Sep 16, 2009

Pumpkin Spice No-Bake Cheesecake




This light and fluffy slice of cheesecake has a hint of fall inspired by my Pumpkin Spice Cream Cheese recipe. Quick and simple to make in under 10 minutes. You can further reduce the points by using fat free cream cheese if you wish, but I personally prefer using 1/3 fat cream cheese instead.

Pumpkin Spice No-Bake Cheesecake
Gina's Weight Watcher Recipes
Servings: 8 Size: 1/8th Calories: 239 Old Points: 5.25 pts • Points+: 6 pts
  • 7 oz 1/3 less fat Philadelphia Cream Cheese
  • 1/2 cup pureed pumpkin (canned is fine)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup brown sugar, unpacked
  • 8 oz Cool Whip Free, thawed
  • 9 inch reduced fat Graham Cracker Crust
In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.

121 comments :

  1. Looks yummy but how much agave nectar?

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  2. Hello Fall flavours. Looks so so good.

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  3. @Janet, thanks for noticing that. No agave nectar. If you want to use it instead of sugar you can replace it with equal amounts.

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  4. I am so craving pumpkin spice and will try to make this receipe this weekend. It has got to be better than the Starbucks Pumpkin Spice Blended Creme Frap that I am craving!!!

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  5. I can honestly say I love you. Thank you so much for this and other wonderful recipes. They are fantasitic. Everytime I try one, they never taste like I am 'missing out'.

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  6. Pumpkin cheesecake it the best! Happy Fall (almost!)

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  7. i want this cheesecake in my belly!

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  8. This looks amazing! And it's my favorite fall dessert. I can't wait to try it.

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  9. I made this tonight, and it was f-a-n-t-a-s-t-i-c! Thank you!

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  10. Oh wow! This looks light, yet totally delish! And perfect for fall--yay!

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  11. The recipe sounds lovely. But, I am concerned about the addition of Cool Whip. It contains hydrogenated fat, which I am afraid of.

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  12. I made this today, and it is amazing! My son loves pumpkin pie, and he gave two thumbs up as well. Great blog.

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  13. Pumpkin is one of the best things about Fall! Sounds like a delish cake.

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  14. That looks like the perfect fall dessert!I have some pumpkin puree in my fridge from last year, and I might try it on this. I think I might just stick it in ramekins and skip the graham crust (I'm lazy, but that will also better proportion it for me).

    I agree about the cream cheese; I tried the fat free stuff, and found it just gross. The plain reduced fat stuff is great.

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  15. Made this and it was gone in a day! SO GOOD! And I don't even like cheesecake!

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  16. I don't have access to cool whip...any ideas for an alternative?

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  17. Hmm, Do you have any fat free whipped topping where you live?

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  18. Made this last night and it got rave reviews!

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  19. One of the most incredibly delicious desserts I've ever had while on weight watchers.
    Even if one is NOT dieting...this is truely amazing! Love this site and cook from it often...thanks so much!

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  20. Thanks for the recipe; I'm so into pumpkin these days :)

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  21. Isn't everyone!!! Your welcome!

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  22. I prepared this for a Halloween party and the family is already requested a repeat for Thanksgiving!

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  23. This is perfect for Thanksgiving! I too will be bringing this to Thanksgiving!

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  24. I made this for Thanksgiving this year for my entire family and it was more popular than the typical pumpkin pie!! It was such a hit that they requested that I bring it at Christmas too!!

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  25. Nice! I like this better than traditional pumpkin pie too :)

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  26. So I made this last night and have it chilling in the fridge so the family and I can have it for dessert tonight. Unfortunately I didn't pay attention and added the whip cream at the same time I added all of the other ingredients. I'm just wondering since I haven't tried it yet, do you think this will make a difference in how firm the filling will be? The recipe calls that the whip cream be added after all of the other ingredients have been whipped together and are fluffy. I don't really bake so I'm kinda paranoid! I tried the filling and it was delicious, so I know it will taste great anyways! Thanks.

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  27. This sounds great. Could it be baked? I have been trying to do some research on baked vs. no bake and it seems that no bakes cannot be baked because they usually contain a gelatin to hold form. Since this doesn't, do you know if baking is possible?

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  28. It wouldn't matter what order so I'm sure it came out fine.

    @Jamieelise- No, because the Cool Whip would melt.

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  29. This looks great, I cannot wait to try this!

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  30. Wow, this sounds really amazing. I think I might even try it as a "mousse" and omit the crust. This is a great basic recipe for any flavor "cheesecake". Just substitute the pumpkin for any other seasonal fruit (and maybe replace the brown sugar with white sugar). YUM! I can't wait to try it. Thanks Gina!

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  31. Even better - it's only THREE points if you cut the pie into 12 servings!

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  32. Sounds wonderful....But was wondering if you did not use the crust, how many points would that be? Maybe just sprinkle some graham cracker on the top and bottom of a parfait cup.
    Or some fiber one cereal:)

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  33. I made this last night and just had a piece... very good :) Thanks!!

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  34. This dessert was awesome! I found that it tasted better overnight in the fridge, as it was more firm. That may just be a personal preference, though. My husband doesn't like pumpkin pie normally, but it was love at first bite! Even non-pumpkin pie lovers would love this. Definite save for Thanksgiving :)

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  35. Yes, I agree because it's not too pumpkiny if that's a word. I will be making this for Thanksgiving too!

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  36. What is the beakdown of points?
    I'm asking so i can see if I can put them in individual mini Keebler crusts for the same or lower points.

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  37. I don't have that info anymore, I would need to recalculate from scratch to know, sorry!

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  38. THis looks amazing. I have to be gluten free so considering finding a GF crust or just put the mixture in a pie plate and eat w/o a crust! Wonder how that would be.

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  39. You could put it in clear glasses with whipped cream in layers for a pretty dessert.

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  40. Just made it! It was so yummy, even my husband was impressed.

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  41. One word, heavenly! The only problem I have with this dessert is that I can't eat more then one piece. My husband loved it and he has a big sweet tooth!

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  42. I just made this dessert for my daughter's birthday dinner. We are all big fan's of anything pumpkin, and I think this is definitely going to be near the top of the list. I did make one alteration, I used 2/3 cup of pumpkin butter (recipe on this site) instead of the pumpkin pureee, vanilla, spices, and sugar. While very delicious, I think next time I'll increase it to one cup of pumpkin butter and maybe a bit more pumpkin spice.

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  43. I broke it down and by my calculations 1/8 of the filling is 3.2 points. Add two points for 1/8 of the pie crust (I used a regular one b/c I couldn't find graham) = 5.2.

    However, I didn't use all of the filling. I maybe used about 3/4 of it and threw the rest out, so mine is probably around 4 points. I'll probably still count it as 5 just to be safe.

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  44. Made this last weekend for our Canadian Thanksgiving and although everyone ate it, it didn't taste as "pumpkiny" as I would have expected and it was a lighter colour of pumpkin than in the photo above. I thought that I was missing and ingredient or two and went back on the computer to check the ingredients. Easy to follow but does not have the pumpkin taste I would have expected. I will try it again and add more pumpkin spice and maybe a little more pumpkin puree.

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  45. Just made this over the weekend - sooo good. it was a Gina weekend at my house - i made the ziti, too, and it was delicious!

    I found a recipe online somewhere for a homemade graham cracker crust (low-fat graham crackers, cocoa, nonfat yogurt, brown sugar), and I used that for this cheesecake. When I recalculated the points to include it, I got 4 points instead of 5.25... Yay!!

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  46. I really want to make this recipe, since pumpkin and cheesecake are my favourite foods, so putting them together sounds amazing! The only problem is that I live in Australia, so we don't have cool whip or anything similar. The closest I've found is light canned whipped cream, which is still quite high in points. Any ideas for a substitute?

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  47. Two thumbs up! Wow this was delicious and totally hit the spot!
    I didnt use the 8 oz of the FF whipped topping, probably about half instead.(Figured we could add it on top)
    Yesterday afternoon I had dessert at snack time. I couldnt stop thinking about this yummy pie!
    Thank you very much.

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  48. Beth- I have to try that, thanks for sharing!

    Kimsy- I'm sorry you can't find fat free whipped cream in Australia, I'm not sure what would be a good replacement, maybe some fat free sour cream?

    So happy you are all enjoying this :)

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    1. I used to make a lemon desert using whipped canned evaporated milk. Make sure it is cold (refrigerate the can over night). It whipped up nicely. It doesn't hold up as long as a real whipped cream but in a pinch it might work for this. Do they have evaporated milk in Australia?

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  49. Gina: I've been a WW for more years than I want to count. I have every WW recipe book there's been and they have been helpful. I have to say, your site excites and encourages me more than anything else. I love being able to see a photo of the recipes. It tells me I can do it too. Thanks so much for all the details AND encouraging comments because I really relax about preparing your recipes. Options are a good thing!

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  50. I made this and it was AWESOME!

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  51. Has anyone used the Weight watcher cream cheese in this recipe? Would the calories be the same?

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  52. Can we use the pumpkin butter in this? I made some last night and am looking for more things to put it in!

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  53. Yes, if you use pumpkin butter, you may want to use a little less sugar and spice. Enjoy!

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  54. I made this after my husband expressed a craving for pumpkin pie. Everyone, including my 8 and 10 year old kids, loved it. I did add a little extra pumpkin to the recipe.

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  55. I am going to make individual ones for Thanksgiving... this looks awesome I can not wait to get these out on the dessert table!!



    @Jamie and Josh: I broke down the points in the WW recipe builder:

    7oz 1/3 less-fat cream cheese: 11 pts
    1/2 cup canned pumpkin: 0 pts
    1 tsp vanilla extract: 0 pts
    1 tsp ground cinnamon: 0 pts
    1 tsp pumpkin spice: 0 pts
    1/4 cup unpacked light brown sugar: 1 pts
    6 mini graham cracker crusts: 15 pts
    8oz free whipped topping: 7.5 pts

    6 Mini Pies: 6 points

    8 Mini Pies: 5 points
    10 Mini Pies: 4 points

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  56. I made this & brought it to work. It was good, but for some reason it tasted more like a pudding. I made it last night, so it was refrigirated overnight & than again all morning today before being served. Why do you think this happened?

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  57. Maybe your expectations were more of a baked cheesecake?

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  58. This was delicious. Thank you so much!

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  59. made this for thanksgiving. it was fabulous! another success from gina!

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  60. I just put it in the recipe builder for the new points and it's 6 pts for 1/8th of the pie.

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  61. I saw this on someone else's blog. Yummy! You have a new follower :)

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  62. Just made this. Instead of using the store bought crust, I used a blender to crush 4 sheets of low fat graham crackers. I sprinkled those evenly in cupcake holders and filled with cheesecake mixture! 3 points a piece! YUMMY & Portion Control!!

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  63. Another excellent recipe. I am taking this to a holiday potluck tomorrow and did a dry run on this a few days ago with light brown sugar. It was delish, but I felt like it needed deeper flavor, so the one for tomorrow was made with dark brown sugar. I was curious as to which type you used?

    I love your blog...I joined Weight Watchers in May 2010 and have lost 75.6 lbs. so far. Your recipes have made a huge, positive contribution to my journey!

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  64. I usually use whichever I have on hand. Good for you Mark! It's nice to know my recipes are making a difference!

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  65. I made this for Christmas-- it was a hit! I used a bit more pumpkin and pumpkin spice than the recipe called for, and a bit less cool whip. Great recipe Gina!

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  66. This sounds great! I Will try it this week! Have to use my leftover pumpkin puree from my Pumpkin spice pancakes with pumpkin spice cream cheese!!! Which were so fabulous! Even my boyfriend loved them. Did I say LOVED THEM!! Thanks Gina. Just found my new favorite recipe site! My third week on WW and am so excited about my new cooking habits. Love the recipes I have been making so far. Lots on here to try also. I am going to be a busy girl!

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  67. I just made this last night. Delicious! Very light and refreshing.

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  68. To make this diabetic friendly would the only change be equal for real sugar? I've looked at some diabetic recipes and the ingredients in theirs don't seem to be anything out of the ordinary except equal for sugar. Thanks!!

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  69. I always want to be careful giving diabetic advice, I'm not sure if the carbs or sugars in the crust matter?

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  70. Made this for Valentine's Day with a chocolate crust and a few mini baking chips, and hubby ate two pieces. So yummy I love pumpkin! I am using the extra for waffles. Would love a recipe for pumpkin pasta sauce.

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  71. WOW! this i have to try. Interesting use of pumpkins, very american i wonder if it will go do well with my aussie friends... but i love pumpkin so it doesnt matter

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  72. Spoon the mixture in 8 custard cups and chill for several hours-- if you skip the graham crust, it is only 3 Point Plus points per serving :)

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  73. Do you know how many Points plus for this? Sounds yummy but want to make sure it is worth the new points.

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  74. Our family loves this! Yummy yummy

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  75. I made this tonight because reading all your pumpkin recipes for this upcoming fall made me CRAVE any kind of pumpkin! This did not disappoint! I didn't have pumpkin pie spice so I used nutmeg instead. I would recommend putting the crust in the oven for a little bit and then let it cool before you put in the filling so the crust doesn't crumble too much.

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  76. Hi Gina! I LOVE your website!!!! I was wondering how many points is this on the new points plus system? I really want to try it. Thanks, Melissa :)

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  77. I plan on making this for my husband's birthday party this weekend. I ran it through WW recipe builder and it came up as 6 pp. The only thing I wasn't sure of was the graham cracker crust -- I used the 6 oz. option. Hope this helps!

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  78. Just wondering if canned pumpkin is the same as puree pumpkin, i am going to make this tonight :)

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  79. Thank you for yet another wonderful recipe! I needed a dessert that would fit within my mom's strict low-fat diet, and this looked like it would do the trick.

    I modified the recipe in a few ways (added more pumpkin and spices to taste) but it was essentially the same.

    My big problem was the crust - I couldn't find a reduced-fat graham cracker one. Since I wanted portion-controlled desserts, I decided to use small Chinese teacups instead of one big pie. For the "crust", I used a small gingersnap at the bottom of the teacup and then the pumpkin filling went on top.

    When it came time to serve, I garnished each with another gingersnap and a small candy pumpkin. It made 12 little desserts. I don't know the point breakdown but I don't think it would be too much different.

    Rave reviews all the way around. I will make this one again for sure. Thank you so much! :)

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  80. Hey Gina - Im not seeing the Points+ on this recipe. Do you know them? I see where it should be but it looks like its in some sort of code?!?

    Can you help?

    I really want to make this!

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  81. i love your website but Im not on weight watchers so the points system doesn't really help me to know the fat content for when I log.. HELP!

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  82. Gina, I made this last night for dinner guests and it is fantastic! Thank you so much! ~Amy

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  83. I made this recipe today for a family dinner and i had to change a couple things.. instead of pureed pumpkin and pumpkin spice i got a can of pumpkin pie mix. I couldnt get the spice because it was over $5 for a little container. It ended up at 144 calories but all in all it is FANTASTIC!!!

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  84. After drooling over this recipe for a few months now, I decided to make this on a whim while at a grocery store yesterday afternoon. But that's the first thing I love about this recipe - that it contains ingredients I may already have in my kitchen!

    I had to settle for a regular graham cracker crust instead of reduced fat due to the ineptness of the store (ack!). I also added the entire brick of cream cheese instead of 7 ounces (couldn't control my love for cream cheese!) and a bit more pumpkin as per the comments. I also used frozen Cool Whip as I was too impatient to wait for it to thaw. The result? 241 calories per slice and a WHOLE LOTTA GOODNESS!!! It was incredibly hard not to down more than one slice. It was also hard not to eat the batter ...

    I'm glad I read the comments before I made it so I could expect more of a pudding texture. After we attacked it last night I put it in the freezer, hoping for a more firmer texture when we attack it again tonight. If it's still pudding-ish, we will be a little creative and use some graham crackers to "scoop" that fabulous goodness into our waiting mouths.

    Thanks for the recipe! It was unbelievably delicious and QUICK!

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  85. Does anyone know how many points plus this recipe is? Looks amazing!

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  86. Can we use fat free ready whip instead of the cool whip free?

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  87. I'm not sure if it holds up as well as cool whip.

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  88. I am a sucker for all things cheesecake and pumpkin and this HIT THE SPOT! Thank you so much for posting these recipes and please keep them coming!

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  89. yummy! This recipe is a keeper. I love that it is no bake. Easy as can be!

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  90. Gina, Gina, Gina, this was yummy!! Thanks so much for it. I will now be trying your other no bake cheesecakes too. I saved a little on the points by not using a crust. I just crushed up 2 sheets of low fat honey grahams (8 crackers) and sprinkled them on the bottom. Gave a taste of graham without the calories...wonderful flavor!! thanks again, Happy Thanksgiving!

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  91. Gina, I live in Australia and of course we don't have all the wonderful ingredients available to you in the States. I was wondering, what is in pumpkin pie spice?

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  93. This comment has been removed by the author.

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  94. Just wanted to let you know I your recipe for the Crazy Cooking Challenge this month! It's delicious! Love your blog :)
    http://patitudes.blogspot.com/2012/08/pumpkin-spice-no-bake-cheesecake-crazy.html

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  95. I'm wondering if you can use heavy whipping cream that you've whipped in place of the Cool Whip? Will it hold up as well?

    Thanks!

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  96. This is the first thing I made from your wonderful recipes that I really didn't care for. It's okay, but is kinda blah..

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  97. Gina how many points plus is this recipe?

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  98. This recipe was amazing! I ate the whole thing myself. I will definitely be making it again. Thank you!

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  100. Just made this for dessert following your crock pot buffalo chicken lettuce wraps. My boyfriend said it deserves to be served in a restaurant and is better than regular pumpkin pie! I did make it a little less skinny with hidden dark chocolate morsels in the middle, chopped pecans sprinkled on top and a little chocolate syrup drizzled over the whole thing.

    P.S. I made the Pumpkin Spice Oatmeal Pecan cookies earlier this week! Thank goodness for fall...and your amazing recipes!

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  101. Gina, can you please post the nutritional stats for this recipe? Thanks!

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  102. Any idea how many weight watchers points plus this would be w/o the crust?

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  103. Wondering how many points plus it is? Thanks~ Aly

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  104. Do you think this would freeze well?

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  105. I input into the WW recipe builder. 6 P+ per serving

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  106. I made this and it didn't really solidify, it was very runny but the flavor was good. Do you have any suggestions for me? I'm not sure what I did wrong. Thanks!

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  107. This was easy to make and delish!! Thanks!

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  108. Is it better to make this the night before and put in fridge to set or make the morning of the night it will be served? Thanks!!

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  109. I love this receipe but I noticed it doesn't get really firm.

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  110. Make it really yummy by adding 2 layers. One without the cool whip & one with cool whip. And of course.. More cool whip on top..

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  111. I see the calories and WW points, can you share the fat grams? Thanks!

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  112. Would you recommend freezing after preparing?

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  113. This is more of a pie than a cheesecake. I added 1/4 cup more pumpkin and used stevia cane instead of sugar and thought it tasted pretty good.

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  114. I just made this and I am bringing it to thanksgiving tomorrow!! Can't wait to try it. Thanks for the recipe.

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  115. what if i used a whole cane of pumpkin will it still hold up?

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  116. I noticed in your regular cheesecake recipe you use the product Tru-Whip, in this one you're using Cool Whip. Are they interchangeable, is there a reason why you chose one of the other here? I am hoping to make this over the weekend as a trial run for holiday dish. It looks fantastic.

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  117. Is there a recipe for the graham cracker crust instead of buying a p remade crust?

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