Double Layer No Bake Pumpkin Cheesecake

By Renee's Kitchen Adventures

Adapted from

Double Layer No Bake Pumpkin Cheesecake

A lighter version of a no bake double layer pumpkin cheesecake that is full of flavor


  • 1- 9 inch prepared graham cracker pie crust
  • 6 oz. reduced fat cream cheese, softened
  • 1 TBS fat free evaporated milk
  • 1 TBS granulated sugar
  • 1 1/2 cups Cool Whip® Free
  • 2 pkgs sugar free vanilla pudding mix
  • 1 cup fat free evaporated milk
  • 1- 15oz. can pure pumpkin puree
  • 2 TBS light brown sugar
  • 2 tsp. pumpkin pie spice
  • Additional Cool Whip® Free and ground cinnamon for garnish, if desired


  1. In large bowl, combine the softened reduced fat cream cheese, 1 TBS fat free evaporated milk, and granulated sugar with an electric mixer. Fold in the Cool Whip® Free. Spread in an even layer on the bottom of the prepared graham cracker crust. Spread the mixer into the bottom of the graham cracker crust
  2. In same bowl cream cheese layer was mixed, combine the pudding mixes with the 1 cup fat free evaporated milk. Whip on low with electric mixer until thick. Stir in pumpkin, pumpkin pie spice and brown sugar.
  3. Spread pumpkin layer over the cream cheese layer.
  4. Refrigerate for at least 4 hours before serving. Garnish slices with more Cool Whip and ground cinnamon, if desired.

Yield: 1- 9" pie

Prep Time: 00 hrs. 10 mins.

Cook time: 04 hrs. 00 mins.

Total time: 4 hrs. 10 mins.

Tags: pie, dessert, pumpkin, cheesecake, no bake dessert, diet friendly

Servings - 10   Serving Size - 1/10th of pie   Points Plus per Serving - 7 Points+

Calories - 243.5,   Total Fat - 9.1g,   Carbs - 38.2g,   Protein - 4.4g,   Fiber - 3.4g