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No-Bake Pumpkin Cheesecake



No-Bake Pumpkin Cheesecake – 14 servings

Graham cracker crust – recipe below

3/4 cup graham cracker crumbs

3 tablespoons canola oil

2 tablespoons sugar substitute, or sugar


1 envelope unflavored gelatin

1/4 cup water

12 oz. light cream cheese, light

1 can pumpkin (15 ounce)

2 tablespoons sugar, or sugar substitute* equivalent to 2 tablespoons sugar

1 teaspoon ground cinnamon

6 ounces Cool Whip Lite®, thawed

Frozen light whipped dessert topping, thawed (optional)

Prepare Graham Cracker Crust; set aside. In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.

In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in spring form pan. Cover and refrigerate for 4 to 24 hours or until set.

Using a thin metal spatula or table knife, loosen the cheesecake from the side of the spring form pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds. Makes 14 servings.

Graham Cracker Crust – Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.

Nutrition Facts Per Serving: 150 cal.,  14 g carb

Cathy Bowers, RD


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