No-Bake Pumpkin Cheesecake | Recipe

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Tis the season for pumpkin spice — and this cheesecake from Skinnytaste won’t disappoint. It’s light yet satisfying, and it’s easy to make (especially if you use pre-made crust). Ready in less than 15 minutes, this creamy fall treat has less than 200 calories and only 13 grams of sugar.


8-ounces (236 ml) reduced-fat cream cheese
1/2 cup (120 ml) pureed pumpkin (canned is fine)
1 teaspoon (2.5 ml) vanilla
1 teaspoon (2.5 ml) cinnamon
1 teaspoon (2.5 ml) pumpkin pie spice
1/4 cup (60 ml) brown sugar, unpacked
4-ounces (120 ml) frozen whipped topping, thawed
9-inch reduced-fat graham cracker crust (or homemade recipe)


In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until fluffy. (A hand mixer or spatula both work fine.)

Add frozen whipped topping and whip until smooth.

Spoon mixture into pie crust and chill for a few hours until firm.


Serves: 10  |  Serving Size: 1 slice

Per serving: Calories: 187; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 5.5mg; Sodium: 178mg; Carbohydrate: 21g; Dietary Fiber: 1.5g; Sugar: 13g; Protein: 2.5g

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