pumpkin protein cheesecake bites (without cream cheese)

Crush or pulverize the cookies and mix with the melted butter until it becomes a wet sand texture. Press into an even layer in the prepared pan and bake for 10 minutes.

While the crust bakes, blend together the yogurt, pumpkin puree, condensed milk, honey, salt, and pumpkin pie spice until smooth. You can also whisk it together in a large bowl.

Pour the pumpkin mixture over the baked crust (no need to let it cool) and return to the oven for 35-45 minutes or just until the edges are set and golden brown. The center will still be quite wiggly but that’s ok - we want that!

Let it cool on the counter for 30 minutes, then transfer to the fridge for at least 6 hours or overnight to set up. Then slice and enjoy with whipped cream!