Skinny No-Bake Pumpkin Cheesecake

By now you should all know I’m a big fan of no-bake desserts! Remember the No-Bake Mason Jar Cheesecakes I made for the Fourth of July? Or what about the No-Bake Snicker’s Bar Pie I made for Pi Day?

So it’s almost mandatory that I make No-Bake Pumpkin Cheesecake for National Pumpkin Cheesecake Day!

I love this recipe because it’s really creamy and light. And I like to use low-fat cream cheese and cool-whip to make it super low in calories in fat. So not only is it delicious, but it’s also guilt-free!

And even better -- it takes less than 10 minutes to put together!

Also, if you decide you want to make it into an appetizer, you can serve it as a dip in a bowl with graham crackers or vanilla wafers.

You could also layer the filling in a mason jar with graham cracker crumbs and make cute little personalized mason jar cheesecakes.

Bottom line: This is a very quick, low fat, and versatile dessert that would make a great addition to your next fall dinner.



Skinny No-Bake Pumpkin Cheesecake

Ingredients

• 8 ounces 1/3 low fat cream cheese
• 1/2 cup pureed pumpkin
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 cup brown sugar (51 grams)
• 4 ounces reduced fat Cool Whip, thawed
• 9-inch reduced-fat graham cracker crust

Directions

1. In a large bowl, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar together until fluffy.
2. Add Cool Whip and stir until combined.
3. Spoon mixture into pie crust and chill until firm, or about 3 hours.

Recipe adapted from Gina's Skinny Recipes.