Description
This Pumpkin Spice No-Bake Cheesecake is a light and creamy dessert combining the rich flavors of pumpkin puree and warm spices. Perfect for fall, it comes together quickly using a reduced-fat graham cracker crust and a fluffy cream cheese filling, making it an easy yet elegant treat that requires no baking.
Ingredients
Scale
Filling
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup brown sugar (unpacked)
- 4 oz Truwhip (thawed)
Crust
- 1 9-inch reduced-fat graham cracker crust
Instructions
- Prepare the Filling: In a large bowl, whip together the cream cheese, pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and brown sugar using a hand mixer or spatula. Mix for a few minutes until the mixture becomes light and fluffy, ensuring all spices and sugar are well incorporated.
- Add Whipped Topping: Gently fold in the thawed Truwhip, continuing to whip the mixture until it is smooth and homogenous, which will add extra lightness and creaminess to the filling.
- Assemble and Chill: Spoon the prepared cheesecake filling into the 9-inch reduced-fat graham cracker crust, smoothing the top with a spatula. Cover and refrigerate the cheesecake for at least a few hours or until firm and set before serving.
Notes
- This recipe is quick and simple, taking under 10 minutes to prepare if using a ready-made crust.
- Using 1/3 less fat cream cheese and reduced-fat graham cracker crust helps keep this dessert lighter.
- Feel free to garnish with a sprinkle of cinnamon or a dollop of extra whipped topping before serving for added visual appeal.
Nutrition
- Serving Size: 1 slice
- Calories: 187
- Sugar: 13 g
- Sodium: 178 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 5.5 mg
