Every Thanksgiving meal needs a few great desserts! This recipe for Skinny No-Bake Pumpkin Cheesecake is one of our favorites. It’s super easy to make because it doesn’t require any bake time; you can whip this up the night before and let it refrigerate overnight, or make it the morning of and let the cheesecake refrigerate for a few hours. We used a reduced-fat, store-bought crust for convenience but feel free to make your own crust. The pumpkin combined with the cream cheese makes a delicious cheesecake filling that anyone who likes pumpkin and cheesecake will enjoy!
Recipe: Skinny No Bake Pumpkin Cheesecake
Prep time: 10 + 4 hours chill time
Cook time: None
Yield: 8 servings
Serving size: 1 slice
Ingredients
- 1 (8-ounce) package ⅓-less-fat cream cheese, softened
- ½ cup brown sugar
- 1 (15-ounce) can 100% pumpkin puree
- ¾ cup plain, nonfat Greek yogurt
- 2 teaspoons vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 pre-made reduced fat graham cracker pie crust
Instructions
- With an electric mixer, cream the cream cheese and sugar together until smooth.
- Beat in the rest of the ingredients, until incorporated.
- Pour into the prepared pie crust and refrigerate 4 hours to overnight.
Nutrition Information
Per Serving: 1 slice
Calories: 146
Calories from fat: 61
Fat: 6g
Saturated Fat: 4g
Cholesterol: 21mg
Sodium: 132 mg
Carbohydrates: 17g
Fiber: 2g
Sugar: 14g
Protein: 5g
SmartPoints: 7
Source: http://www.skinnymom.com/skinny-pumpkin-cheesecake/
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