Skinny Pumpkin Cheesecake

4 from 3 votes

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.

Prep Time10

Refrigerate time4

Total Time4 10

Course: cheesecake, Dessert, No-Bake Dessert

Cuisine: American

Keyword: cheesecake, pumpkin, skinny pumpkin cheesecake

Servings: servings

Calories: 269kcal

Author: Jessica & Nellie

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

NOTE: This is a soft cheesecake. If you want a firmer cheesecake, stir 1 TBSP cornstarch into the 1/2 cup brown sugar for the filling.

The Skinny Pumpkin Cheesecake can be stored in the refrigerator for up to 5 days. It is recommended to cover it with plastic wrap or aluminum foil to keep it fresh.

Nutrition