Diet Recipe Of No-Bake Pumpkin Cheesecake – a delicious recipe with Graham crackers, canola oil, sugar, unflavoured gelatin, light cream cheese, pumpkin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To cook Graham cracker crust: Preheat microwave to 350u00b0F. In a bowl, add beaten Graham crackers, Canola oil and 2 tablespoons sugar, mix. Spread smoothly in the bottom of a pan; press securely onto the bottom. Bake about 5 minutes then cool on a wire rack. For making cheesecake: In a medium pan, add gelatin and the water together, keep it 5 minutes to soften. Cook and mix at low heat till gelatin dissolves. Set aside to cool lightly. In a large vessel, churn cream cheese with an electric mixer on average velocity till smooth. Add sugar, pumpkin, 1 teaspoon cinnamon and the gelatin mixture, churn until well mixed. After that pour whole mixture in container of dessert topping. Spread mixture into crust in a pan. Cover and preserve in refrigerate for 4 to 24 hours or until set. Using a thin metal hand tool or table knife, stiffen the cheesecake from the side of the pan. Or you can use the spatula to evacuate cheesecake from the bottom of a pan and place on a serving plate. Cut in the shape of wedges and serve. If desired, top with extra whipped topping. Or you can garnish with extra cinnamon and pomegranate.
382
kcal
Calories
33
g
Fat
13
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup finely crushed Graham crackers, 3 tablespoons canola oil, 2 tablespoons sugar, 1 envelope unflavoured gelatin, and more.
Yes, Diet Recipe Of 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.
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