Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use the ready-made crust.
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup brown sugar (unpacked)
- 4 oz Truwhip (thawed)
- 9 inch reduced-fat Graham Cracker Crust (or my homemade recipe)
In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. A hand mixer or spatula both work fine.
Add Truwhip and whip until smooth.
Spoon mixture into pie crust and chill for a few hours, until firm.
Serving: 1slice, Calories: 187kcal, Carbohydrates: 21g, Protein: 2.5g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 5.5mg, Sodium: 178mg, Fiber: 1.5g, Sugar: 13g
– WW Points: 9