No-Bake Pumpkin Cheesecake
Minutes Prep Time: 10
Minutes Total Time: 130
Servings: 8
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 130
Servings: 8
Difficulty: easy
1/4 cup cold water
1 envelope (.25 oz each) unflavored gelatin
1 pkg (8 oz each) cream cheese
1 cup canned solid-pack pumpkin
1/2 cup granulated sugar
1/2 teaspoon pumpkin pie spice
2 cups Reddi-wip® Original Dairy Whipped Topping
1 graham cracker pie crust
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 37 mg | 4% |
Carbohydrate | 34 g | 11% |
Cholesterol | 35 mg | 12% |
Total Fat | 15 g | 24% |
Iron | 1 mg | 5% |
Calories | 293 kcal | 15% |
Sodium | 194 mg | 8% |
Protein | 4 g | 8% |
Saturated Fat | 8 g | 39% |
Sugars | 22 g | 2% |
Vitamin C | 1 mg | 2% |
Place water in small saucepan and sprinkle with gelatin; let stand 1 minute. Stir over low heat until gelatin is dissolved, about 3 minutes. Remove from heat; set aside.
Blend Neufchatel cheese, pumpkin, sugar and pumpkin pie spice in large bowl with electric mixer on medium until smooth. Add gelatin mixture; beat on low until combined. Gently fold in Reddi-wip just until blended. Pour into crust. Cover and refrigerate 2 hours or until firm.
Cut into 8 slices. Top each slice with additional Reddi-wip just before serving.
For a vanilla cheesecake, replace canned pumpkin and pumpkin pie spice with 8 ounces plain low-fat yogurt and 1 teaspoon vanilla. Serve with fresh berries.
No-Bake Pumpkin Cheesecake