Skinny Pumpkin Cheesecake is a classic no-bake dessert that combines the popular Fall flavor with a creamy, light, flavorful filling. This no bake pumpkin cheesecake is a lighter version of the classic dessert that still delivers flavor and texture without all the added calories.
Make this healthy cheesecake recipe with a premade crust, Greek yogurt cream cheese, and pumpkin puree for a healthier alternative that doesn’t sacrifice taste. Whether you’re trying to eat healthier or just looking for a lighter version of your favorite fall dessert, this easy pumpkin cheesecake is sure to satisfy your sweet tooth without the guilt.
What is Skinny Cheesecake?
Skinny pumpkin cheesecake is a delicious dessert that combines the creamy texture of cheesecake with the warm, spicy flavors of pumpkin pie. This dessert is a healthier alternative to traditional cheesecake, as it contains less fat and sugar.
Skinny desserts have gained popularity in recent years due to the increasing demand for healthier dessert options. Many people are looking for ways to indulge in their sweet tooth without consuming excessive amounts of sugar and fat. This dessert is a perfect solution for those who want to enjoy a delicious treat without feeling guilty.
WHY WE THINK YOU WILL LOVE THIS NO-BAKE CHEESECAKE
- No baking required: 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 anytime and let it chill in the fridge until I am ready to enjoy it.
- Delicious Flavor: The combination of pumpkin puree, warm spices, and creamy cheesecake filling creates a delicious and comforting flavor that’s perfect for fall and winter.
- Easy to Make: This recipe is simple to follow and doesn’t require any complicated techniques. Plus, it can be made ahead of time and stored in the fridge until you’re ready to serve.
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 a sweet depth of flavor in this filling, use ½ cup of brown sugar.
Vanilla extract: Add in 2 teaspoons of vanilla extract to give the cheesecake an 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: Adding one 8-ounce tub of light whipped topping creates a fluffy and airy texture that is simply heavenly.
Pie crust: To simplify this recipe even more than it is, use an 8″ premade graham cracker pie crust.
How to make Skinny Pumpkin Cheesecake
Filling
In a large bowl, using an electric mixer, beat the cream cheese until it is smooth. Then add the brown sugar, vanilla extract, and pumpkin pie spice; mix again.
After that, stir in the pumpkin puree and whipped topping until well combined.
Assemble
Next, layer the pumpkin cheesecake filling in the 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 is set.
If desired, sprinkle the top with some ground cinnamon. Then cut into squares, serve, and enjoy!
Recipe Variations for Skinny Cheesecake
Vegan Alternatives: For those who follow a vegan diet, there are a few substitutions that can be made to turn this Skinny Pumpkin Cheesecake into a vegan-friendly dessert. Instead of using cream cheese, try using a vegan cream cheese substitute made from cashews or tofu. For the crust, use vegan graham crackers or make a crust using nuts and dates. To replace the whipped cream, use a non-dairy option to achieve the fluffy filling in this recipe.
Variations with less sugar: For those who are looking for a healthier option or need to reduce your sugar intake, there are a few variations that can be made to this Skinny Pumpkin Cheesecake recipe. Instead of using brown sugar, try using a natural sweetener such as stevia or monk fruit sweetener. For the crust, use a nut based pie crust instead of graham crackers.
Skinny Pumpkin Cheesecake
Ingredients
- 8 oz Greek Yogurt Cream Cheese or reduced fat
- ½ cup Brown sugar
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ¾ cup pumpkin puree
- 8 oz Light Whipped Topping
- 8" graham cracker crust
Instructions
- 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. Stir in the pumpkin puree and whipped topping until well combined.
- Assemble: Spread the pumpkin cheesecake filling on top of graham cracker crust, spreading it out and pressing down gently until it is an even layer.
- Chill: 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!
Notes
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
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
- No Bake Caramel Apple Cheesecake
- Blueberry Cheesecake Muffins
- Lemon Cheesecake Bars
- Double Chocolate Chip Cheese Ball
- Raspberry Cheesecake Cookie Cups
- Mini Chocolate Cheesecakes
- No Bake Strawberry Jello Cheesecake
- Cheesecake with Berries & Chocolate Ganache
- White Chocolate Cherry Cheesecakes
- No Bake Hot Chocolate Cheesecakes
- Caramel Apple Cheesecake Muffins
- No Bake Blackberry Cheesecake
- Cheesecake Ice Cream Pie
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 7 simple ingredients and that includes the crust too!
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!
Mardi says
Is it possible to just use the no bake cheesecake that comes in the box?
Nicole says
You could do that but this recipe is probably healthier when you compare the ingredients on the box to the ones listed on here
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!
Ruthe says
Only 1/2 cup graham crackers? Will that be enough to fill pan?
Jessica says
Yes!! You’re welcome to add more if you’d like, but I like this ratio of crust to filling.
Alisha says
The nutrition on this is way off base.
Lynda Rhyne says
Butter NO. Yogurt yes!
Joanne says
Can I use can whip cream?
Jessica says
Absolutely!
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.
Nellie says
So glad you enjoyed the recipe. Gingersnaps sound amazing, and the mashed banana idea sounds delicious too!
Julie says
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!
Alison says
Thank you so much Julie!
Theresa Wainwright says
Love it!!
Nicole says
Yay!
Virginia 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.
Nicole says
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 ?
Nicole says
Aw, im sorry to hear that it didn’t set up, I’m not sure what went wrong 🙁
Sue says
The same thing happened to mine. It never set up after 24+ hours in the fridge.
Sabrina says
The calories on this are not accurate…it comes to 1,475kal so I’m not sure where the 88kcal comes from?
Nicole says
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!
Tam says
Where do you find Greek yogurt cream cheese?
Nicole says
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.