Sugar Free, No Bake, Pumpkin Pie Cheesecake
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
2, 8 oz. pkgs. cream cheese (low fat or fat free can be used).1 small container of Sugar Free Cool Whip1 can of 100% pumpkin, by Libby's1/2 teaspoon cinnamon1/4 teaspoon of ground cloves1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1 teaspoon Vanilla extract1/2 teaspoon Almond extract2, 4 oz. pkgs of Jell-O Instant Pudding, Vanilla (do not add milk).1 package or Murray Sugar Free Shortbread cookies2 tablespoons of salted butter
Crust:
Place the entire bag of shortbread cookies into a gallon size zipper size bag. Seal and using a rolling pin, crush the cookies into a medium/fine texture.
Melt the butter and add into the crushed cookies and massage until incorporated well.
Empty the bag contents into a casserole dish and press firmly onto the entire bottom of the dish. SET ASIDE.
Filling:
NOW, In a large mixing bowl, add softened cream cheese and mix until smooth (with a stand mixer or hand mixer).
Open and empty the contents of the canned pumpkin, then mix well.
Add all the spices and extracts and mix well.
Next, add the DRY instant vanilla, sugar free pudding powder. Mix well, until thoroughly combined...it will thicken.
Now, on low speed, add in the cool whip and the filling will lighten up. When completely mixed, Spoon on top of the cookie crust. Spread evenly. Cover with plastic wrap and refrigerate for several hours. Slice in small 2" -3" squares and serve with a garnish of canned whipped cream.
Cover and refrigerate all leftovers. Keep for one week, only.
Serving Size: 12 square servings
Place the entire bag of shortbread cookies into a gallon size zipper size bag. Seal and using a rolling pin, crush the cookies into a medium/fine texture.
Melt the butter and add into the crushed cookies and massage until incorporated well.
Empty the bag contents into a casserole dish and press firmly onto the entire bottom of the dish. SET ASIDE.
Filling:
NOW, In a large mixing bowl, add softened cream cheese and mix until smooth (with a stand mixer or hand mixer).
Open and empty the contents of the canned pumpkin, then mix well.
Add all the spices and extracts and mix well.
Next, add the DRY instant vanilla, sugar free pudding powder. Mix well, until thoroughly combined...it will thicken.
Now, on low speed, add in the cool whip and the filling will lighten up. When completely mixed, Spoon on top of the cookie crust. Spread evenly. Cover with plastic wrap and refrigerate for several hours. Slice in small 2" -3" squares and serve with a garnish of canned whipped cream.
Cover and refrigerate all leftovers. Keep for one week, only.
Serving Size: 12 square servings
Nutritional Info Amount Per Serving
- Calories: 244.9
- Total Fat: 17.6 g
- Cholesterol: 46.7 mg
- Sodium: 197.2 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.7 g
- Protein: 3.5 g
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