If you’re looking for the perfect fall dessert that is healthy, guilt-free, and packed with flavor, you need to try this low calorie no-bake pumpkin cheesecake! This pumpkin cheesecake is extra creamy, light on the palette, and great to serve for the whole family.
This no-bake pumpkin cheesecake is soo easy to make and one of my favorite dessert recipes for thanksgiving and Christmas. I’ve made this for years for my kids and never had to deal with leftovers. You can also try my other baked pumpkin cheesecake recipe, or my Pumpkin banana bread.
Why You’ll Love This Recipe
Healthy – this pumpkin cheesecake is low in sugar, has a moderate amount of protein thanks to the cottage cheese, it’s low in saturated fat and calories, plus you get a little bit of vitamin D and calcium per serving as well.
Easy To Make – this cheesecake requires a two-step process! Make the crust, set it aside and blend your cream ingredients, spread it over your crust, cool in the fridge, garnish and serve.
Low In Calories – each slice of this bad boy has only 160 calories which I think is amazing compared to your regular cheesecake recipes.
Low Calorie No-Bake Pumpkin Cheesecake Recipe
Ingredients for 6 servings | Total time: 2 hours 40 minutes
- 1 cup of graham crackers (crushed)
- 3 tablespoons of light butter
- a pinch of salt
- 1/2 cup of pumpkin puree
- 1/4 cup plain Greek yogurt
- 8 ounces of light cream cheese (I use light Philadelphia cream cheese)
- 1/4 cup of organic maple syrup
- 1 teaspoon of pumpkin spice
How To Make No-Bake Pumpkin Cheesecake
Prep a 6-inch springform pan and set it aside. Next, mix the crushed graham crackers with the salt and butter until evenly combined. Press the mixed crackers down into the pan using the back of a spoon, you want it to be even and smooth.
In a clean bowl, combine the cream cheese, pumpkin puree, Greek yogurt, maple syrup, and pumpkin spice. Using a hand mixer, blend the ingredients into a smooth cream.
Spread the cream over the graham cracker crust and set it in the fridge for 2 hours. Whip up some whipped cream and set it in the fridge to garnish your cheesecake once cooled (optional).
You can also serve with some cottage cheese ice cream and a drizzle of maple syrup. I have a ton of cottage cheese ice cream recipes that are low in calories.
No Bake Pumpkin Cheesecake Nutrition
Each serving of this low calorie cheesecake has | 160 calories | 9g total fat | 4.9g saturated fat | 20mg cholesterol | 223mg sodium | 17.3g total carbs | 0.8g dietary fiber | 8.8g total sugars | 3.1g protein | 4mcg vitamin D | 52mg calcium | 1mg iron | 58mg potassium | These facts are based on a 2000-calorie diet.
Storage
I don’t think you are gonna have any leftovers cause this recipe is too darn good! If you do though, simply transfer your cheesecake into a container with a lid and place it in the fridge for up to a week. I do not recommend freezing this cheesecake.
Variations
You can add a packet of gelatin to this recipe to make the creamed ingredients firmer. You can also add in a box of vanilla pudding instead of the Greek yogurt but you will need 1/2 cup of milk, plus you’ll need to make 3 layers instead of two.
Vanilla pudding over the crust, next you’ll add the cream cheese and pumpkin puree mixture, plus the whipped cream on top. Note: adding these ingredients will increase your calorie intake.
Want More Pumpkin Recipes?
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Muffins
- Pumpkin Bars With Cream Cheese Frosting
- Low Calorie Pumpkin Pancakes
- Low Calorie Pumpkin Bread
Conclusion
Now you know how to make a delicious no-bake pumpkin cheesecake for your family! If you liked this recipe, please let me know in the comments below. I love hearing from you all. You can also find me on Pinterest and Facebook for more healthy low calorie recipes and tips.
