Skinny Pumpkin Cheesecake is a no-bake pumpkin cheesecake that is lighter than the traditional version but still has all the classic flavors that you love!
Skinny Pumpkin Cheesecake will surprise you…you’d never guess this sweet & creamy pumpkin cheesecake is light! With all your favorite flavors and less calories, this recipe will become an instant family favorite.
What is no-bake cheesecake?
No-bake cheesecake is simply that, cheesecake that does not require any baking time. The no-bake cheesecakes contains no eggs, and usually has a majority of cream cheese and sugar.
Ingredients needed to make No Bake Pumpkin Cheesecake
- Greek Yogurt Cream Cheese
- Brown sugar
- Vanilla extract
- Pumpkin pie spice
- Pumpkin puree
- Light Whipped Topping
- Graham cracker crumbs
- Butter
How to make Skinny Pumpkin Cheesecake
Skinny Pumpkin Cheesecake
Ingredients
- 1 block (8 oz.) Greek Yogurt Cream Cheese
- 1/2 cup Brown sugar 1/2 cup plus 2 Tbsp
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 3/4 cup pumpkin puree
- 1 tub (8 oz.) Light Whipped Topping
- 1/2 cup graham cracker crumbs
- 2 tablespoons butter melted
Instructions
- Combine graham cracker crumbs, 2 tablespoons brown sugar and the melted butter in a small bowl. Mix until crumbly. Press down into an 8”x8” pan and freeze for 10 minutes.
- Mix cream cheese until smooth using an electric mixer. Add in remaining brown sugar, vanilla and pumpkin pie spice, and mix again. Stir in pumpkin and whipped topping until well combined.
- Remove pan from freezer and layer pumpkin cheesecake on top of graham cracker crust, spreading mixture out and pressing down gently until even.
- Refrigerate at least 4 hours until set. Sprinkle with ground cinnamon and cut into squares to serve.
Nutrition
How to soften cream cheese
I usually just leave the cream cheese out on the countertop for an hour or two to soften, but if you are pressed for time, an easy way to soften the cream cheese is to use the defrost function on your microwave. Place the cream cheese unwrapped in a bowl, then select the lowest setting on defrost. Mine usually takes about 45 seconds. That’s it!
Love cheesecake? You gotta try some of our other favorite Cheesecake recipes:
- Easy No Bake Cheesecake with Strawberries
- Frozen Raspberry Cheesecake Bars
- Lemon Cheesecake Bars
- Double Chocolate Chip Cheese Ball
- Cheesecake with Berries & Chocolate Ganache
- White Chocolate Cherry Cheesecakes
Can you use real whipped cream instead of whipped topping?
If you can’t find Cool Whip, which is the brand name of whipped topping where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the jello salad. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
Read more about How to make Whipped Cream here!
How do you make stabilized whipped cream?
To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream.
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
Skinny Pumpkin Cheesecake is a no-bake pumpkin cheesecake that is lighter than the traditional version but still has all the classic flavors that you love!
Meegan says
i’m very confused by the amount of brown sugar listed. for the crust, is it 2 tablespoons as in the directions or 1/2 cup + 2 tbsp? or does the 3/8 cup and the 1/2 cup go into the fluff? In the middle of making it right now, and am confused.
Jessica says
2 TBSP goes in the crust, the remaining amount goes in the cheesecake.
Tracey Bond-Heird says
I cannot find greek yogurt cream cheese here, I can’t even find it on the internet. The only thing I can find is 1/3 less fat cream cheese but the calorie count is 231 per serving. Anything else I could use to cut that down?
Nellie says
You should be able to find a fat-free cream cheese. Not sure that will cut down the calories by a ton, but should lighten it up a little bit.
Toni says
Can you freeze this after making it? Thanks.
Jessica says
I haven’t tried freezing it, but looking at the ingredients, it seems like it’d be fine!
Emma says
Where did you find your Greek cream cheese at?
Jessica says
I found it at my local Kroger store!
Sue says
Can I use regular cream cheese ? I don’t like the Greek
Nellie says
Yep, that’ll work fine!
Deletha Moller says
It would have help if the quantity of stuff was listed. It don’t say how much of anything.
Nellie says
There is a recipe card in the post that has all of the ingredients listed with the correct quantities. If you click on the “Jump to Recipe” button at the top of the page, it will take you straight to the recipe card!