Skinny Pumpkin Cheesecake

By á-160091

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.

Ingredients

• Optional:
• 1 (8-ounce) container reduced-fat cream cheese, room temperature
• 1 (8-ounce) container Cool Whip® Free
• 1 cup reduced-fat sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 cup Stevia (or your favorite sweetener)
• 1 (15-ounces) can LIBBY'S® 100% Pure Pumpkin
• 3 teaspoon pumpkin pie spice
• 1 low-fat graham cracker crust
• crumbled pecans
• Cool Whip® Free topping
• crumbled, low-fat graham crackers

Details

Servings 8
Preparation time 10mins
Cooking time 240mins
Adapted from skinnymom.com

Preparation

Step 1

Combine cream cheese, Cool Whip®, sour cream, lemon juice, vanilla extract, and Stevia. Stir until blended.

Add pumpkin and pumpkin pie spice. Mix well until blended.

Spoon mixture evenly into graham cracker crust. Top with (optional) crushed graham crackers, crumbled pecans, or Cool Whip® Free.

Chill in the fridge for a few hours and serve.