Description
Creamy, dreamy, and bursting with cozy fall flavors—this pumpkin spice no-bake cheesecake is a festive treat without the oven time. With a luscious pumpkin-cream cheese filling nestled in a graham cracker crust, it’s the ultimate crowd-pleaser for any holiday or cozy night in.
Ingredients
8 oz 1/3 less fat Philadelphia Cream Cheese
½ cup canned pureed pumpkin
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
¼ cup brown sugar (unpacked)
4 oz Truwhip, thawed
9-inch reduced-fat graham cracker crust
Instructions
In a mixing bowl, blend cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar until smooth.
Fold in Truwhip gently until fully combined.
Spoon the mixture into the graham cracker crust and smooth the top.
Chill in the refrigerator for at least 4 hours or overnight for best results.
Serve cold, optionally topped with a dollop of Truwhip or a sprinkle of cinnamon.
- Prep Time: 10 minutes
- Chill Time: 4 hrs
Nutrition
- Calories: 210 / serving
- Sugar: 16g / serving
- Sodium: 170mg / serving
- Fat: 10g / serving
- Saturated Fat: 5g / serving
- Carbohydrates: 27g / serving
- Fiber: 1g / serving
- Protein: 3g / serving
- Cholesterol: 15mg / serving