No-Bake Pumpkin Cheesecake Directions
- In a medium bowl, combine graham cracker crumbs, melted light butter, and sugar substitute. Mix well.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill while preparing the filling.
- In a large mixing bowl, beat the fat-free cream cheese until smooth and creamy.
- Add pumpkin puree, powdered sugar substitute, vanilla extract, cinnamon, nutmeg, and ginger. Mix until fully combined.
- Gently fold the whipped topping into the pumpkin mixture until evenly incorporated.
- Pour the filling over the chilled crust, spreading it out evenly.
- Refrigerate for at least 4 hours or until set.
- Once set, carefully remove the cheesecake from the springform pan. Slice and serve.
WW Points Calculation:
- 1 1/2 cups light graham cracker crumbs: 16 pt
- 2 tablespoons light butter: 2 pt
- 1/4 cup granulated sugar substitute: 0 pt
- 2 (8-ounce) packages fat-free cream cheese: 0 pt
- 1 cup canned pumpkin puree: 0 pt
- 1/2 cup powdered sugar substitute: 0 pt
- 1 teaspoon vanilla extract: 0 pt
- 1 teaspoon ground cinnamon: 0 pt
- 1/2 teaspoon ground nutmeg: 0 pt
- 1/4 teaspoon ground ginger: 0 pt
- 1 cup fat-free whipped topping: 3 pt
Total Points: 21
Servings: 12
Per Serving: 1.75 points
Nutrition Information:
- Calories: 90
- Fat: 3g
- Protein: 3g
- Carbohydrates: 12g
- Sugar: 4g
- Sodium: 150mg
I'm waiting for your comments! Enjoy!
