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2-Step Gluten-Free Pumpkin Cheesecake

Recipe

Dessert
2-Step Gluten-Free Pumpkin Cheesecake

Primary Media

Slice of pumpkin pie on a red plate with a fork and a dollop of whipped topping with sliced almonds

User Rating

3.89 out of 5 stars
Rate it:
47 ratings

Recipe Data

15min
Prep
3hr15min
Total

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Author

Hy-Vee Test Kitchen

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Description

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! 

Recipe Tags

Servings and Ingredients

QuantityIngredientAdd
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

    Directions

    1. Beat cream cheese, pumpkin, sugar (or agave nectar) and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth.
    2. Gently stir in whipped topping. Spoon into crust.
    3. Refrigerate 3 hours or until set. Garnish as desired.

    Nutrition facts

    Servings

    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
      • Saturated Fat: 13g
      • Trans Fat: 0g
    • Cholesterol: 30mg
    • Sodium: 120mg
    • Total Carbohydrates: 42g
      • Dietary Fiber: 2g
      • Total Sugars: 25g
    • Protein: 1g

    Daily Values

    0%
    Vitamin A 80%
    0%
    Vitamin C 0%
    0%
    Iron 2%
    0%
    Calcium 2%

    Recipe Source:

    adapted from http://www.food.com/recipe/2-step-pumpkin-cheesecake-4764

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