No-Bake Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
No-Bake Pumpkin Cheesecake 8 ServingsAmount Per Serving Calories 391.3 Total Fat 25.8 g Saturated Fat 13.8 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 0.8 g Cholesterol 0.0 mg Sodium 94.5 mg Potassium 114.5 mg Total Carbohydrate 39.8 g Dietary Fiber 3.6 g Sugars 22.5 g Protein 4.1 g Vitamin A 202.7 % Vitamin B-12 0.0 % Vitamin B-6 0.5 % Vitamin C 5.9 % Vitamin D 0.0 % Vitamin E 0.2 % Calcium 2.9 % Copper 0.6 % Folate 0.3 % Iron 10.3 % Magnesium 0.3 % Manganese 4.6 % Niacin 1.0 % Pantothenic Acid 0.2 % Phosphorus 0.2 % Riboflavin 0.6 % Selenium 0.3 % Thiamin 0.7 % Zinc 0.4 %*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
1)Combine all ingredients in a high powered blender. Blend on high until smooth and creamy.
2)Pour mixture into fully baked crust.
3) Place in freezer to set (at least 2 hrs.)
4) Keep in fridge until you are ready to serve.
*You can store it in the freezer up to 1 month! Place it in the fridge overnight to thaw and it will be reday to serve the next day!
Serving Size: Yields one 9 inch cheesecake. Makes 8- 1.2" pieces
Number of Servings: 8
Recipe submitted by SparkPeople user IKLEKTIK.
2)Pour mixture into fully baked crust.
3) Place in freezer to set (at least 2 hrs.)
4) Keep in fridge until you are ready to serve.
*You can store it in the freezer up to 1 month! Place it in the fridge overnight to thaw and it will be reday to serve the next day!
Serving Size: Yields one 9 inch cheesecake. Makes 8- 1.2" pieces
Number of Servings: 8
Recipe submitted by SparkPeople user IKLEKTIK.
Nutritional Info Amount Per Serving
- Calories: 391.3
- Total Fat: 25.8 g
- Cholesterol: 0.0 mg
- Sodium: 94.5 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 3.6 g
- Protein: 4.1 g
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