No Bake Pumpkin Pie

No Bake Pumpkin Cheesecakes

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Thanksgiving is right around the corner and this recipe is perfect to take to the celebration! A healthier version of cheesecake with all those pumpkin spice flavors. I am actually not a huge pumpkin pie fan (gasp…I know) but I really love these pumpkin cheesecakes! I created a version that is a bit lower in fat and higher in protein than a traditional version, but it is just as good! I will also include a note below in case you wanted to make a version with all cream cheese vs Greek yogurt. They are still healthier than a typical cheesecake. I love the individual serving aspect too! No cutting required!

For an all cream cheese version, replace the Greek yogurt with another 2 oz of reduced fat cream cheese. Super easy. I use Oikos Pro Vanilla Yogurt here. If you can’t find it, you can use another brand. The high protein yogurts are thicker than the regular Greek Yogurt so if you use a regular version, it might be a bit softer. You can freeze these for a more solid texture if you want. Just take them out about 5-10 minutes before serving so they are softened a bit.

When it comes to whipped topping, I always use Tru Whip. It is my favorite brand. It has no artificial colors or flavors or strange ingredients. They make an Original, Skinny, Vegan, and Keto version so there is something for everyone!

No Bake Pumpkin Cheesecake

Course: DessertDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

151

kcal
Protein

4

g
Fat

7.5

g
Carbohydrates

26

g

Ingredients

  • 5 Mini Prepared Graham Cracker Pie Crusts

  • 2 oz reduced fat cream cheese, softened

  • 2.5 oz (75g) Oikos Pro Vanilla Greek Yogurt (one half of a 5.3oz container)

  • 2 oz Tru Whip whipped topping (thawed)

  • 1/4 cup canned pumpkin puree

  • 3 tbsp sugar or sweetener (I use Lakanto monk fuit)

  • 1/2 tsp cinnamon

  • 1/2 tsp vanilla

  • 1/2 tsp pumpkin pie spice

Directions

  • Combine cream cheese, pumpkin, sweetener, yogurt, vanilla, and spices in a medium sized bowl with a hand mixer.
  • Fold in Tru Whip and combine.
  • Divide between pie shells and refrigerate for a few hours. You can also freeze for a firmer consistency.

Notes

  • If you freeze, remove from the freezer about 10 minutes before serving. You can also replace the yogurt with another 2 oz of cream cheese. This version will be a bit firmer.

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