Skinny Pumpkin Cheesecake

This past Thanksgiving I made a no-bake Skinny Pumpkin Cheesecake adapted from Skinny Taste.

I love this recipe, but I made a few edits to make it just a little bit healthier (less sugar!) and more my own. I also made the quantity a little larger, so it should serve about 10. It was fabulous ... and no one knew it was “healthy”, that’s the best part. ⁣

Skinny Pumpkin Cheesecake

Makes 10

Type Vegan

Time 10 minutes (+ 3hours to set)

Ingredients

Crust:

• 5 oz of crushed graham cracker ⁣

• 3 tbsp of Truvia brown sugar blend⁣

• 4 tbsp butter⁣

Filling:

• 16 oz 1/3 less fat Philadelphia Cream Cheese⁣

• 3/4 cup pureed pumpkin, canned is fine⁣

• 2 tsp vanilla

• 2 tsp cinnamon⁣

• 2 tsp pumpkin pie spice⁣

• 1/2 cup Truvia brown sugar blend⁣

• 2 oz sugar-free cool whip ⁣

Instructions

1. Preheat oven to 350 degrees F

2. Blend the crust ingredients together in a food processor and pat down the mixture in the pie pan until even. ⁣

3. Bake the crust for 10 minutes until light brown on the edges. ⁣

4. For the filling, mix everything together until smooth. Pour filling onto cooked pie crust and smooth with a spatula. ⁣

5. Sprinkle cinnamon + pumpkin pie spice on top & let sit in the fridge for 2-4 hours.

Notes

*Adapted from SkinnyTaste

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