Skinny Pumpkin Cheesecake is a no-bake pumpkin cheesecake that is lighter than the traditional version but still has all the classic flavors that you love!
Skinny Pumpkin Cheesecake will surprise you…you’d never guess this sweet & creamy pumpkin cheesecake is light! With all your favorite flavors and less calories, this recipe will become an instant family favorite.
Ingredients
1 block (8 oz.) Greek Yogurt Cream Cheese
1/2 cup Brown sugar 1/2 cup plus 2 Tbsp
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
3/4 cup pumpkin puree
1 tub (8 oz.) Light Whipped Topping
1/2 cup graham cracker crumbs
2 tablespoons butter melted
Instructions
Combine graham cracker crumbs, 2 tablespoons brown sugar and the melted butter in a small bowl. Mix until crumbly. Press down into an 8”x8” pan and freeze for 10 minutes.
Mix cream cheese until smooth using an electric mixer. Add in remaining brown sugar, vanilla and pumpkin pie spice, and mix again. Stir in pumpkin and whipped topping until well combined.
Remove pan from freezer and layer pumpkin cheesecake on top of graham cracker crust, spreading mixture out and pressing down gently until even.
Refrigerate at least 4 hours until set. Sprinkle with ground cinnamon and cut into squares to serve.
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