Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This luscious swirled cheesecake dessert is a no bake, mix-and-chill recipe. Plus, each slice is under 200 calories!

Diabetic Living Magazine
Source: Diabetic Living Magazine

Recipe Summary

35 mins
8 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.

  • In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.

  • In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.

  • In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

  • Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

  • Cover with foil and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges.


Tips: If using a sugar substitute, we recommend Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar. Nutrition Facts per serving with sugar substitute: 149 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 331 mg sodium, 12 g carbo., 1 g fiber, 9 g pro. Exchanges: 1 other carbo., 1.5 fat Carb choices: 1

To make ahead: Prepare as directed through step 5. Cover and chill for up to 24 hours. Serve as directed in step 6.

Nutrition Facts

148 calories; protein 8.9g; carbohydrates 12.2g; dietary fiber 1.3g; sugars 2.6g; fat 7.4g; saturated fat 4.5g; cholesterol 22.7mg; vitamin a iu 6174.2IU; vitamin c 4.2mg; folate 22.7mcg; calcium 111.2mg; iron 0.9mg; magnesium 17.1mg; potassium 209.3mg; sodium 330.9mg.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
Where is the pumpkin?...The list of ingredients doesn't include any pumpkin just pumpkin spice. After getting my ingredients from the store in the middle of preparation following the instructions we are prompted to mix the pumpkin and pumpkin spice to the mix. That was when I realized there was one ingredient missing. I had to finish my cheesecake without the pumpkin. The finish result was bland. I don't know how the basic ingredient was ommited! Read More
Rating: 1 stars
Er folks... you forgot the pumpkin. I m assuming that you would need a 15 oz. can of pure pumpkin but YOU FORGOT TO INCLUDE THE MAIN INGREDIENT. Please rectify this oversight & I would definitely try it. Read More