Syrup.
  6. Pour the pumpkin-spiced coffee over the ice.
  7. For the cold foam, combine heavy cream, Maple Bourbon Pecan Skinny Syrup, and pumpkin puree.
  8. Froth until thick and creamy.
  9. Spoon or pour the pumpkin cold foam over the coffee.
  10. Finish with a sprinkle of Salted Caramel Salt.
  11. 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.