Description
This Pumpkin Spice No-Bake Cheesecake is a creamy, flavorful dessert perfect for fall. Combining reduced-fat cream cheese and pumpkin puree with warm spices, it offers a light yet indulgent treat. The no-bake method makes it easy and quick to prepare, ideal for any occasion.
Ingredients
Filling
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup brown sugar (unpacked)
- 4 oz Truwhip (thawed)
Crust
- 1 9-inch reduced-fat Graham Cracker Crust
Instructions
- Prepare the filling mixture: In a large mixing bowl, combine the cream cheese, pureed pumpkin, vanilla extract, cinnamon, pumpkin pie spice, and brown sugar. Using a hand mixer or a spatula, whip these ingredients together for a few minutes until the mixture becomes fluffy and well-incorporated.
- Add the whipped topping: Gently fold in the thawed Truwhip using a mixer or spatula until the mixture is smooth and uniform in texture, ensuring it stays light and airy.
- Assemble the cheesecake: Spoon the cheesecake filling evenly into the prepared 9-inch reduced-fat graham cracker crust. Smooth the top with a spatula.
- Chill to set: Place the assembled cheesecake in the refrigerator and chill for at least 3 hours, or until firm, to allow the flavors to meld and the cheesecake to set properly.
Notes
- Using 1/3 less fat cream cheese reduces the calorie content while maintaining creaminess.
- Fresh pumpkin puree or canned pumpkin both work well.
- Be sure the Truwhip is fully thawed before folding in for the best texture.
- Chilling time can be extended overnight for a firmer set and enhanced flavor.
- For added texture, consider sprinkling chopped nuts or a dash of cinnamon on top before serving.
