No baking required!
I love everything pumpkin– from pie to yogurt to muffins. I make a scrumptious no bake cheesecake with the combo of Cool Whip and cream cheese with some sugar and vanilla or almond extract, so it got me thinking, “What about adding pumpkin?”
Bam.
If you want to make this sugar-free and/or gluten free, substitute sugar-free whipped topping and a 1/4 cup of truvia for the real sugar. You can also make a crust similar to my Guilt-Free Lemon Cheesecake with ground almonds or pecans.
Ingredients:
1 8oz package cream cheese
1 tub all natural whipped topping (like Cool Whip)
1 can pumpkin
¼ tsp nutmeg
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
1 Tb vanilla extract
¼ cup white sugar
¼ cup brown sugar
Directions:
Bring cream cheese and whipped topping to room temperature so they’re easy to mix. Blend together all ingredients in mixer. Pour into pre-made graham cracker crust and freeze for 2 hours. Take out of freezer 30 minutes before serving.
Top with whipped cream and ground nutmeg.
If you have extra filling, pop it into some cups and serve with graham crackers drizzled with chocolate. Pumpkin Mousse. Your welcome!
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So I’m gonna try it with the nut crust, but not sure if I should bake the crust first. Seems like it would be more stable? Have you tried?
I would definitely bake the crust for about 10-15 minutes to enhance the nutty flavor! A pecan or almond crust would be divine. Add in a little bit of sugar and cinnamon!
Have you tested this recipe using low-glycemic sweeteners like stevia, truvia? If so, can you provide equivalents to alter the recipe? Love your website & recipes!
Hi Ronda! Yes, substitute out the 1/4 cup sugar and 1/4 cup brown sugar for 1/4 cup truvia. For truvia substitutions, it’s normally half the amount of regular sugar. xxoo
What size tub of Whipped Cream? Also are you using pumpkin puree or canned pumpkin pie? What size can of pumpkin?
Medium tub of whipped cream and pumpkin puree (Libby’s)– just the regular “soup can” size of pumpkin.