Weight Watchers Recipe of the Day: Low Calorie No-Bake Pumpkin Cheesecake
I’m afraid that I’ve fallen head-over-heels into the pumpkin recipe patch this year.
I guess I’m as susceptible to the powers of marketing as the next gal 🙂
It doesn’t help that I’ve always loved fall and it’s two golden children: apples and pumpkin.
And if there’s anything I love as much as easy slow cooker recipes, it’s easy no-bake desserts. So when I saw a recipe for an easy no bake pumpkin cheesecake I knew I wanted to attempt a lightened up version.
Skinny on Easy Low Calorie No Bake Pumpkin Cheesecake
Quick + Easy, it took all of 10 minutes to mix together the pumpkin cheesecake filling and plop it into a prepared graham cracker crust. The hardest thing about this easy low calorie no-bake pumpkin cheesecake pie is waiting 3+ hours until it chills and sets up.
I adapted a pumpkin cheesecake recipe from Kraft.
To lighten it up, I substituted half fat-free cream cheese and half reduced-fat cream cheese for the full fat kind.
And used less whipped topping to give the filling a slightly firmer consistency.
Sweet and creamy with just the right amount of spice, this is much less dense than traditional baked pumpkin cheesecake.
Rod really loved this easy no-bake pumpkin cheesecake pie. He probably could have eaten it all in one sitting, but showed restraint enjoying a slice for dessert every night until it was gone.
According to my calculations, each slice has 234 calories, *6 Weight Watchers PointsPlus, *10 WW Freestyle SmartPoints.
Not bad when you consider a slice of pumpkin cheesecake at Costco and Olive Garden will set you back 570 and 870 calories, respectively.
If you like pumpkin you gotta give this a try.
Here’s a super simple way to make healthy pressure cooker pumpkin puree at home.
Curious about Weight Watchers Freestyle/Flex plan?
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If you’ve made this No-Bake Pumpkin Cheesecake, please give the recipe a star rating below and leave a comment letting me know how you liked it.
Easy No-Bake Pumpkin Cheesecake Recipe
- 4 ounces fat-free cream cheese, softened
- 4 ounces reduced-fat cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 cup thawed whipped topping (such as cool whip or Truwhip)
- 1 Ready-to-use graham cracker crumb crust (6 ounces)
- Beat the cream cheeses, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended.
- Gently stir in 1 cup of the whipped topping.
- Spoon the pumpkin cream cheese mixture into crust.
- Refrigerate at least 3 hours (or overnight if you can).
- Serve topped with whipped topping, if desired.
Source: adapted from Kraft
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
More Yummy Weight Watchers Pumpkin Recipes:
- Slow Cooker Pumpkin Pie Pudding
- Weight Watchers 2-Ingredient Pumpkin Muffins
- Low Fat Impossible Pumpkin Pie
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