Cheesecake lovers where you at?! I’ve got THE cheesecake you must make this season – (healthier) PUMPKIN CHEESECAKE.

You saw this coming, yes? “This” being another pumpkin recipe.

We’re still in pumpkin mode here, likely through the end of the year. But I couldn’t let this season pass us by without bringing you some seasonal cheesecake.

Cheesecake is one of those classic desserts that I wish I made more often. But it’s so damn time consuming. Okay, I recant – I want you to make this but I’m just being honest, and I want you to be prepared that this recipe will require some planning and time.

It’s not that the labor in and of itself is time consuming, it’s that baking a cheesecake takes planning ahead… Getting the ingredients to room temperature, the almost hour of baking, the hour of cooling, the four hours of chilling in the fridge…

That takes some time.

BUT BUT BUT. I think we can all agree it’s so worth it, right?

When you and your guests bite into the delicious, creamy pumpkin cheesecake, it’s totally worth it.

Contents

(Healthier) Pumpkin Cheesecake

I’m talking *healthier* meaning we’re cutting back on some traditional ingredients (i.e. sugar) and lightening things up a tad.

Don’t worry, I really don’t think anyone will even know the difference so it can be our little secret.

what you need

  • springform pan
  • graham crackers (I used chocolate. See notes in recipe for gluten-free options.)
  • unsalted butter
  • regular cream cheese
  • plain Greek yogurt
  • canned pumpkin
  • sugar
  • eggs
  • pumpkin pie spice
  • flour (1-to-1 gluten flour can be used.)

Key steps for baking the best cheesecake

  • ROOM TEMPERATURE INGREDIENTS. This is absolutely key in getting a smooth cheesecake batter with no lumps. If you’ve attempted baking cheesecake with cold cream cheese or even somewhat room temperature cream cheese with cold eggs, the combo is a no-go. So make sure your cream cheese, yogurt, eggs and pumpkin are all set out beforehand and get to room temperature before beginning.
  • DO NOT OVER-MIX. Over-mixing the batter will create too much air and could lead to cracks when baking because the filling will likely rise too quickly then fall once it cools.
  • BAKE IN A WATER BATH. Now this step isn’t 100% necessary but it will give your cheesecake a nice smooth top and will help prevent cracking. I go over all the step-by-step photos for a baking a cheesecake in a water bath in this post.

Mmm guys. It’s so light and delicious. The hardest part is waiting for it to chill but that just means you can make this recipe ahead of time (a full day in advance if you’d like) and then you’re ready to bring the best part of the meal to the dinner table.

Gluten-Free Options

I know I’ve got a lot of gluten-free folk out there so I wanted to make sure you knew this recipe was gluten-free friendly.

  • The Crust. I used graham crackers here – Pamela’s has gluten-free options – OR I’ve also made crusts like this with Simple Mills Crunchy Cookies. The pecan and cinnamon would be delicious here, but the chocolate cookies should work too! Same ratio of butter as written in the recipe.
  • The flour. The flour helps to stabilize things. I used Bob’s Red Mill 1-to-1 Baking Flour, but you can use regular all-purpose, whole wheat, whole wheat white. I wouldn’t use a grain-free flour here though.

This pumpkin cheesecake is easier than it seems – you just have to be patient.

And your guests will thank you for your patience too 😉

Let me know if you make this recipe!

Leave a review and comment here on the blog! I love hearing from you and it helps other readers too!

Xx Ashley

CRUST

  • 1 cup graham cracker* crumbs (about 9 sheets – see notes for gluten-free options)
  • 4 TBSP butter

FILLING

  • 2 8oz packages cream cheese
  • 1/2 cup plain Greek yogurt (2% or full-fat is best)
  • 1 cup canned pumpkin
  • 3/4 cup granulated sugar (white, light brown, coconut works)
  • 2 large eggs
  • 1 TBSP pumpkin pie spice
  • 2 TBSP flour (whole wheat, all-purpose or a 1:1 all-purpose gluten-free blend)
  1. Preheat oven to 350ºF and grease 8″ springform pan with butter; set aside.
  2. In medium bowl combine graham cracker crumbs with melted butter and sugar; stir until thoroughly mixed. Press evenly into bottom of springform pan, use back of measuring cup to flatten. Bake for 8 minutes; remove from oven to cool before wrapping edges/bottom tightly in foil. Reduce oven temperature to 325ºF.
  3. Meanwhile prepare the cheesecake filling; using paddle attachment of stand mixer or electric hand mixer, beat together cream cheese until smooth for about 2 minutes. Add in granulated sugar, greek yogurt, pumpkin and vanilla, beating again until completely smooth.
  4. Add in eggs one at a time, mixing on low-medium speed. Then add in flour and pumpkin pie spice. Use large rubber spatula to scrape down the sides of the bowl as needed. Try not to overmix here. Stop mixing as soon as last egg is incorporated.
  5. Pour cheesecake filling onto pre-baked crust in foil-wrapped springform pan; place pan in bottom of roasting pan with 1″ hot water. Carefully transfer to oven and bake at 325ºF for 45-55 minutes or until middle has just set. The middle should jiggle slightly (like jell-o) but look firm. If you skip the “water bath” step the cheesecake may crack, but you could also cover with a chocolate ganache if you’d like.
  6. Turn off oven, crack door, and allow cheesecake to cool in oven for 1 hour before covering and transferring to fridge and chilling for 8 hours.
  7. Keep cheesecake chilled just before serving. Enjoy!

Recipes Notes:

CRUST OPTIONS: You can use honey graham crackers, chocolate graham crackers (gluten-free options work), or Simple Mills makes a great grain-free crunchy cookie that can be used. Just grind up enough cookies for 1 cup crumbs. Cheesecake can be prepped a day in advance. Keep chilled just before serving.

Nutrition Information:

Category: dessert Method: bake Cuisine: American Keywords: greek yogurt cheesecake, holiday cheesecake, gluten free cheesecake Author: Ashley @ Fit Mitten Kitchen

This Is One Pumpkin Cheesecake Recipe That Is Actually Good for You

What better way to celebrate the fall season than a delicious pumpkin cheesecake? Not only that, but a pumpkin cheesecake that is actually considered healthy! This easy-to-make pumpkin cheesecake cuts the sugar and fat, and adds some Greek yogurt that will leave your gut feeling happy.

Here’s what you’ll need and a step-by-step look at putting together your very own healthy pumpkin cheesecake.

Makes 8-10 servings

Ingredients

9 cinnamon graham crackers (about 1 sleeve), crushed
4 tablespoons melted butter
16 oz. low-fat cream cheese, at room temperature
1/2 cup Greek yogurt
15 oz. can pumpkin
2 eggs
¼ cup honey
1 tablespoon cornstarch
½ teaspoon vanilla
1 teaspoon pumpkin pie seasoning
Whipped cream

How to Make It

1

Crush the graham crackers

Kiersten Hickman/Eat This, Not That!

Place 9 cinnamon graham crackers into a gallon-size plastic bag, then seal it. Using a rolling pin, roll over the graham crackers until they have the same consistency as sand.

2

Combine with butter

Kiersten Hickman/Eat This, Not That!

Melt 4 tablespoons of butter, which can easily be done in the microwave for 30-45 seconds. Combine the butter in a bowl with the graham cracker crumbs. Mix with a spoon.

3

Press down the crust in a pan

Kiersten Hickman/Eat This, Not That!

Using a pie pan, or a springform pan, press down the crust mixture. You can easily press down the crust by using the bottom of a glass cup. Bake the crust in the oven for 10 minutes at 350 degrees.

4

Mix together the other ingredients

Kiersten Hickman/Eat This, Not That!

In a large mixing bowl (or electric stand mixer, like this one), whip the low-fat cream cheese. Add in the Greek yogurt, pumpkin, eggs, honey, cornstarch, vanilla, and pumpkin pie seasoning into the bowl, Mix until all ingredients are combined. There may be some small chunks of cream cheese—that’s OK! Leave them. They will bake just fine in the cheesecake.

5

Pour into the crust

Kiersten Hickman/Eat This, Not That!

Pour the mixture into the baked crust. If you’re using a springform pan, you’ll be able to release the cheesecake after it cools so it can stand on its own!

6

Smooth out the top

Kiersten Hickman/Eat This, Not That!

Using a small spatula, smooth out the top of the cheesecake so the mixture is evenly distributed in the pan.

7

Bake for 50 minutes, let it cool in the oven

Kiersten Hickman/Eat This, Not That!

Bake the cheesecake for 50 minutes. I recommend checking it every 5 minutes starting at the 40-minute mark. If the cheesecake starts to crack, it means it’s starting to over-bake, so you can start the cooling process. To cool the cheesecake, open the oven door and turn off the oven. Let it cool in the oven before removing it. A perfectly done cheesecake will actually be slightly jiggly in the middle (about a 2-3 inch circumference), and it will set just fine while cooling.

8

Eat it after 24 hours

Kiersten Hickman/Eat This, Not That!

While the pumpkin cheesecake is still enjoyable to eat after letting it refrigerate for 4-6 hours, I find it is best after a full day. So if you plan on making this pumpkin cheesecake for your Thanksgiving table, prep it a day before your Thanksgiving festivities. When ready to serve, top each slice with some whipped cream, and serve with berries.

Pumpkin Cheesecake Full Recipe

  1. Preheat the oven to 350 degrees.
  2. Place the graham crackers in a large plastic bag. Use a rolling pin to crush the crackers into a sand-like consistency.
  3. Combine the graham cracker crumbs and melted butter in a bowl.
  4. Pack the mixture into a 9-inch pie pan or a springform pan.
  5. Bake the crust for 10 minutes.
  6. While baking, whip the low-fat cream cheese with an electric mixer.
  7. Add in the Greek yogurt, pumpkin, eggs, honey, cornstarch, vanilla, and pumpkin pie seasoning into the bowl. Mix until all ingredients are combined.
  8. Pour the cheesecake mixture into the pan with the baked crust.
  9. Bake in the oven for 50 minutes.
  10. When it’s ready to cool, turn off the oven and open the oven door. Leave the cheesecake in there until the oven completely cools.
  11. The cheesecake should be eaten after it’s been chilled for at least 4-6 hours, but it’s best if you wait a full 24 hours.
  12. Top each slice with some whipped cream, and serve with berries.

Eat This! Tip

Don’t make the same mistake I did! If you leave the cheesecake in the oven for too long, or let it bake at a higher temperature, the top of the cheesecake is likely to crack. Avoid the cracks by cooling the proper way (explained above), and by stopping the baking process before it starts to crack. A cheesecake is officially done when you shake it and 2-3 inches of the center are still slightly jiggly. Don’t worry, it will set just fine.

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.

3.5/5 (2 Reviews)

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My Reduced Fat Pumpkin Cheesecake is has a layers of pumpkin filling and a fresh creamy yogurt cheesecake. It’s a lighter healthier dessert to serve your family this Thanksgiving.

This year I wanted to create a Thanksgiving menu that is a little bit healthier. I wanted to focus on recipes that seemed decadent while including some simple ingredient switches to make things a little lighter on the calories. This Pumpkin Cheesecake is a perfect example. It is made with reduced fat cream cheese and a touch of non-fat Greek yogurt. It still has that rich and cheesy cheesecake taste, it just isn’t as dense.

When Charles saw this cheesecake in the fridge and I told him that it was a pumpkin cheesecake he thought that it was a good time to inform me that he doesn’t like pumpkin. I had not picked up on this in the past 10 years, and I felt bad until he completely changed his mind. After dinner Charles grabbed a lone piece of cheesecake that was sitting on the counter and he ate it, and proclaimed that he really liked it! So apparently this cheesecake can win over even people who claim that they don’t love pumpkin.

In the past I prepared this recipe as bars made in an 8 inch square pan. This was the first time that I used the recipe to make a cheesecake. It was a little shorter than I expected – you could certainly opt to increase the amount of pumpkin and cheesecake fillings to fill up your spring form pan. I like the smaller serving size since it gives you the opportunity to also try a slice of apple pie! As my Dad calls it, the “side by side comparison”.

If you do not own a spring form pan, you can make this recipe in a parchment lined baking pan instead. Just make use you line the pan with parchment paper so that you can remove the bars from the pan to slice them up!

I chose to garnish my pumpkin cheesecake with a drizzle of caramel, but you could dust it with cinnamon instead.

How to make Reduced Fat Pumpkin Cheesecake:

Prep Time 45 minutes Active Time 15 minutes Additional Time 3 hours Total Time 4 hours

  • 1 1/2 cups Graham Cracker Crumbs
  • 5 tablespoons Butter
  • 8 ounces Reduced Far Cream Cheese
  • ¾ cup Fat Free Greek Yogurt
  • 2 eggs (whites and yolks separated)
  • ¼ cup, plus 2 tablespoons Sugar
  • 2 tablespoons Flour
  • 1 tablespoon Lemon
  • 2 teaspoons Vanilla
  • 1 can Pumpkin Pie Filling

Instructions

Heat your oven to 350 degrees. Melt the butter in a small bowl in the microwave. Stir in the Graham Cracker Crumbs and 1 tablespoon sugar, and then press the mixture into the spring form pan. Place in the oven and bake for 10 minutes. After 10 minutes, remove from the oven and let cool.

While the crust bakes, beat the cream cheese with a mixer on medium speed for 1 minute. Then add the yogurt, egg whites, 1/4 cup sugar, and flour. Beat for another 3 minutes, stopping to wipe down the sides of the bowl. Add the lemon juice, butter, and vanilla. Mix for another minute.

Prepare the pumpkin layer by stirring together the pumpkin pie filling, egg yolks, and remaining sugar.

Assemble by pouring the pumpkin layer over the crust. Then pour the cheesecake layer over. Bake for 35 minutes total, covering the cheesecake with foil after 20 minutes. Let cool for 20 minutes, then refrigerate for 3 hours to let set. Slice the cheesecake with a clean knife that has been run under hot water and dried. Dust sliced bars with cinnamon or drizzle with caramel.

Years back I worked at the Olive Garden – I am positive this has been mentioned before. If not, now you know. Anyway, every year I looked forward to one item on the menu. One item that only came out once a year to grace us with its pure awesome deliciousness.

Do you know what that one item is?

I bet you can guess?

Yep! PUMPKIN CHEESECAKE. OMG I swear – if I could – I would fill a bathtub with pumpkin cheesecake, dive in, and eat until I passed out from a pumpkin cheesecake food coma. Hmmm I am guessing this slight obsession had something to do with my weight issues back then. Details.

Actually, lets talk about Olive Garden Pumpkin Cheesecake details. For those of you still in denial that cheesecake has calories you want to look away at point. Okay….1 slice of Olive Garden Pumpkin Cheesecake has 870 calories and 46 grams of fat!! Friends, even if we share this we are still looking at 435 calories and 23 grams of fat. Dang! My jeans get tight from just reading that.

Hey denial peeps you can look back now.

Obviously, that is an insane amount of calories and while you can enjoy a slice once in the greatest while you certainly can’t make Olive Garden a part of your weight loss plan. Until now…

You know I gots you.

Last week, I got the hankering for pumpkin cheesecake. Yes I just used the word hankering. Is that even a real word. Moving on… instead of ruining a weeks worth of exercise on one slice of Olive Garden pumpkin cheesecake, I made my own instead.

Yay!

Even better, I decided to create the perfect portion controlled size using a muffin pan. Double yay!

Let’s talk about the recipe starting with the crust. A few weeks ago I was watching the Food Network (can’t remember the exact show) and the chef made a graham cracker crust that included pecans. I love pecans and thought that sounded delicious so I decided to throw some in for this cheesecake crust.

I used 10 sheets of graham crackers, ¼ pecan halves, and 2 tablespoons softened butter. I put everything into a food processor and processed it on high until it turned into crumbs.

Next I sprayed a 12-cup muffin pan with cooking spray and lined each cup with a strip of foil. This little trick helps to lift the cheesecakes out after they chill and set.

Into each cup I scooped about 2-3 tablespoons of crumb mixture.

Then, using a spoon, I flattened down the crumb mixture. Afterwards, I stuck the muffin pan in the refrigerator for about 15 minutes. This helps the crust to chill and firm up

While the crust was chilling I made the pumpkin cheesecake filling. Just typing this is making me excited and wanting more. The filling is so easy to make. Start with 2 (8-ounce) blocks of softened cream cheese. I used one low-fat block and one full-fat one.

Using my hand mixer, I beat the cream cheese on medium high until it was creamy.

Then I added in the eggs, pure vanilla extract, pumpkin pie spice, both sugars, and continued to blend on medium high until the filling is luscious and creamy. This only takes about 2-3 minutes.

Now it’s time to add in the star ingredient pumpkin. I used 1 cup of pumpkin. That seems to be the standard amount in most recipes. Pumpkin adds a lot of moisture to recipes so you need to be careful with the amount used. 1-cup seems to be just enough to get that amazing pumpkin flavor and color.

Continue to beat on medium high until you get a bowl of this silky pumpkin deliciousness.

After the filling was done I got the muffin pan out of the refrigerator. I filled each cup to the top with the pumpkin cheesecake filling. Looking back, I probably could have made 18 cheesecakes instead of 12. There is a lot of crumb mixture and filling. Of course the cheese cakes will be smaller but I think it would be fine. Plus, you will get more and each one will have less calories and fat. Something to think about.

I baked the cheesecakes in a 350 degree oven for about 22 minutes. The cheesecakes will still have a little jiggle in the middle (kinda like me HA!) after they bake. Don’t worry they will continue to bake and set after out of the oven.

After the cheesecakes are done baking they need to cool on the counter for about 30 minutes and then chill in the refrigerator for at least 4 hours but preferably overnight.

Once the cheesecakes are chilled and set lift each one out of the muffin pan. Spray a little whip cream on top and garnish with a pecan.

You will LOVE these mini cheesecakes. Each one is the perfect amount to satisfy any pumpkin dessert craving and at only 306 calories so you can certainly fit them in your meal plan.

Mini Pumpkin Cheesecakes Prep time 30 mins Cook time 4 hours Total time 4 hours 30 mins Author: Organize Yourself Skinny Serves: 12 Ingredients

  • Cooking spray
  • 10 full Graham cracker sheets
  • ¼ cup pecans
  • 2 tablespoons unsalted butter, soften
  • 1 (8-ounce) package low-fat cream cheese, softened
  • 1 (8-ounce) package regular cream cheese, softened
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 cup pure pumpkin (not pumpkin pie filling)
  • whip cream and pecans for garnish (optional)

Instructions

  1. Place graham crackers, pecans, and butter into a food processor and blend on high until you get crumbs. This takes about 2 minutes.
  2. Spray a 12-cup muffin pan with cooking spray and line each cup with a foil strip. Spoon 2-3 tablespoons of crumb mixture into each of the muffin cups. Using a spoon, flatten the crumb mixture down into each cup to form the crust. Place the muffin pan into the refrigerator for 15 minutes. This helps the crust chill and firm up.
  3. Place the cream cheese into a large bowl and, using a hand mixer, beat until creamy.
  4. Add in the eggs, vanilla extract, pumpkin pie spice, both sugars, and beat until blended and creamy.
  5. Add in the pumpkin puree and continue to beat until blended and creamy.
  6. Preheat oven to 350 degrees.
  7. Remove the muffin pan from the refrigerator and divided the cheesecake filling among the 12 muffin cups.
  8. Bake for 20 – 22 minutes or until the cheesecakes are set but the center still a little jiggly.
  9. Let the cheesecakes cool, in the muffin pan, on the counter for 30 minutes.
  10. Place cheesecakes in the refrigerator to chill for at least 4 hours or overnight.
  11. Using the foil handles, lift each cheesecake out of the muffin cup. If using garnish the top with a little whip cream and a pecan. Enjoy.

Notes Make-ahead instructions
These cheesecakes can be made up to 5 – 7 days ahead of time. Nutrition Information Serving size: 1 cheesecake Calories: 306 Fat: 16 Carbohydrates: 36 WW Points +: 8 Fiber: 2 Protein: 5 3.2.2925

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Creamy pumpkin cheesecake bars full of warm, cozy spices. This easy recipe may be low in calories but definitely not in flavor! Everyone raved about them!

Every year, I look forward to Thanksgiving more than any other day of the year, even compared to my birthday or Christmas. As the holiday where it’s perfectly acceptable—encouraged, even!—to spend all day in the kitchen cooking and baking cozy, flavorful dishes to share with loved ones, Thanksgiving creates warm fuzzy feelings in my heart and brings peace and joy to my soul.

My dad is usually the one in charge of our feast’s menu, and I volunteer as the “sous chef” to help him with whatever vegetable chopping, pot stirring, sausage browning, potato mashing, dough kneading, thermometer finding, and dish washing that he needs. Since we’re both borderline workaholics and put in 50-60 hours a week at our respective jobs, I always feel really lucky to spend that much time in the kitchen with him, doing something that we both love.

Throughout my childhood, we always made the same dishes year after year after year. Turkey cooked on the Webber, sans gravy (almost nobody in my family enjoys it!), Great-Grandma’s cranberry salad with oranges and pecans, green bean casserole with fried onions, sweet potato casserole with green apples and toasted marshmallows, Great-Grandma’s sausage stuffing with plenty of pecans and celery, Dad’s whole wheat rolls from the recipe he created in graduate school, classic mashed potatoes, Great-Grandma’s pecan pie with lots of extra nuts, and Libby’s pumpkin pie with a side of whipped cream.

Whew!

Tradition is very important to many members of our family, so it wasn’t until I reached my senior year in high school that we began tweaking the menu. We never modified or replaced any of Great-Grandma’s recipes—those were classics and the family would mutiny!—but Mom and I started out slowly by swapping sautéed green beans for the casserole, a healthier maple sweet potato casserole for the 1950’s recipe, and eventually roasted Brussels sprouts and a spinach salad for the green beans.

In college, I asked if I could play around with the pumpkin pie recipe, and my parents hesitantly agreed, under the condition that I would never tweak their favorite pecan pie. I tried a gingersnap crust, which disappeared twice as fast as the usually Libby’s recipe; adding a layer of melted dark chocolate, which everyone but one grandmother adored (we’re a family of chocoholics, after all!); and even a crustless version.

However, the one year that I suggested omitting the pumpkin pie altogether in favor of a pumpkin cheesecake, my parents immediately offered that we could have two pumpkin desserts instead. Apparently, different versions of pie were okay—but not entirely different pumpkin desserts!

So this year when I started craving fall-flavored cheesecake, I made these Skinny Pumpkin Cheesecake Bars well in advance of Thanksgiving instead. (I already promised my parents that I’d make this insanely good pie!) But with their creamy texture and cozy spices, these cheesecake bars still made my parents think twice about their Thanksgiving desserts!

Even better? These sweet cheesecake bars are entirely clean eating friendly! No refined, artificial, or crazy stuff in these… Just good, wholesome, healthier ingredients.

They start with the crust. Instead of graham crackers, you’ll use brown rice cereal as the base. I know, I know… It sounds strange, but it works! Pulse the cereal into crumbs in your food processor or blender, and mix them with melted butter and milk. They actually start to smell really comforting in the bowl, before you even press the crust into the pan to bake!

Because the cereal is more absorbent than graham crackers, you’ll bake the crust for a lot longer than usual. Use your best judgment, and if the crust still feels wet to the touch, you can let it bake a little longer. Mine finished at around 20 minutes, but if you prefer a crunchier crust, leave it in the oven for a few more minutes.

The base of the cheesecake filling is a combination of Greek yogurt and Greek yogurt cream cheese. Greek yogurt cream cheese has fewer calories and more protein than regular cream cheese, but it still has the same iconic taste. I found mine at Safeway (their own Lucerne brand), and some Walmart stores carry the Greek Mountain Farms brand, too. Remember to buy the brick-style block, not the tub!

Note: If you can’t find Greek yogurt cream cheese, substitute Neufchâtel cream cheese (⅓-less fat) instead.

The cheesecake is sweetened with one of my new favorite products: vanilla crème stevia. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. It’s a much more concentrated sweetness compared to regular sugar, so a little goes a long way! You’ll only need ½ teaspoon to sweeten these bars, which is the equivalent of ½ cup of sugar. I generally use the SweetLeaf brand, and I’ve found it at health-oriented grocery stores as well as online. (Amazon generally sells it for a fairly low price!)

And of course… You can’t have pumpkin cheesecake bars without the pumpkin! You’ll need regular ol’ pumpkin purée, not pumpkin pie filling. The latter contains refined sugar, which we’re avoiding in this healthier recipe! To round out the cozy fall flavors, you’ll also mix in the best trio of spices: cinnamon, nutmeg, and ginger.

Like with regular cheesecake, you’ll bake these bars low and slow at 300°F. However, they bake much faster than traditional larger round ones, and they’re done after just 20 minutes! It’s really important to let them cool completely before covering them with plastic wrap and chilling for 3 hours. The chilling allows the bars to set, which creates the best texture, as well as gives the spice flavors time to meld.

Now who’s ready for dessert??

Skinny Pumpkin Cheesecake Bars 1.0 from 1 reviews

Yields: 16 cheesecake bars These creamy cheesecake bars are perfect for fall! They’re full of sweet pumpkin flavor and cozy spices. Leftovers will stay fresh if covered with plastic wrap or in an airtight container in the refrigerator for at least 6 days.

  • for the crust
  • 2 ½ cups (75g) brown rice cereal
  • 2 tbsp (26g) Truvia
  • 1 tbsp (14g) unsalted butter, melted
  • 5 tbsp (75mL) nonfat milk, room temperature
  • for the filling
  • 1 (8oz) block Greek yogurt cream cheese, softened
  • 1 cup (240g) plain nonfat Greek yogurt
  • ¾ cup (183g) pumpkin purée
  • ¾ tsp vanilla crème stevia
  • 1 large egg white, room temperature
  • 1 tsp cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 tsp vanilla extract
  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. To prepare the crust, add the cereal to a food processor or blender, and pulse until the cereal turns into fine crumbs. Transfer to a bowl, and stir in the Truvia. Mix in the butter and milk until all of the cereal mixture is completely incorporated. Gently press the mixture into the prepared pan. Bake at 300°F for 18-21 minutes or until it feels dry to the touch. Cool completely to room temperature.
  3. To prepare the filling, beat the cream cheese and Greek yogurt in a medium bowl until smooth. Mix in the pumpkin purée and stevia. Mix in the egg white, stopping when just incorporated. Mix in the cornstarch, cinnamon, nutmeg, ginger, and vanilla until just incorporated.
  4. Spread the filling on top of the cooled crust. Bake at 300°F for 18-22 minutes or until the center barely jiggles when the pan is gently shaken. Cool completely to room temperature in the pan before covering with plastic wrap, ensuring that the plastic wrap completely touches the tops of the cheesecake bars. Chill for at least 3 hours before slicing and serving.

Notes: The brown rice cereal should yield about 1 ⅛ cups of crumbs. The same amount of graham cracker crumbs may be substituted instead; then omit the Truvia and reduce the milk to 3-4 tablespoons.
Any granulated sweetener may be substituted for the Truvia in the crust. Any milk may be substituted as well.
If you can’t find Greek yogurt cream cheese, substitute Neufchâtel cream cheese (⅓-less fat).
This powdered stevia may be substituted in place of the vanilla crème stevia, along with an additional 1 teaspoon of vanilla extract. I cannot guarantee whether any other substitutions will work, and I do not recommend using any other liquid sweetener (i.e. maple syrup, honey, or agave). The ¾ teaspoon of vanilla crème stevia is the equivalent of ¾ cup of granulated sugar, and if substituting another granulated sweetener, the baking time may change.
I used this Skinny Whipped Cream recipe to top the bars in the photos in the blog post above.
{gluten-free, clean eating, low fat, low calorie, high protein} 3.2.2925

View Nutrition Information

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Pumpkin-Yogurt Cheesecake

  1. Position the oven racks in the center and lower third of the oven. Fill a baking dish or roasting pan about half full with water and place on the lower rack. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside.
  2. Grind the graham crackers and 1 tablespoon of the granulated sugar in a food processor until fine crumbs. Add the butter and 1 tablespoon water and pulse until moistened. Press into the bottom of the prepared pan. Bake on the center rack until firm and browned, 10 to 12 minutes. Let cool completely.
  3. Beat the cream cheese, brown sugar, salt and remaining 1/3 cup granulated sugar with an electric mixer on medium speed in a large bowl until smooth and fluffy. Reduce the mixer speed to low and beat in the yogurt and eggs until blended. Then beat in the pumpkin puree, flour, pie spice and vanilla until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated from the bottom of the bowl.
  4. Pour the batter over the crust and rap the pan against the countertop to release air bubbles. Bake the cheesecake on the center rack until the center is only slightly jiggly, 50 to 60 minutes. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 15 minutes, then transfer it to a wire rack. Run a thin sharp knife between the cheesecake and the pan to release the sides. Let cool completely, then refrigerate until cold, at least 4 hours and up to overnight. Release the sides of the pan and dust the top with the confectioners’ sugar before serving.
  5. Copyright 2016 Television Food Network, G.P. All rights reserved

This mini pumpkin greek yogurt cheesecake recipe has only 130 calories per serving, and is SO easy to whip up!

Have you guys noticed? I don’t really post dessert recipes anymore.

I used to post some pretty crazy desserts. Ie: these Caramel Popcorn Brownies. At one point I did the ’12 Days of Christmas Cookies’ and made 12 batches of cookies in 5 weeks. Plus a LOT of batches that weren’t up to snuff. It was total dessert overload, and guess what? Ben doesn’t eat dessert. So yeah. That’s a lot of desserts hanging around a person with very little willpower.

But somewhere along the line I realized that putting desserts inside of other desserts, or on top of other desserts, or swirled in other desserts, wasn’t fun anymore. And they weren’t good for me, and they certainly weren’t good to have lying around the house.

So on my quest for healthier recipes, desserts have kind of fallen by the wayside. But today, I’m sharing a healthier dessert option that is still totally fun, and guess what? You don’t even have to share your pumpkin greek yogurt cheesecake. Sharing is so overrated.

Can I be honest with you? I’ve been craving pumpkin since mid-August. Normally I’m all ‘noooo pumpkin! Be gone!’, but this year I was more ‘when is it officially acceptable for me to bust out the p-to-the-umpkin?’

So yeah. I think it’s finally acceptable. Hurray!

And let’s face it. I’m a huge cheesecake fan. HUGE. And ever since I made these Key Lime Greek Yogurt Cheesecakes back in March, I’ve been itching for a new flavor.

I had to play around with this greek yogurt cheesecake recipe to get the perfect pumpkin: greek yogurt: cream cheese ratio, and I think I’ve finally found it. These taste so close to pumpkin pie that it’s crazy. Those awesome pumpkin pie spices: cinnamon, nutmeg and cloves. With just a hint of tangy cream cheese.

And the whole thing is just SO creamy and dreamy, you are never going to believe that between the pumpkin puree and the yogurt, these babies are lightened up to only 130 calories each.

So you can have your pumpkin greek yogurt cheesecake and eat it too 😉

Watch the video below to see exactly how I prepped these mini cheesecakes. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

More mini cheesecakes for us!

  • these Key Lime Greek Yogurt Cheesecakes are another light option
  • these Cranberry Sauce Mini Cheesecakes use leftover cranberry sauce
  • or screw the diet and go all out with these Mini Peanut Butter Cup Cheesecakes on a Pretzel Crust

Mini Pumpkin Greek Yogurt Cheesecake

Course: Dessert Cuisine: American Keyword: healthy dessert, pumpkin, Thanksgiving Calories: 127kcal Author: Denise Servings: 12 This mini pumpkin greek yogurt cheesecake recipe has only 130 calories per serving, and is SO easy to whip up! Prep Time15 mins Cook Time25 mins Total Time40 mins

  • 4 oz light cream cheese at room temperature
  • 1/3 cup sugar
  • 1/2 cup yogurt at room temperature
  • 1 cup pumpkin puree not pumpkin pie filling, at room temperature
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 tsp vanilla
  • 1 egg at room temperature

crust

  • 3 tablespoons butter 42 g
  • 1 tablespoon sugar
  • 3/4 cup graham cracker crumbs 84 g
  • Heat oven to 350°F. Line a standard muffin tray (12-count) with muffin liners and set aside.
  • In a medium bowl, beat together all pumpkin cheesecake ingredients.
  • In a microwavable dish, melt the butter. Stir in the sugar and graham cracker crumbs until evenly distributed.
  • Press about 1 tablespoon of crumbs in the bottom of each muffin liner. Top with 1.5-2 tablespoons of the cheesecake.
  • Bake for 25 minutes. The cheesecakes may seem slightly jiggly but they will set.
  • Cool at room temperature for one hour, then refrigerate for 2 hours.

Notes

Cheesecakes keep in the fridge for 4-5 days.

Nutrition

Serving: 1cheesecake | Calories: 127kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 107mg | Fiber: 2g | Sugar: 10g

Products used in this recipe:

Creamy, dreamy spiced No-Bake Pumpkin Cheesecake with pecan graham cracker crust is the perfect healthy fall dessert. It’s easy to make and tastes amazing!

Have I ever told you that cheesecake is one of my favorite desserts? Ok, it probably is my favorite dessert. But only really good cheesecake. The kind that’s tall and dense, creamy and not too sweet. The kind my mom used to make for my birthday when I was young. Yes, this dietitian is a huge fan of one of the most calorically dense, notoriously unhealthy foods out there. And I have no shame.

Of course, I don’t eat cheesecake often. For one thing, my mom now lives five hours away and teleportation hasn’t yet been invented. And I don’t want to make it myself. Between just my husband and me, we really shouldn’t have an entire cheesecake laying around the house. Also, cheesecakes take forever to bake and cool down to the perfect chilled temperature where slices are easily cut and optimal for devouring. And store-bought just isn’t acceptable.

That’s where easy little shortcuts like this No-Bake Pumpkin Cheesecake come in. When I have a craving for a little something sweet and indulgent, and I don’t want to spend all day making a cheesecake only to have to wait for it to chill overnight, I know I can easily whip up one of these creamy, healthier cheesecake cups for a quick fix.

Since it’s fall, what better way to utilize pumpkin than in a lightened up, creamy, no-bake version of my favorite treat? I love that these No-Bake Pumpkin Cheesecake cups feel indulgent, but they’re made with healthier ingredients like real pumpkin, Greek yogurt, and light cream cheese. And they only take a few minutes, a few ingredients, and your mixer.

Don’t forget about the delicious crust. In this recipe, it’s made with graham crackers and pecans, which provide a tastier version of classic cheesecake crust. If you have them, though, you can use gingersnaps in place of the graham crackers. They go so well with the spiced pumpkin filling for an even more festive fall treat! Don’t skimp on the pecans! They add a nice crunchy texture and perfectly round out the dessert.

Next time you’re looking for a healthier, quick-fix fall dessert, reach for one of these delicious No-Bake Pumpkin Cheesecakes! You get all of the fun fall flavors with less waiting and more nutrients!

If you make this recipe, please be sure to leave a star rating in the comments below!

Healthy No-Bake Pumpkin Cheesecake

Creamy, dreamy spiced No-Bake Pumpkin Cheesecake with pecan graham cracker crust is the perfect healthy fall dessert. It’s easy to make and tastes amazing!

  • Author: Kaleigh
  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Category: dessert
  • Cuisine: American

Scale 1x2x3x

For the crust:

  • 4 sheets graham crackers
  • 1/3 cup pecans
  • 1/2 tsp cinnamon

For the filling:

  • 8 oz 1/3-less-fat cream cheese, softened
  • 1/3 cup nonfat plain greek yogurt
  • 1 cup pumpkin puree (not pie filling)
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 6 tbsp pure maple syrup
  1. In a food processor or Nutribullet, blend graham crackers and pecans until they form crumbs. Set aside.
  2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together filling ingredients until smooth and fluffy, about 5 minutes. Place in the refrigerator to chill for at least 30 minutes.
  3. To assemble cheesecakes, spoon crust into the bottom of 8 dishes. Divide filling among dishes and top with whipped cream (optional). Return to the refrigerator until ready to serve. They will taste better the longer you chill them.

Keywords: pumpkin cheesecake, healthy pumpkin cheesecake, no bake pumpkin cheesecake

Low-Sugar Pumpkin Cheesecake Pie

posted by Kalyn Denny on November 10, 2016

Low-Sugar Pumpkin Cheesecake Pie is officially my favorite Thanksgiving Dessert, but this cheesecake pie would be great any time you want a pumpkin dessert that’s lower in sugar. Use Dessert Recipes for more recipes like this one!

Watch the video to see if you’d like to make Low-Sugar Pumpkin Cheesecake Pie!

I never was a fan of pumpkin pie, and back in the days when I wasn’t watching my sugar intake I’d always pick banana cream for my Thanksgiving pie. Then I started on a lower-carb/low-glycemic eating path, and discovered a recipe for Reduced Sugar Layered Pumpkin Cheesecake that I really liked, and I made that a few years for Thanksgiving.

Then one year I got the urge to try something slightly different, and came up with this pumpkin cheesecake pie that’s halfway between pumpkin pie and pumpkin cheesecake. It has more pumpkin than the cheesecake recipe did, and the texture is a little closer to pumpkin pie, while still having that creamy mouth feel of cheesecake.

How did I like it? I gobbled up the piece you see in this photo for breakfast when I first posted the recipe! I highly recommend it for a slightly different take on Thanksgiving pie. And if you want a version of this that’s even lower in carbs, you could try making a Low-Carb Walnut Pie Crust for this instead of the purchased crust I used, which is what I’m going to be trying this year!

I made this three times to get a recipe with very minimal sugar that I loved the flavor of, and if I was better at baking, my oven wasn’t broken so I had to use the toaster oven, and Thanksgiving wasn’t four days away, I might have tried baking it in a water bath to prevent the cracking on top. I actually didn’t mind the more rustic look with a few cracks in the surface, but if anyone tries using a water bath to bake this, I’d love to hear how it turns out.

By the way, other food bloggers might be interested to hear that photos in this recipe are the first time I’ve shot a complete post including step-by-step photos using my Lowell Ego Light Set. Of course, nothing is better than natural light for food photography, but these lights are pretty useful.

Use a hand mixer to beat together softened cream cheese, Splenda or Stevia In the Raw Granulated Sweeter, brown sugar, and vanilla. (I tried using the new KitchenAid for one of my versions, and the hand beater worked much better.) Then beat in the eggs, adding them one at a time and beating about 10 seconds each time. Add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat until well combined.

I’m not one of those people who loves to bake, so I used a purchased graham cracker crust. You can also make your own crust, or see after the recipe for another option to eliminate the crust for less sugar. (If you buy a crust, be sure to get the larger 9 oz. size or the filling won’t fit.) Be sure to fold up the edges of the pan before you pour the filling in, because it comes clear to the top. (If you have the smaller size pie shell, bake some filling separately in a ramekin!) After you bake the pie for an hour and take it out of the oven, the center will be slightly puffed up like this. The pie will still be a bit wiggly until it’s cooled. After about 15 minutes the middle will sink down like this, so don’t worry! Right about now you’ll really be wanting to eat some, but it needs to be chilled for 3-4 hours or overnight before you serve the pie.

More Low-Sugar Pumpkin Dessert Recipes:

My Favorite Pumpkin Recipes and Pumpkin Deliciousness from Other Blogs ~ Kalyn’s Kitchen
Low Carb Pumpkin Cheesecake from Christine Cooks
Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake from Kalyn’s Kitchen

Yield: 8-10 servings

Total Time: 65-70 minutes + 30 minutes to cool

Prep Time: 15 minutes +time to soften cream cheese

Cook Time: 50-60 minutes

This Low-Sugar Pumpkin Cheesecake Pie is officially my favorite Thanksgiving Dessert, and it is low in sugar.

Ingredients:

  • 2 pkg. cream cheese (two 8 oz. package or total of 16 oz.) softened at room temperature for about 30 minutes (I used
  • light cream cheese. Don’t use fat free.)
  • 1 C sweetener of your choice, see notes
  • 1/4 cup brown sugar (or use 1/4 cup more sweetener if you prefer, see notes)
  • 1 T vanilla
  • 4 eggs
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream (I used light sour cream. Don’t use fat free.)
  • 1 tsp. Cinnamon
  • 1/2 tsp. apple pie spice (contains cinnamon, nutmeg, mace and cloves if you don’t have the blend)
  • 1 purchased graham cracker pie crust (Use the large 9 oz. size, or bake some of the filling in another container if you want a smaller pie.)
  • whipped cream for serving, optional

Directions:

  1. Preheat oven to 325F/160C.
  2. Unwrap cream cheese and let it soften at room temperature for about 30 minutes.
  3. When cream cheese is soft, add Splenda, brown sugar, and vanilla and use a hand mixer to beat together until well combined.
  4. Add eggs one at a time, beating about 10 seconds when each egg is added.
  5. Then add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat together until the mixture is completely combined and smooth.
  6. Fold up the metal edge of the purchased graham cracker crust, then pour the filling in until it comes just to the top. (If you have a smaller pie shell, bake some of the filling separately in a glass or crockery dish sprayed with non-stick spray.)
  7. Carefully transfer pie to oven and bake for 50-60 minutes, or until pie is mostly set and barely starting to brown on top. It will still seem slightly wiggly when you remove it from the oven.
  8. Let pie cool for at least 30 minutes.
  9. Then refrigerate to chill for several hours or overnight.
  10. I ate this with a dollop of whipped cream.

Notes:

I would probably use Stevia In the Raw Granulated Sweeter for this recipe. If you’re skipping the brown sugar, I like to use a mix of Stevia Granulated Sweetener and Monkfruit Sweetener.

Pie will keep in the refrigerator for several days, if you can manage to keep it around that long. For a lower sugar version without a crust, spray a glass pie dish with non-stick spray and dust with almond meal, then pour in pie filling and bake.

Recipe created by Kalyn with inspiration from Reduced Sugar Layered Pumpkin Cheesecake and pumpkin pie memories from childhood.

All images and text ©Kalyn Denny for Kalyn’s Kitchen.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The graham cracker crust I used for this Low-Sugar Pumpkin Cheesecake Pie has about 9 grams of sugar per serving if you divide the pie into 8 servings (which seems like a more reasonable size to me than the 10 servings the package says.) The brown sugar adds about 6 grams of sugar per serving, and there’s some natural sugar in the pumpkin as well, so this pie would probably be phase 3 for the South Beach Diet or a very occasional treat for phase 2. However, for a holiday dessert this is a pretty low-glycemic option, and I’d definitely indulge in something like this for Thanksgiving! If you’re following a strict low-carb eating plan you could use my recipe with a Low-Carb Walnut Pie Crust, but pumpkin has carbs so this probably isn’t suitable for a low-carb diet.

Find More Recipes Like This One:
Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Categories: Dessert, Easy to Cook, Favorites, Holiday Recipes, Kid Friendly, Recipes, Thanksgiving Ingredients: Pumpkin

posted by Kalyn Denny on November 10, 2016

Weight Watchers Recipe of the Day: Low Calorie No-Bake Pumpkin Cheesecake
(234 calories | 9 9 9 myWW *SmartPoints value per serving)

I’m afraid that I’ve fallen head-over-heels into the pumpkin recipe patch this year. It doesn’t help that I’ve always loved fall and it’s two golden children: apples and pumpkin.

And if there’s anything I love as much as easy slow cooker recipes, it’s easy no-bake desserts. So when I saw a recipe for an easy no bake pumpkin cheesecake I knew I wanted to attempt a lightened up version.

Weight Watchers Friendly No-Bake Pumpkin Cheesecake

Skinny on Easy Low Calorie No Bake Pumpkin Cheesecake

Quick + Easy, it took all of 10 minutes to mix together the pumpkin cheesecake filling and plop it into a prepared graham cracker crust. The hardest thing about this easy low calorie no-bake pumpkin cheesecake pie is waiting 3+ hours until it chills and sets up.

I adapted a pumpkin cheesecake recipe from Kraft. To lighten it up, I substituted half fat-free cream cheese and half reduced-fat cream cheese for the full fat kind. And used less whipped topping to give the filling a slightly firmer consistency.

Sweet and creamy with just the right amount of spice, this is much less dense than traditional baked pumpkin cheesecake.

Rod really loved this easy no-bake pumpkin cheesecake pie. He probably could have eaten it all in one sitting, but showed restraint enjoying a slice for dessert every night until it was gone.

How Many Calories/WW Points in this Easy Low Calorie No Bake Pumpkin Cheesecake?

According to my calculations, each slice has 234 calories and:

9 *SmartPoints (Green plan)
9 *SmartPoints (Blue plan)
9 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)

Not bad when you consider a slice of pumpkin cheesecake at Costco and Olive Garden will set you back 570 and 870 calories, respectively. But if you want to lower the calories and WW SmartPoints even further, here are a few ideas:

WW Low Calorie No Bake Pumpkin Cheesecake Substitutions & Variations

Sugar Free No Bake Pumpkin Cheesecake: Substituting your favorite low or no calorie sweetener for the brown sugar will shave 1-2 SmartPoints from each serving depending on the sweetener you choose.

No Bake Pumpkin Cheesecake Shooters: Skipping the crust and serving the no bake pumpkin cheesecake filling in shot glass or little parfait dishes will shave 4 SmartPoints per serving.

If you like pumpkin you gotta give this a try.

Here’s a super simple way to make healthy pressure cooker pumpkin puree at home.

Enjoy!

Are You Ready To Firmly Plant Yourself
On The Path To Lasting Weight Loss Success?

Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:

If you’ve made this No-Bake Pumpkin Cheesecake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

4.06 from 19 votes

Easy No-Bake Pumpkin Cheesecake Recipe

Simple + Delicious Easy Creamy No Bake Pumpkin Cheesecake is a huge huge hit at our house. Nobody would ever guess that it’s lower in fat and calories than traditional no-bake cheesecake. Prep Time10 mins Chill3 hrs Total Time10 mins Servings (adjustable): 8 Calories: 234 Author: Martha McKinnon | Simple Nourished Living

  • 4 ounces fat-free cream cheese, softened
  • 4 ounces reduced-fat cream cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 cup thawed whipped topping (such as cool whip or Truwhip)
  • 1 Ready-to-use reduced fat graham cracker crumb crust (6 ounces)
  • Beat the cream cheeses, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended.
  • Gently stir in 1 cup of the whipped topping.
  • Spoon the pumpkin cream cheese mixture into crust.
  • Refrigerate at least 3 hours (or overnight if you can).
  • Serve topped with whipped topping, if desired.

Substitutions/Variations

Sugar Free No Bake Pumpkin Cheesecake:
Substituting your favorite low or no calorie sweetener for the brown sugar will shave *1-2 SmartPoints from each serving depending on the sweetener you choose. No Bake Pumpkin Cheesecake Shooters:
Skipping the crust and serving the no bake pumpkin cheesecake filling in shot glass or little parfait dishes will shave *4 SmartPoints per serving. 9 *SmartPoints (Green plan) 9 *SmartPoints (Blue plan) 9 *SmartPoints (Purple plan) 6 *PointsPlus (Old plan) Nutrition Facts Easy No-Bake Pumpkin Cheesecake Recipe Amount Per Serving (1 /8th recipe) Calories 234 Calories from Fat 95 % Daily Value* Fat 10.5g16% Carbohydrates 31.5g11% Fiber 2g8% Protein 5.1g10% * Percent Daily Values are based on a 2000 calorie diet. Course: Dessert Cuisine: American Keyword: easy pumpkin cheesecake, light pumpkin cheesecake, no-bake cheesecake Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving – we love to see your creations!

Source: adapted from Kraft

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

Martha is the founder and main content writer for Simple-Nourished-Living.

A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.

She is the author of the Smart Start 28-Day Weight Loss Challenge.

A huge fan of the slow cooker and confessed cookbook addict, when she’s not experimenting in the kitchen, you’re likely to find Martha on her yoga mat.

More about Martha McKinnon

More Yummy Low Calorie Pumpkin Recipes for Weight Watchers

  • Low Fat Pumpkin Mousse Fluff
  • Slow Cooker Pumpkin Pie Pudding
  • Weight Watchers 2-Ingredient Pumpkin Muffins
  • Low Fat Impossible Pumpkin Pie
  • Healthy Mini Pumpkin Pies (Hungry Girl)
  • Pumpkin Roll, Lightened Up (SkinnyTaste)

Martha is the founder and main content writer for Simple-Nourished-Living.

A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.

She is the author of the Smart Start 28-Day Weight Loss Challenge.

A huge fan of the slow cooker and confessed cookbook addict, when she’s not experimenting in the kitchen, you’re likely to find Martha on her yoga mat.

More about Martha McKinnon

This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!

Originally published 10/2014; Updated with new WW SmartPoints, photos and text 11/2019

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The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!

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A very easy recipe for a delicious and creamy crustless keto pumpkin cheesecake, made with sugar-free sweetener and a bit of coconut flour.

I adore cheesecake (who doesn’t?), and in the fall, I love making this pumpkin version. The pumpkin adds wonderful flavor and color to the cake.

In fact, I often make this cake on Thanksgiving alongside my crustless pumpkin pie, because not everyone likes the soft texture and heavily spiced flavor of pumpkin pie. This cheesecake is the perfect solution.

The ingredients I use in keto pumpkin cheesecake

You’ll only need a few simple ingredients to make this tasty cake. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Soft Neufchatel cream cheese: This is like reduced-fat cream cheese. You can use full-fat cream cheese if you’d like.

Canned pumpkin: Make sure it’s a pure unsweetened puree and not the sweetened pumpkin pie filling. It always irritates me, how similar those cans are!

Granulated sweetener: Such as erythritol, or you can use real sugar if you don’t mind the carbs.

Flavorings: Vanilla extract and ground cinnamon. Make sure the cinnamon is fresh- a stale spice can easily ruin a baked good.

Coconut flour: This excellent flour substitute is extremely absorbent, so do measure it carefully. It can be overdrying if used in excess.

Eggs: I use large eggs in most of my recipes, this one included.

Why I use these ingredients

A can of pumpkin puree contains 1 3/4 cups pumpkin. I intentionally use a 3/4 cup of canned pumpkin in this recipe, which leaves me with 1 cup of pumpkin to use in other recipes, such as this excellent pumpkin cake.

I use reduced-fat cream cheese because I like my desserts to be as low calorie as possible. A slice of this cake has 165 calories, 7g carbs, and 8g protein. That’s not bad for a cake! But you can absolutely use full-fat cream cheese if you prefer.

I also add a bit of coconut flour to the batter. This helps set the cake and prevent the deep cracks typical to cheesecakes from forming.

How to make keto pumpkin cheesecake

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

Process the ingredients, except for the eggs, in your food processor.

Add the eggs and pulse to combine. Don’t over mix!

Pour the mixture into a greased 9-inch pie plate.

Bake the pie until nearly set in the middle, about 40 minutes at 350°F.

Cool completely, then refrigerate at least 4 hours.

How to serve this cake

This keto pumpkin cheesecake is excellent just as it is. Sometimes I dust it with a bit of Swerve Confectioners. You can also top it with a dollop of keto whipped cream.

What about leftovers?

If you have leftovers, keep them in an airtight container in the fridge, on wax paper, for up to 5 days. Remove them from the fridge one hour before serving. I haven’t experimented with freezing this cake.

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4.96 from 108 votes Pin Recipe Add to FavoritesGo to Favorites

Keto Pumpkin Cheesecake

An easy recipe for delicious and creamy crustless low carb pumpkin cheesecake, made with a low carb granulated sweetener and a bit of coconut flour. Prep Time15 mins Cook Time45 mins Rest time6 hrs Total Time7 hrs Course: Dessert Cuisine: American Keyword: cheesecake, gluten free, pumpkin Servings: 8 slices Calories: 166kcal Author: Vered DeLeeuw

INGREDIENTS

  • 16 oz Neufchatel cheese or reduced-fat cream cheese, softened
  • 3/4 cup canned pumpkin (183 grams)
  • 1/2 cup granulated sweetener (I used erythritol)
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 tablespoon coconut flour
  • 2 large eggs

INSTRUCTIONS

  • Preheat oven to 350 degrees F. Grease a 9-inch pie plate, line the bottom with a parchment circle and grease the parchment.
  • In a food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut flour. Process until blended, stopping to scrape the sides of the bowl as needed.
  • Add the eggs and process just until blended. Don’t over mix.
  • Pour the mixture into the prepared pie plate.
  • Bake until the center of the cake is almost set (soft but not liquid), about 40 minutes.
  • Transfer the cake to a cooling rack and cool to room temperature, about 2 hours, then refrigerate for at least 4 hours, and preferably overnight, before slicing.
  • To slice the cake, use a sharp knife dipped in warm water and wiped clean. Dip it again after each slice. This will help you cut the cake into neat, non-messy slices.

NUTRITION INFO Nutrition info is approximate and may contain errors. It is calculated using the SparkPeople.com recipe calculator or the WP Recipe Maker Plugin calculator. Carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using. Nutrition Facts Keto Pumpkin Cheesecake Amount Per Serving (1 slice) Calories 166 Calories from Fat 99 % Daily Value* Fat 11g17% Saturated Fat 7g44% Sodium 187mg8% Carbohydrates 7.3g2% Fiber 1.4g6% Sugar 2g2% Protein 8g16% * Percent Daily Values are based on a 2000 calorie diet. NEVER MISS A RECIPE! I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!

More Recipes to Try:

Keto Crustless Pumpkin Pie Keto Cheesecake

Weight Watchers Friendly Pumpkin Cheesecake

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Last Updated on September 2, 2019

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Weight Watchers Pumpkin Cheesecake – Just 1 Smart Point!!

This is one of my favorite desserts to make. It is super easy and only takes 15 minutes of prep time. Then, it is just baking and cooling, easy peasy!

My family loves this during the holiday season, or really any time of year. As you are undoubtedly aware, cheesecake is usually super high in points. So, check out my tips here for making this one Weight Watchers friendly and just 1 point per slice! PIN IT!!

Tips for Making Cheesecake Low Points

First, we are using pumpkin which is Zero points and very flavorful all on its own. Using WW Zero Point List you can make a ton of delicious desserts.

The next key ingredient is non-fat Greek yogurt which is used instead of any butter or oil. Tip! Nonfat yogurt is a great substitute in MOST recipes that require oil or butter.

The last ingredient is sugar-free vanilla or cheesecake pudding mix. Either of these are a delicious alternative to regular high calorie and high point puddings.

Using these 3 KEY ingredients, this pumpkin cheesecake recipe is a low point, delicious treat and spices added make for a delectable treat!

Ingredients for Weight Watchers Pumpkin Cheesecake

3 eggs

3 cups nonfat Greek yogurt (I prefer Fage 0%)

1 small box instant sugar-free/ vanilla or cheesecake pudding mix

1/2 tbsp caramel extract

3/4 cup 100% pure canned pumpkin

1 tsp pumpkin pie spice

1 tsp cinnamon

3 tbsp stevia

How to Make Pumpkin Cheesecake

Preheat oven to 350 degrees. In a medium mixing bowl, add eggs, canned pumpkin, caramel extract, cinnamon, pumpkin pie spice, and stevia.

Stir together ingredients until well blended

Whisk in dry pudding and yogurt completely

Lightly spray pie dish or 9-inch springform pan with non stick cooking spray and pour in batter

Bake for 30 minutes

Let the pumpkin cheesecake cool for 15-20 minutes before covering with plastic wrap and chilling overnight. Enjoy! Don’t forget to watch the video and see this yummy and beautiful dessert being made!

Weight Watchers Pumpkin Cheesecake

Makes 8 Servings – Only 1 smartpoint per slice
NOTE: Adding cool whip will add points!

  • 3 eggs
  • 3 cups nonfat greek yogurt (I prefer Fage 0%)
  • 1 small box instant sugar free/fat free vanilla or cheesecake pudding mix
  • 1/2 tbsp caramel extract
  • 3/4 cup 100% pure canned pumpkin
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 3 tbsp stevia

Preheat oven to 350 degrees

In a medium mixing bowl, add eggs, canned pumpkin, caramel extract, cinnamon, pumpkin pie spice, and stevia until well blended

Whisk in dry pudding and yogurt completely

Lightly spray pie dish or 9 inch spring form pan with non stick cooking spray and pour in batter

Bake for 30 minutes

Let cool for 15-20 minutes before covering with plastic wrap and chilling overnight

If you enjoy this, please be sure to check out my ZERO POINT cheesecake recipe here

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Decadent and Skinny Pumpkin Cheesecake

Tired of the same old pumpkin pie year and year? Why not “wow” your guests with this stellar dessert. It’s pleasing to the eye as well as the palate. Adding pumpkin to this cheesecake makes it light and smooth. One bite of this creamy creation and you’ll be smitten. Good news too-one skinny slice has 232 calories, 9 grams of fat and 6 Weight Watchers POINTS PLUS. A fattening slice of Cheesecake Factory’s Pumpkin Cheesecake will set you back 570 calories and 32 grams of fat. That’s over twice the calories and 4 times the fat.Gulp!

Prep Time: 15 minutes (including topping)

Bake Time: 35 minutes

Ingredients for Crust:

1¼ cups graham cracker crumbs

2 tablespoons reduced- fat butter or Smart Balance Light spread, melted

Ingredients for Filling:

2 (8 ounce) packages reduced-fat cream cheese, softened (I like Philadelphia 25% less fat)

½ cup sugar

1 teaspoon vanilla

2 eggs (I love Egg-Land’s Best eggs)

½ cup canned pumpkin (I love Trader Joe’s canned pumpkin)

½ teaspoon cinnamon

½ teaspoon pumpkin pie spice

Ingredients for Topping:

1 pint (16oz) fat-free sour cream or reduced-fat sour cream

½ cup sugar

1½ teaspoons vanilla

Instructions

1. Preheat the oven to 350 degrees. Coat a 9-inch spring-form pan with cooking spray.

2. To make the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the prepared pan. Set aside.

3. To make filling: Using an electric mixer or a hand mixer in a large bowl, beat the cream cheeses until fluffy and smooth. Add the sugar, vanilla, and mix until smooth. Add the eggs and mix well. Separate one cup of batter from the rest and set aside. Pour the remaining batter on top of the crust. Add the set aside 1 cup of batter back to the mixing bowl. Stir in the pumpkin, cinnamon, and pumpkin pie spice and mix well. Pour the pumpkin batter on top of the cream cheese batter. Spread evenly.

4. Bake for about 30-35 minutes until set. The middle will still be wiggly. It will firm when cooled.

5. Allow to cool for 20 minutes.

6. To make the topping: Turn oven temperature up to 475 degrees. In a medium bowl mix together the sour cream, sugar and vanilla until combined. Gently spoon the topping over the cooled cheesecake. Bake for 5 minutes.

7. Cool, cover and refrigerate for at least 6 hours or overnight before serving.

Makes 12 servings (each serving, 1/12 of recipe)

Healthy Benefit
If you prefer to use reduced-fat sour cream instead of fat-free for the topping it will tastes even richer. The Skinny Facts were based on fat- free sour cream. Reduced-fat adds 34 calories and 4 grams of fat per slice.

Prep Tips
To avoid lumps in your cheesecake batter, the cream cheese should be at room temperature before you start mixing. Beat the cream cheese by itself until its light and smooth before adding the other ingredients.

Don’t throw the left-over canned pumpkin away. Store in the fridge and later try my recipe for Jamba Juice’s Pumpkin Smash Smoothie is Back and So is My Home Version. It’s yummy…

Bake Tip
Once a cheesecake is fully baked, it should still look moist and wiggly in the center and firm on the sides. It will firm up as it cools.

Serving Tip
To cut cheesecake easily, use a hot sharp knife. To keep the knife hot, fill a tall glass with hot water, deep enough to cover the blade. After each cut, dip the blade into the hot water and wipe dry before making the next cut.

Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 6

SKINNY FACTS: for 1 slice (1/12 of recipe)
232 cal, 9g fat, 10g protein, 26g carbs, 1g fiber, 312mg sodium, 19g sugar

FAT FACTS: for 1 slice of Cheesecake Factory’s Pumpkin Cheesecake
570 cal, 32g fat, 10g protein, 43g carbs, 0g fiber, 145mg sodium, 32g sugar

Weight watchers pumpkin cheesecake recipe

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