Simple + Delicious Easy Creamy No Bake Pumpkin Cheesecake is a huge huge hit at our house. Nobody would ever guess that it's lower in fat and calories than traditional no-bake cheesecake.
1cupthawed whipped topping (such as cool whip or Truwhip)
1Ready-to-use reduced fat graham cracker crumb crust (6 ounces)
Instructions
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.
Recipe Notes
Substitutions/Variations
Sugar Free No Bake Pumpkin Cheesecake:
Substituting your favorite low or no calorie sweetener for the brown sugar will shave *1-2 SmartPoints from each serving depending on the sweetener you choose.No Bake Pumpkin Cheesecake Shooters:
Skipping the crust and serving the no bake pumpkin cheesecake filling in shot glass or little parfait dishes will shave *4 SmartPoints per serving.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)9*SmartPoints (Blue plan)9*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Easy No-Bake Pumpkin Cheesecake Recipe
Amount Per Serving (1 /8th recipe)
Calories 234Calories from Fat 95
% Daily Value*
Fat 10.5g16%
Carbohydrates 31.5g11%
Fiber 2g8%
Protein 5.1g10%
* Percent Daily Values are based on a 2000 calorie diet.