Mini pumpkin no bake cheesecake


Here’s what you need:

8 oz of 1/3 less fat philadelphia cream cheese

1/2 cup pureed pumpkin( canned is fine)

1 tsp vanilla 

1 tsp cinnamon 

1/4 cup of brown sugar, unpacked 

One container of keebler ready crust mini’s


In a large bowl, whip together the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar, whip until fluffy. Spoon evenly into your 6 ready to go keebler graham cracker crusts, cover and refridgerate for a couple hours. Once chilled, I topped mine with non fat whip cream and a sprinkle of cinnamon. If you want to add some additonal protein to this recipe, you could add a scoop of vanilla protein powder when whipping together the other ingredients. 


Serving size:

One mini pie

Macros per serving:

12.5 fat

24.5 carbs

4 protein


If you’re looking for something you can enjoy with your family on the holidays while still staying within your numbers, this is a great option! Its easy to make, easy for transport and eliminates having to weigh and measure your dessert while celebrating the holidays with loved ones. These cheesecakes are rich and tasty and will not disapoint! I hope you enjoy! 


From one pumpkin lover to another,