Easy No-Bake Pumpkin Cheesecake

2 g
Protein
245
Calories
16 g
Carbs
20 g
Total Fat
10 min
Prep Time
0 min
Cook Time
8
Servings

Ingredients

  • 1 (8-ounce) package cream cheese, at room temperature
  • 1/2 cup white sugar, plus 2 ½ tablespoons sugar (divided)
  • 1 (15-ounce) can pumpkin purée
  • 1 cup heavy whipping cream
  • 1 teaspoon pumpkin pie spice

Nutrition Facts

per serving

Calories: 245
Protein: 2 g
Carbohydrate: 16 g
Fiber:
Total Fat: 20 g
Saturated fat:
Cholesterol:
Calcium:
Sodium: 11 g

Instructions

Beat cream cheese and sugar together in a large bowl until fluffy and thoroughly combined.

Beat in pumpkin purée and pumpkin pie spice until combined.

In a separate bowl, whip heavy cream until soft peaks form. Add 2 ½ tablespoons sugar and continue whipping until stiff peaks form.

Gently fold whipped cream into pumpkin mixture. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate 8 hours or overnight.

 

Recipe provided by Scattered Thoughts of a Crafty Mom