I love cheesecake, but my waistline doesn’t appreciate the extra calories in a typical piece. When I saw a recipe on Eat Yourself Skinny for light mini pumpkin cheesecakes, I knew before I even tried it that it was my new official go-to cheesecake recipe. It’s no-bake, super simple, and has significantly less fat and calories than any cheesecake I’ve ever seen. Add in the pumpkin, and I was completely sold. I decided to make it gluten free by using a baked walnut crust, but you could easily make this completely no-bake by using a ready-made graham cracker crust.
Walnut Crust Pumpkin Swirl Cheesecake
Keywords: bake mix dessert gluten-free walnuts fat-free cool whip
Ingredients (serves 9)
- 1 1/2 cups chopped walnuts
- 3 tbsp. unsalted butter, melted
- 8 oz. fat free Cool Whip
- 8 oz. whipped cream cheese
- 1 tsp. unflavored gelatin
- 1/4 cup + 2 tbsp. sugar
- 2 tsp. vanilla extract
- 1/3 cup pumpkin puree
- 1 tsp. pumpkin pie spice
Preheat oven to 350° F. In a food processor, blend walnuts, butter, and 2 tablespoons of sugar until uniform crumbs form. Press into a greased 9 x 9-inch pan and bake for 10 minutes. Set aside to cool.
While crust is cooling, whip cream cheese, gelatin, remaining sugar and vanilla extract together. Add Cool Whip and stir until smooth. In a separate bowl, combine pumpkin puree and pumpkin pie spice. Pour cream cheese mixture into cooled crust. Drop spoonfuls of pumpkin mixture into the cheesecake and swirl with a toothpick. Cover and place in refrigerator to set for several hours or overnight.