No-Bake Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of No-Bake Pumpkin Cheesecake calories by ingredient
Introduction
Gluten Free Fix Gluten Free FixNumber of Servings: 8
Ingredients
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No-Bake Pumpkin Cheesecake
8 Servings
Amount 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.
Directions
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.