Just say no to stretchy pants


{No Bake Pumpkin Cheesecake with a Pretzel Crust}


This dessert is not overwhelmingly sweet or salty, just the right amount of both!


Adapted from: Spark Recipes
Servings: 12


2 cups crushed fat-free pretzels
1 small container vanilla Greek yogurt (I used Oikos)
1 egg
1 8 oz package fat-free cream cheese
1 cup 100% pumpkin puree
1 package sugar-free instant vanilla pudding
1 1/2 cups Cool Whip Free or 1/2 of this recipe: homemade marshmallow fluff
1 tsp vanilla
2 tsp pumpkin pie spice


1. For crust, crush pretzels to a fine texture in a food processor or with a rolling-pin, then mix in yogurt and egg.
2. Press mixture into 9-inch pie pan, bake for 15-20 minutes at 350° or until lightly browned.
3. For filling, while crust is baking combine cream cheese, pumpkin, dry pudding mix, Cool Whip (or marshmallow fluff), vanilla, and pumpkin pie spice. Beat with a handheld electric mixer for 2 minutes.
4. Pour filling into crust and refrigerate for 2-3 hours.


Nutrition info per serving: 165 cal (calculated with marshmallow fluff), 1 g fat.  Original recipe 245 cal, 17 g fat.




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