Description
This no-bake pumpkin cheesecake recipe takes on less sugar than many traditional versions. And while this recipe contains a fair share of heavy whipping cream, it is served in small containers to keep portion sizes in mind. The light and fluffy aftermath is a delightful finish to a heavy meal.
Ingredients
Scale
For the Cinnamon Graham Crust
- 1 cup reduced-fat cinnamon graham crackers, crumbled (about 1 sleeve)
- 4 Tbsp. butter, melted
- A pinch of salt
For The Cheesecake Batter
- 12 ounces low-fat cream cheese
- 1 cup canned 100% pumpkin puree
- 2 tsp. vanilla extract
- ¾ cup powdered sugar
- 1 tsp. ground pumpkin pie spice
- 1 tsp. ground cinnamon
- 1 cup heavy whipping cream, plus more for topping (1/4 cup if desired)
Instructions
For the Cinnamon Graham Crust
- Combine all ingredients and distribute in shot glasses and let cool and set.
For The Cheesecake Batter
- In a large bowl, let cream cheese sit at room temperature for 20 minutes, then whip cream cheese with all ingredients except heavy whipping cream.
- Whip the heavy whipping cream in a separate bowl.
- Gently fold in the whipped cream with the pumpkin cheesecake mixture. Do not overmix.
- Top crust with batter.
- Top with whipped cream and ground pumpkin pie spice or cinnamon.
- Freeze and serve after defrosting for 10 minutes, until lightly softened. It can also be served refrigerated and sets after about 1.5 hours
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