Pumpkin Spice No-Bake Cheesecake
No need to use an oven for this simple to create cheesecake! Just give yourself enough time for it to chill in the fridge for a few hours, and then it will be ready for you to enjoy!
8 ounces low fat cream cheese
½ cup fresh or canned pumpkin, drained and pureed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
¼ cup brown sugar, unpacked
4 ounces Truwhip™, thawed
9-inch reduced-fat graham cracker crust
- In a large bowl, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. You may use a hand mixer or a spatula.
- Add Truwhip™ and whip until smooth.
- Spoon mixture into pie crust and chill for a few hours in the refrigerator, until firm.
- Cut into 10 even slices.