Holiday Recipe Corner – No-Bake Pumpkin Cheesecake


4 oz. fat-free cream cheese, softened

4 oz. reduced-fat cream cheese, softened

1 cup canned pumpkin

1/4 cup Truvia brown sugar blend

1 tsp. pumpkin pie spice

1 cup Truwhip, thawed

1 ready to use reduced fat graham cracker crumb crust


  1. Beat the cream cheeses, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended.
  2. Gently stir in 1 cup of the whipped topping.
  3. Spoon the pumpkin cream cheese mixture into crust.
  4. Refrigerate at least 3 hours (or overnight if you can).
  5. Serve topped with whipped topping, if desired.

TIP: Skip the crust and serve filling in a parfait dish!