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–+ servings
Patricia Krouse

Sugar-Free No Bake Pumpkin Cheesecake

This creamy, no-bake pumpkin cheesecake blends the warmth of pumpkin with rich cream cheese, making it a perfect sugar-free dessert for festive occasions.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Cheesecake Filling
  • 2 cups pumpkin puree
  • 8 oz cream cheese, softened Can be substituted with non-dairy alternatives for a vegan version.
  • 1/2 cup sugar-free sweetener
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 1 cup whipped cream Use sugar-free if desired.
Graham Cracker Crust
  • 1/2 cup crushed graham crackers Use sugar-free if desired.
  • 4 tablespoons unsalted butter, melted

Method
 

Preparation
  1. In a mixing bowl, combine the pumpkin puree, softened cream cheese, sugar-free sweetener, vanilla extract, and pumpkin spice. Mix until smooth and uniform.
  2. Carefully fold in the whipped cream, ensuring everything is well incorporated.
  3. In another bowl, mix crushed graham crackers with melted butter. Press this mixture into the bottom of a pie dish to create a sturdy crust.
  4. Pour the pumpkin mixture over your crust, smoothing the top with a spatula.
  5. Chill in the refrigerator for at least 4 hours or until set and firm.
Serving
  1. Serve chilled and enjoy this rich yet sugar-free treat!

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 2g

Notes

You can top with sugar-free whipped cream and a sprinkle of pumpkin spice for a lovely presentation. Store leftovers in the refrigerator for up to 5 days, or freeze for longer storage.

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