Diabetic Living No Bake Pumpkin Cheesecake Recipe

Name: Diabetic Living No Bake Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Graham Cracker Crust; 3/4 cup graham cracker, finely crushed; 3 tablespoons canola oil; 2 tablespoons Splenda sugar substitute, equivalent to 2 tablespoons sugar; Pie; 1 (1/4 ounce) envelope unflavored gelatin; 1/4 cup water; 1.5 (8 ounce) containers light cream cheese; 1 (15 ounce) can pumpkin; 2 tablespoons Splenda sugar substitute, equivalent to 2 tablespoons sugar; 1 teaspoon ground cinnamon; 3/4 of an 8-ounce container frozen light whipped dessert topping, thawed; frozen light whipped dessert topping, thawed (optional); ground cinnamon, chopped pecans, and (optional) or pomegranate, seeds** (optional)

Servings: persons

Graham Cracker Crust
3/4 cup graham cracker, finely crushed
3 tablespoons canola oil
2 tablespoons Splenda sugar substitute, equivalent to 2 tablespoons sugar
Pie
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup water
1.5 (8 ounce) containers light cream cheese
1 (15 ounce) can pumpkin
2 tablespoons Splenda sugar substitute, equivalent to 2 tablespoons sugar
1 teaspoon ground cinnamon
3/4 of an 8-ounce container frozen light whipped dessert topping, thawed
frozen light whipped dessert topping, thawed (optional)
ground cinnamon, chopped pecans, and (optional) or pomegranate, seeds** (optional)

1
To make crust - Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.
2
To make pie - In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
3
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
4
Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.
5
Tip
6
*Sugar Substitutes: Choose from Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Graham Cracker Crust, 3/4 cup graham cracker, finely crushed, 3 tablespoons canola oil, 2 tablespoons Splenda sugar substitute, equivalent to 2 tablespoons sugar, and more.

Yes, Diabetic Living No Bake Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Diabetic Living No Bake Pumpkin Cheesecake

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