Skinny Pumpkin Cheesecake
Ingredients
- 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 Light Whipped Topping
8 oz.
- ½ cup graham cracker crumbs
- 2 tablespoons butter
melted
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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!
Skinny Pumpkin Cheesecake
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a delightful pumpkin dessert without the fuss or heavy calories of a traditional cheesecake? This Skinny Pumpkin Cheesecake offers all the classic fall flavors you adore in a lighter, no-bake package that's ready in just 10 minutes of active prep.
Why This Recipe Works
What makes this no-bake pumpkin cheesecake a standout is its clever approach to indulgence. By incorporating Greek Yogurt Cream Cheese and Light Whipped Topping, we achieve that signature creamy texture and rich flavor while significantly cutting down on the fat and calories. It’s a testament to how simple, smart ingredient swaps can deliver a truly satisfying dessert that feels both decadent and refreshingly light, all with just 8 simple ingredients including the crust.
What to Expect
Prepare for a velvety smooth, spiced pumpkin filling nestled atop a buttery graham cracker crust. Each bite delivers the comforting warmth of pumpkin pie spice perfectly balanced with the tang of cream cheese and the sweetness of brown sugar. The texture is wonderfully light and airy, making it a perfect ending to any meal without feeling overly heavy. This dessert is designed for ease, allowing you to achieve impressive results with minimal effort, ensuring a cool, creamy treat every time.
Customization & Variations
Feeling creative? You can easily swap the graham cracker crumbs for crushed gingersnaps or shortbread cookies to give your crust a different flavor profile. For an extra touch of spice, consider adding a pinch of ground cinnamon or nutmeg to the pumpkin filling alongside the pumpkin pie spice. If you prefer a less sweet dessert, you can slightly reduce the amount of brown sugar in the filling, though it’s balanced for optimal flavor.
Serving & Context
This Skinny Pumpkin Cheesecake is a fantastic choice for holiday gatherings, potlucks, or simply as a quick, elegant dessert to enjoy during the fall season. Serve it well-chilled, perhaps with an extra dusting of pumpkin pie spice on top, to fully appreciate its refreshing creaminess and vibrant flavors.