Skinny Pumpkin Cheesecake is a no-bake dessert that is lighter than the traditional version but still has all the classic flavors that you know and love. This no bake pumpkin cheesecake only calls for 8 simple ingredients and that includes the crust too!
Make this low calorie cheesecake when you are craving a sweet light treat and you can feel absolutely no guilt while enjoying it. This easy pumpkin cheesecake only takes about 10 minutes to prep, the chilling time is worth the wait for this incredibly delicious treat.
What is no-bake cheesecake?
No-bake cheesecake is simply that, cheesecake that does not require any baking time. I know, what could be better than this? Not much, I’ll tell you that. This no-bake treat contains zero eggs and is made with cream cheese, whipped topping and sugar. The graham cracker crust does not need to be baked either, this entire recipe can be prepared in about 10 minutes. There is a few hour wait time for the cheesecake to chill and set, but it will be totally worth it once you take your first bite of this sensational dessert. The light texture, sweet pumpkin flavor and buttery crust is a perfect combination and simply heavenly. Give this no-bake dessert a try today and see just how amazing it is for yourself!
WHY WE THINK YOU WILL LOVE THIS NO-BAKE CHEESECAKE
If you were not already sold on this recipe, here are a few more reasons why we think you will fall in love with this easy no bake cheesecake recipe.
- No baking at all. If you are anything like me, dinner is not complete without dessert. And if it can be achieved with very little effort, even better. This skinny cheesecake recipe doesn’t need to be baked, I can prepare it in the morning very easily and let it chill in the fridge until I am ready to enjoy it.
- Simple ingredients. There is nothing better than a recipe with very few and very simple ingredients. Of the 8 ingredients for this treat, 2 of those are for the crust. Which makes this a very easy dessert to make and enjoy for a few days.
- Pumpkin flavor. It is Fall and time for all things pumpkin!! My favorite time of year. This recipe satisfies all my Fall flavor cravings but without the guilt of lots of carbs and calories. That’s a win in my book!
No Bake Pumpkin Cheesecake Ingredients
Greek Yogurt Cream Cheese: You will need one 8-ounce block of Greek Yogurt Cream Cheese for the creamy base of this cheesecake recipe.
Brown sugar: For the sweet depth of flavor we are going for, use ½ cup of brown sugar. Plus 2 tablespoons for the crust.
Vanilla extract: Add in 2 teaspoons of vanilla extract to give the cheesecake filling even more amazing flavor.
Pumpkin pie spice: Use 1 teaspoon of pumpkin pie spice to get all the great tastes of Fall in this dessert.
Pumpkin puree: You need ¾ cup of pumpkin puree to add wonderful flavor and achieve the perfect cheesecake consistency too.
Light Whipped Topping: Add in one 8-ounce tub of light whipped topping for a fluffy and airy texture.
Graham cracker crumbs: Use ½ cup of graham cracker crumbs to make the simple cheesecake crust.
Butter: You will need 2 tablespoons of butter, melted, to bind the crust together well.
How to make Skinny Pumpkin Cheesecake
Start by melting the butter in the microwave for 30 seconds. If you need to crush graham crackers to make the crumbs, now is the time to do that. You can do this by putting the whole crackers in a zip locked bag and using a rolling pin to create the sand like crumb texture.
Next, combine the graham cracker crumbs, 2 tablespoons of brown sugar and the melted butter in a small bowl. Mix until crumbly, then press down into an 8”x8” pan and freeze for 10 minutes while you prepare the filling.
In a large bowl, using an electric mixer, beat the cream cheese until it is smooth. Add in remaining brown sugar, vanilla extract and pumpkin pie spice, and mix again.
After that, stir in the pumpkin puree and whipped topping until well combined.
Next, remove the crust from the freezer and layer the pumpkin cheesecake filling on top of graham cracker crust, spreading it out and pressing down gently until it is an even layer.
Proceed to refrigerate the cheesecake for at least 4 hours until it has set.
If desired, sprinkle the top with some ground cinnamon. Then cut into squares, serve and enjoy!
Skinny Pumpkin Cheesecake
- 1 8- oz block Greek Yogurt Cream Cheese
- ½ cup Brown sugar plus 2 Tbsp for the crust
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- ¾ cup pumpkin puree
- 1 tub (8 oz.) Light Whipped Topping
- ½ cup graham cracker crumbs
- 2 tablespoons butter melted
- Crust: Start by melting the butter in the microwave for 30 seconds. If you need to crush graham crackers to make the crumbs, now is the time to do that. You can do this by putting the whole crackers in a zip locked bag and using a rolling pin to create the sand like texture.
- Next, combine the graham cracker crumbs, 2 tablespoons of brown sugar and the melted butter in a small bowl. Mix until crumbly, then press down into an 8”x8” pan and freeze for 10 minutes while you prepare the filling.
- Filling: In a large bowl, using an electric mixer, beat the cream cheese until it is smooth. Add in remaining brown sugar, vanilla extract and pumpkin pie spice, and mix again. After that, stir in the pumpkin puree and whipped topping until well combined.
- Assemble: Next, remove the crust from the freezer and layer the pumpkin cheesecake filling on top of graham cracker crust, spreading it out and pressing down gently until it is an even layer. Proceed to refrigerate the cheesecake for at least 4 hours until it has set. If desired, sprinkle the top with some ground cinnamon. Then cut into squares, serve and enjoy!
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How do you 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!
How long will no-bake cheese cake be good for?
This easy no bake cheesecake will be good for up to 5 days if stored in an airtight container and in the refrigerator. That’s to say there are any left overs of this delicious treat after you serve it up to family or friends.
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 cheesecake filing. 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!
Try some of our other favorite Cheesecake recipes here:
- 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
Skinny Pumpkin Cheesecake is an easy no-bake treat that is fluffier than the traditional version but still has all the classic flavors that you love. This no bake pumpkin cheesecake calls for 8 simple ingredients and that includes the crust too!
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.
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?
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.
Can you freeze this after making it? Thanks.
I haven’t tried freezing it, but looking at the ingredients, it seems like it’d be fine!
Where did you find your Greek cream cheese at?
I found it at my local Kroger store!
Is it possible to just use the no bake cheesecake that comes in the box?
You could do that but this recipe is probably healthier when you compare the ingredients on the box to the ones listed on here
Can I use regular cream cheese ? I don’t like the Greek
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.
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!
Only 1/2 cup graham crackers? Will that be enough to fill pan?
Yes!! You’re welcome to add more if you’d like, but I like this ratio of crust to filling.
The nutrition on this is way off base.
Lynda Rhyne says
Butter NO. Yogurt yes!
Can I use can whip cream?
Jon Matty says
We both love this recipe. Being on a constant diet, but wanting to enjoy some healthy alternatives we have made this a number of times—Delicious!!! We substituted Ginger snaps for Graham Crackers and doubled the portion. We on occasion we will add a mashed banana to the mix for added flavor.
So glad you enjoyed the recipe. Gingersnaps sound amazing, and the mashed banana idea sounds delicious too!
Five stars from me!! It is very good and not heavy at all! I am so glad I stumbled across this recipe. Thank you for sharing!
Thank you so much Julie!
Theresa Wainwright says
I’m confused … The recipe says … 1/2 cup Brown sugar 1/2 cup plus 2 Tbsp … I understand 2 TBSP to mix with the graham cracker crumbs, so that is 1 cup of brown sugar for the cream cheese mixture. Thank you for helping this old woman understand.
so sorry for the confusion, but there is only 1/2 cup of brown sugar in the filling and 2 tbsp in the crust. I have edited the recipe card to clarify this
Beth Blanton says
I let mine sit in the refrigerator all night and it never set up? Taste wonderful , but s’more like a thin pudding ?
Aw, im sorry to hear that it didn’t set up, I’m not sure what went wrong 🙁
The calories on this are not accurate…it comes to 1,475kal so I’m not sure where the 88kcal comes from?
These numbers were calculated by the recipe card’s nutrition calculator based on the sizes and amounts listed per ingredient. The calories on this recipe are per serving, not one whole cheesecake. Sorry for any confusion!
Where do you find Greek yogurt cream cheese?
I’ve had great success finding it at my local Walmart and Kroger stores, but you can type the ingredient into the Google search bar and select the Shopping tab to find it in stocks at stores near you.