Recipe Image

No-Bake Pumpkin Cheesecake

  • 30 m
  • 4 h 30 m
Diabetic Living Magazine
“Pomegranate seeds are a festive garnish for this flavorful dessert.”


    • Graham Cracker Crust
    • ¾ cup finely crushed graham crackers
    • 3 tablespoons canola oil
    • 2 tablespoons sugar (see Tips)
    • Cheesecake
    • 1 (.25 ounce) envelope unflavored gelatin
    • ¼ cup water
    • ½ (8 ounce) container light cream cheese
    • 1 (15 ounce) can pumpkin
    • 2 tablespoons sugar (see Tips)
    • 1 teaspoon ground cinnamon
    • Frozen light whipped dessert topping, thawed (optional)
    • Ground cinnamon, chopped toasted pecans, and/or pomegranate seeds (optional; see Tips) (optional)


  • 1 To prepare graham cracker crust: Preheat oven to 350°F. In a small bowl, combine crushed graham crackers, canola oil, and 2 tablespoons 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 prepare cheesecake: 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.
  • Tips: 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. PER SERVING WITH SUBSTITUTE: same as below, except 136 cal., 11 g carbo.
  • To remove the seeds from a pomegranate, cut the pomegranate in half through the skin. Remove the peel and break the fruit into sections. Then separate the seeds from the membrane.
  • To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
ALL RIGHTS RESERVED © 2018 Printed From 3/20/2018