This no-bake pumpkin cheesecake is the perfect light and easy holiday dessert to finish off an otherwise heavy and tedious traditional meal!  The holidays are full of indulgence and lethargy and that's okay, it's exactly what they're meant for but it can all get to be a bit much sometimes.  This no-bake pumpkin cheesecake is a fun spin on traditional holiday flavors that takes no time or effort to prepare and won't take up any much-needed space in the oven.  It's also a lighter, lower calorie dessert option that will leave you feeling almost guilt-free!  Now, that's not to say you won't still feel ten pounds heavier when the holiday season is over because that my friends, is inevitable.  You know I love to provide you with lighter, healthier options of your favorite delicious flavors but I don't claim to be miracle worker!  What I can assure you confidently is that your friends and family will appreciate you for lightening up their holiday meal while still satisfying those seasonal flavor cravings with this delicious no-bake pumpkin cheesecake recipe!

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Ingredients (Serves 2)

Crust Ingredients

1/2 cup chopped pecans

1/2 cup graham cracker crumbs

1/2 tsp cinnamon

Filling Ingredients

4oz light cream cheese

4oz caramel yogurt

8oz pumpkin puree

4-6 tbsp light maple syrup (depending on sweetness preference)

1 tsp vanilla extract

1 tsp pumpkin pie spice


Chop pecans very small and combine with remaining crust ingredients.  Set crust ingredients aside.  Combine filling ingredients and mix until creamy and smooth.  Refrigerate filling ingredients for 30 minutes.  Starting with crust ingredients, layer crust and filling a couple of times into individual serving jars/dishes.  Refrigerate jars until chilled and settled, garnish with pecans and serve!

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