No-Bake Pumpkin Cheesecake
Recipe from Diabetic Living
SERVINGS
14
PREP TIME
30 mins

No-Bake Pumpkin Cheesecake

Pomegranate seeds are a festive garnish for this flavorful dessert.

Recipe from Diabetic Living
Recipe from Diabetic Living
Ingredients
  • 1   recipe Graham Cracker Crust (see recipe below)
  • 1   envelope unflavored gelatin
  • 1/4  cup water
  • 1 1/2 8  ounce tub light cream cheese
  • 1  15  ounce can pumpkin
  • 2   tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
  • 1   teaspoon ground cinnamon
  • 3/4  of an 8-ounce container frozen light whipped dessert topping, thawed
  •  Frozen light whipped dessert topping, thawed (optional)
  •  Ground cinnamon, chopped pecans, and/or pomegranate seeds** (optional)
Graham Cracker Crust
  • 3/4  cup finely crushed graham crackers,
  • 3   tablespoons canola oil
  • 2   tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar

Related Video
How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

Directions
1. 
Prepare Graham Cracker Crust; set aside. In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
2. 
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
3. 
Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds. Makes 14 servings.
Graham Cracker Crust
1. 
Prepare Graham Cracker Crust; set aside. In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
2. 
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
3. 
Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds. Makes 14 servings.

Tip

  • *Sugar Substitutes:

    Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.

    PER SERVING WITH SUBSTITUTE: same as above, except 136 cal., 11 g carbo.

Tip

  • **Test Kitchen Tip:

    To remove the seeds from a pomegranate, cut the pomegranate in half through the skin. Remove the peel and break the fruit into sections. Then separate the seeds from the membrane.

nutrition information

Per Serving: cal. (kcal) 150, Fat, total (g) 8, chol. (mg) 11, sat. fat (g) 4, carb. (g) 14, fiber (g) 1, pro. (g) 5, sodium (mg) 144, Other Carb () 1, Fat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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