Holiday Recipe: Pumpkin Spice No-Bake Cheesecake

Today in our holiday recipe series, we’re featuring another sweet treat. This is a favorite from Isabella Louise Anderson, whose short story, Meet Me Under the Mistletoe, appeared in our Christmas anthology, Merry & Bright, which just so happens to be on sale for 99 cents for the holidays!
Isabella's Pumpkin Spice No-Bake Cheesecake
I try to stay healthy, because once I see bright colors of pumpkin and squash, I start imagining all I can make with them—from butternut squash ravioli, pumpkin lasagna, to pumpkin soup—the list is endless. Thanks to, these recipes make fall cooking a lot easier, without the hassle of trying to not splurge so much, and still stay satisfied. That being said, I make this at least one in October and November, and it’s one of my favorite recipes from
Pumpkin Spice No-Bake Cheesecake
Original recipe featured on 
Servings: 8 • Size: 1/8th slice • Weight Watcher Points+: 6 pts
Calories: 222 • Fat: 13 g • Carbs: 25 g • Fiber: 1 g • Protein: 3 g • Sugar: 16 g
 Sodium: 224 mg • Cholesterol: 28 g
  • 8 oz 1/3 less fat Philadelphia Cream Cheese
  • 1/2 cup pureed pumpkin (canned is fine)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup brown sugar, unpacked
  • 4 oz Truwhip, thawed
  • 9 inch reduced-fat Graham Cracker Crust
In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy.  A hand mixer or spatula both work fine. Add Truwhip and whip until smooth.
I have used a pre-made original graham cracker crust, and it’s still delicious, but for a homemade version, see below:
Easy 3-Ingredient Low-Fat Graham Cracker Crust
Servings: 8 • Size: 1/8th • Weight Watcher Points+: 2 pts
Calories: 88 • Fat: 4 g • Carbs: 13 g • Fiber: 1 g • Protein: 1 g • Sugar: 6 g
Sodium: 101 mg • Cholesterol: 8 g


  • 6 sheets graham crackers (3.5 oz total)*
  • 2 tbsp raw sugar
  • 3 tbsp cold whipped butter

*Use gluten-free graham crackers to make this gluten-free.


Step 1 – Preheat oven to 375°F.  Place all the ingredients into a food processor and pulse a few times. Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.

Step 2 – Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides.

IsabellaPicIsabella grew up with a book in her hand, and to this day nothing has changed. She is a member of the Romance Writers of America and has been featured on several blogs. While Isabella doesn’t blog a lot, she focuses her time on featuring other writers, along with working on her next book.

She created Chick Lit Goddess to share the love of the following genres: Chick Lit, Contemporary Romance, Romance, and Romantic Comedies!  She loves featuring authors and their books.

Currently, she lives in Dallas with her husband and cat. She enjoys spicy Mexican food and drinking margaritas, and can be found spending time with family and friends, cheering on the Texas Rangers, and reading.

Isabella’s short story, Meet Me Under the Mistletoe, was featured in Simon & Fig’s Christmas anthology, Merry & Bright, in November 2013. The Right Design is her first novel.

MERRY-BRIGHT-SALESip your eggnog, linger under the mistletoe, and make a Christmas wish. Merry & Bright brings you six tales of Christmas cheer, featuring stories of budding romances, Southern charm, lost loves, heaps of humor, and lots of pie by authors Isabella Louise Anderson, Cindy Arora, Laura Chapman, Lauren Clark, Libby Mercer, and Nancy Scrofano. From sunny Los Angeles to the Rocky Mountains to the Deep South, Merry & Bright will take you on a heartwarming adventure you’ll love to visit again and again. Wrap yourself in holiday mirth and prepare to be swept off your feet.


  1. Thanks for having me today!