2-Step Gluten-Free Pumpkin Cheesecake
Using a gluten-free prepared pie crust, you can whip up a no-bake gluten-free pumpkin cheesecake dessert in just 15 minutes. The pie will set up and cut beautifully if left to chill in the fridge for a few hours, but good luck waiting!
Servings and Ingredients
|1||(8 oz) pkg Hy-Vee cream cheese, softened|
|1 c.||Hy-Vee canned pumpkin|
|½ c.||Hy-Vee pure cane sugar or 1/3 c. agave nectar|
|½ tsp.||Tone's pumpkin pie spice|
|1||(8 oz) container Hy-Vee whipped topping, thawed|
|1||prepared gluten-free Midel graham cracker crust|
Things To Grab
- Beat cream cheese, pumpkin, sugar (or agave nectar) and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth.
- Gently stir in whipped topping. Spoon into crust.
- Refrigerate 3 hours or until set. Garnish as desired.
360 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 30mg
- Sodium: 120mg
- Total Carbohydrates: 42g
- Protein: 1g
Vitamin A 80%
Vitamin C 0%
adapted from http://www.food.com/recipe/2-step-pumpkin-cheesecake-4764