Sugar Free, No Bake, Pumpkin Pie Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Sugar Free, No Bake, Pumpkin Pie Cheesecake calories by ingredient
Introduction
OH! This is one of my favorite Autumn-time treats! Amazingly delicious and extremely easy to make. No baking required. Mix, chill, eat! OH! This is one of my favorite Autumn-time treats! Amazingly delicious and extremely easy to make. No baking required. Mix, chill, eat!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 Whip
1 can of 100% pumpkin, by Libby's
1/2 teaspoon cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract
2, 4 oz. pkgs of Jell-O Instant Pudding, Vanilla (do not add milk).
1 package or Murray Sugar Free Shortbread cookies
2 tablespoons of salted butter
Directions
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
Member Ratings For This Recipe
-
MILFORD64
